Baby Back Pork Ribs

by kara on May 28, 2012

Hope you all are enjoying your holiday weekend and the festivities it brings. For me, the  Memorial Holiday has always been a time to not only remember those who have served in the military, but also a time to remember all our loved ones as well as a time to enjoy family and friends who are still with us.

After having a crazy week, I was thrilled that Courtland was taking charge of the menu for our Memorial Holiday celebration.  These ribs are always a hit.  He’s got the recipe down to a science.  First, he buys good quality pork.   The second secret is in the rub.  It’s the perfect balance of sweet and spicy.  Courtland prepared the rub the night before.  It’s not necessary, but we think it adds more flavor to the ribs.  This rub is so tasty and satisfying that BBQ Sauce is optional.


Serve these ribs with traditional sides such as potato salad, coleslaw, and corn-on-the-cob. We decided to go the non-traditional route this time and paired the ribs with grilled vegetables and a mixed greens salad with apples, feta, and pecans.  Our dinner was fantastic.

Baby Back Pork Ribs

Recipe adapted from Real Simple Magazine, June 2008

2 Tbsp. granulated sugar

2 Tbsp. chili powder

1 Tbsp. Kosher salt

1/2 tsp. mustard powder

1/2 tsp. dried thyme

4 lbs. baby-back pork ribs (approximately 2 racks)

Heat grill to 300 degrees.

Prepare rub (sugar, chili powder, salt, mustard powder, and thyme) in a bowl.  Rub the mixture on both sides of the ribs.

When ready to place ribs on the grill, cook rib side down at 300 degrees for 1 1/2 hours.  The ribs are done when you can insert a fork between ribs and separate them.  Let the ribs rest on a roasting pan for around 5 minutes before cutting into pieces.

If you like sauce, top ribs with sauce of your choice (we like Famous Dave’s Rich and Sassy).

Recipe makes 4-6 servings.


{ 4 comments… read them below or add one }

Janet Merrill May 28, 2012 at 3:49 pm

As a recipient of these ribs, I can say they are the best I ever had. Just enough spice, juicy and tender. My mouth waters just thinking about them!

Courtland Merrill May 29, 2012 at 4:58 pm

The leftovers (the few that were left) I had the next day were good too.

Phil Millett September 23, 2012 at 7:45 am

This is now my go to recipe for Baby back ribs. Ribs are tender, but still have a texture that not mush. Spice rub is perfect, and left overs reheat well. Thanks a million, because I cooked so many bad rack of ribs before your recipe. Yum, your picture is making me hungry for ribs again.
Phil from Maine

kara September 23, 2012 at 11:07 am

Awesome Phil! Glad you like them!

Leave a Comment

{ 1 trackback }

Previous post:

Next post: