Baby Back Ribs

baby back ribs on tray

Photo by Jen Causey

Makes 6
Prep 15 m
Refrigerate 720 - 1440 m
Grill 130 m
Rest 15 m



  1. 1 of 3 Place each rack of ribs on 4 layers of heavy-duty aluminum foil. Sprinkle meaty side of each with 1 tbsp kosher salt. Rub each all over (including bone side) with 2 1/2 tbsp Dry Rub. Fold foil to seal well in packets and refrigerate 12 to 24 hr.
  2. 2 of 3 Prepare grill for indirect heat over med-high (400 degrees ). Grill packets over indirect heat, with lid closed, until meat pulls away from bones, 1 hr, 45 min to 2 hr. (Or grill about 1 hr over direct heat.) Let ribs rest in packets 10 min, then open very carefully.
  3. 3 of 3 Brush meaty side of ribs with either 1/2 cup Tomato-Based Rib Sauce or 1/2 cup Mustard-Based Rib Sauce. Discard foil and drippings and place ribs meaty side down over direct heat on grill. Cook 5 min per side, until well marked. Let rest 5 min. Serve with additional Rib Sauce if desired.

Dry Rub

  1. 1 of 1 Stir 3 tbsp dark brown sugar with 3 tsp hot paprika, 1 tbsp each ground black pepper, garlic powder and cumin and 1 tsp dry mustard powder. Makes 1/2 cup. Dry Rub Nutrition Information: 26 kcal cal., 0 g fat (0 g sat. fat), 0 g pro., 6 g carb., 5 g sugar, 1 g fiber, 2 mg sodium.
Nutrition Information for Baby Back Ribs
Servings Per Recipe: 6
Per Serving: 1 g fiber, 15 g sugar, 40 g pro., 3062 mg sodium, 34 g Fat, total, 12 g sat. fat, 551 kcal cal., 21 g carb.