BBQ Baby Back Ribs

Name: BBQ Baby Back Ribs
Total time: 3 h 21 min
Yield: 4 servings
Ingredients: 60 g Light brown sugar; 15 g Smoked paprika; 6 g Garlic powder; 6 g Onion powder; 5 g Ground black pepper; 10 g Fine salt; 2 g Cayenne pepper; 5 g Dry mustard powder; 2 piece BBQ Baby Back Ribs; 120 ml Water; 240 ml tomato ketchup; 60 ml Apple cider vinegar; 30 ml Worcestershire sauce; 45 ml Honey; 30 g Butter

3 hr 21 min · 8 min 5s active · makes ~635 ml · Medium

Tender smoked paprika-rubbed baby back ribs with Worcestershire and dry mustard, slow-cooked until fall-off-the-bone. Serves 4.

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BBQ Baby Back Ribs

Tender smoked paprika-rubbed baby back ribs with Worcestershire and dry mustard, slow-cooked until fall-off-the-bone. Serves 4.

See more →

TOTAL TIME

3 hr 21 min

ACTIVE TIME

8 min 5s

QUANTITY

~635 ml

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/13

Ingredients

0/15 gathered · 4 servings

60g

15g

10g

2piece

120ml

240ml

60ml

30ml

45ml

30g

#	Quantity	Notes	State
1	60g	—	—
2	15g	—	—
3	6g	—	—
4	6g	—	—
5	5g	—	—
6	10g	—	—
7	2g	—	—
8	5g	—	—
9	2piece	—	—
10	120ml	—	—
11	240ml	—	—
12	60ml	—	—
13	30ml	—	—
14	45ml	—	—
15	30g	—	—

Tools

14 items

Serveware

2 items

Procedure

36 steps

1 of 36

Set the oven to 150 °C and allow it to come fully up to temperature.

150°C

⏱ 15 min

2 of 36

Measure all the brown sugar into a small bowl.

Light brown sugar · 60 g

⏱ 5s

ResultLight brown sugar

3 of 36

Spoon half the brown sugar (30 g) into a second small bowl and set it aside for the sauce, leaving the remaining half in the first bowl for the rub.

Into 2 equal portions

⏱ 10s

ResultMeasured brown sugar

4 of 36

Move the reserved 30 g portion of brown sugar into the second small bowl, keeping the rub portion in the first.

⏱ 10s

ResultMeasured brown sugarused in step 24

5 of 36

Add the smoked paprika to the bowl with the rub portion of brown sugar.

Smoked paprika · 15 g

⏱ 5s

ResultSmoked paprika

6 of 36

Add the garlic powder to the bowl.

Garlic powder · 6 g

⏱ 5s

ResultSmoked paprika and garlic powder

7 of 36

Add the onion powder to the bowl.

Onion powder · 6 g

⏱ 5s

ResultSmoked paprika and garlic powder and onion powder

8 of 36

Add the ground black pepper to the bowl.

Ground black pepper · 5 g

⏱ 5s

ResultSmoked paprika and garlic powder mixture

9 of 36

Add the salt to the bowl.

Fine salt · 10 g

⏱ 5s

ResultSmoked paprika and garlic powder mixture

10 of 36

Add the cayenne pepper to the bowl.

Cayenne pepper · 2 g

⏱ 5s

ResultSmoked paprika and garlic powder mixture

11 of 36

Add the dry mustard powder to the bowl.

Dry mustard powder · 5 g

⏱ 5s

ResultSmoked paprika and garlic powder mixture

12 of 36

Stir everything together until the spices are evenly combined into a uniform rub.

⏱ 20s

ResultDry spice rubused in step 14

13 of 36

Lay the racks of ribs meat-side up in the large baking dish.

BBQ Baby Back Ribs · 2 piece

⏱ 10s

ResultBbq baby back ribs

14 of 36

Scatter the dry spice rub all over both racks — top, bottom and sides — and press it firmly into the meat with your hands so it adheres well.

Dry spice rub · step 12

⏱ 1 min 30s

ResultSpice-rubbed ribs

15 of 36

Pour the water into the bottom of the dish, around the ribs, to keep them moist during the slow bake.

Water · 120 ml

⏱ 5s

ResultSpice-rubbed ribs and water

16 of 36

Cover the dish tightly with foil, sealing the edges so no steam can escape.

⏱ 30s

17 of 36

Slide the covered dish into the oven.

⏱ 10s

ResultSpice-rubbed ribs and water

18 of 36

Bake, undisturbed, for 2 hours 30 minutes, until the meat has pulled back from the bone ends and is very tender.

150°C

⏱ 2 hr 30 min

ResultSlow-baked ribs

19 of 36

Wearing oven gloves, carefully lift the dish out of the oven and set it on the kitchen counter.

⏱ 15s

ResultSlow-baked ribs

20 of 36

Pour the tomato ketchup into a small saucepan.

Tomato ketchup · 240 ml

⏱ 5s

ResultTomato ketchup

21 of 36

Add the apple cider vinegar to the pan.

Apple cider vinegar · 60 ml

⏱ 5s

ResultTomato ketchup and apple cider vinegar

22 of 36

Add the Worcestershire sauce to the pan.

Worcestershire sauce · 30 ml

⏱ 5s

ResultTomato ketchup and apple cider vinegar and worcestershire sauce

23 of 36

Add the honey to the pan.

Honey · 45 ml

⏱ 5s

ResultTomato ketchup and apple cider vinegar mixture

24 of 36

Tip the reserved brown sugar from the second bowl into the pan.

Measured brown sugar · step 4

⏱ 5s

ResultTomato ketchup and apple cider vinegar mixture

25 of 36

Add the butter to the pan.

Butter · 30 g

⏱ 5s

ResultTomato ketchup and apple cider vinegar mixture

26 of 36

Stir everything together in the pan so the butter and sugar begin to dissolve into the other ingredients.

⏱ 15s

ResultCombined sauce ingredients

27 of 36

Bring the sauce to a gentle simmer over a medium heat and cook, stirring occasionally, for 10 minutes until it has thickened slightly and the sugar has fully dissolved.

⏱ 10 min

ResultBbq sauceused in step 29

28 of 36

Carefully peel back and discard the foil from the baking dish, watching out for the steam.

⏱ 15s

ResultUnwrapped slow-baked ribs

29 of 36

Use a pastry brush to coat both racks generously on all sides with about half the BBQ sauce, reserving the rest for serving.

Bbq sauce · step 27

⏱ 1 min

ResultBbq-glazed ribs

30 of 36

Return the uncovered dish to the oven.

⏱ 10s

ResultBbq-glazed ribs

31 of 36

Bake uncovered for a further 30 minutes until the glaze is sticky and caramelised at the edges.

150°C

⏱ 30 min

ResultCaramelised bbq ribs

32 of 36

Wearing oven gloves, lift the dish out of the oven and set it on the counter.

⏱ 15s

ResultCaramelised bbq ribs

33 of 36

Leave the ribs to rest, uncovered, for 10 minutes so the juices settle back into the meat.

⏱ 10 min

ResultRested bbq ribs

34 of 36

Lift the racks out of the dish onto the chopping board using tongs.

⏱ 20s

ResultRested bbq ribs

35 of 36

Cut down between each bone to divide the racks into individual ribs.

⏱ 1 min

ResultSliced bbq ribs

36 of 36

Pile the ribs onto the serving platter and spoon the reserved BBQ sauce alongside for dipping.

Sliced bbq ribs · step 35

⏱ 20s

ResultSliced bbq ribs

Total Time3 hr 21 min

#	Product	Tool	Action
1	—	150°C	Set the oven to 150 °C and allow it to come fully up to temperature.⏱ 15 min
2	60 g		Measure all the brown sugar into a small bowl.⏱ 5sResultLight brown sugar
3	—		Spoon half the brown sugar (30 g) into a second small bowl and set it aside for the sauce, leaving the remaining half in the first bowl for the rub. → Into 2 equal portions⏱ 10sResultMeasured brown sugar
4	—		Move the reserved 30 g portion of brown sugar into the second small bowl, keeping the rub portion in the first.⏱ 10sResultMeasured brown sugarused in step 24
5	15 g		Add the smoked paprika to the bowl with the rub portion of brown sugar.⏱ 5sResultSmoked paprika
6	6 g		Add the garlic powder to the bowl.⏱ 5sResultSmoked paprika and garlic powder
7	6 g		Add the onion powder to the bowl.⏱ 5sResultSmoked paprika and garlic powder and onion powder
8	5 g		Add the ground black pepper to the bowl.⏱ 5sResultSmoked paprika and garlic powder mixture
9	10 g		Add the salt to the bowl.⏱ 5sResultSmoked paprika and garlic powder mixture
10	2 g		Add the cayenne pepper to the bowl.⏱ 5sResultSmoked paprika and garlic powder mixture
11	5 g		Add the dry mustard powder to the bowl.⏱ 5sResultSmoked paprika and garlic powder mixture
12	—		Stir everything together until the spices are evenly combined into a uniform rub.⏱ 20sResultDry spice rubused in step 14
13	2 piece		Lay the racks of ribs meat-side up in the large baking dish.⏱ 10sResultBbq baby back ribs
14	Dry spice rubstep 12		Scatter the dry spice rub all over both racks — top, bottom and sides — and press it firmly into the meat with your hands so it adheres well.⏱ 1 min 30sResultSpice-rubbed ribs
15	120 ml		Pour the water into the bottom of the dish, around the ribs, to keep them moist during the slow bake.⏱ 5sResultSpice-rubbed ribs and water
16	—		Cover the dish tightly with foil, sealing the edges so no steam can escape.⏱ 30s
17	—		Slide the covered dish into the oven.⏱ 10sResultSpice-rubbed ribs and water
18	—	150°C	Bake, undisturbed, for 2 hours 30 minutes, until the meat has pulled back from the bone ends and is very tender.⏱ 2 hr 30 minResultSlow-baked ribs
19	—		Wearing oven gloves, carefully lift the dish out of the oven and set it on the kitchen counter.⏱ 15sResultSlow-baked ribs
20	240 ml		Pour the tomato ketchup into a small saucepan.⏱ 5sResultTomato ketchup
21	60 ml		Add the apple cider vinegar to the pan.⏱ 5sResultTomato ketchup and apple cider vinegar
22	30 ml		Add the Worcestershire sauce to the pan.⏱ 5sResultTomato ketchup and apple cider vinegar and worcestershire sauce
23	45 ml		Add the honey to the pan.⏱ 5sResultTomato ketchup and apple cider vinegar mixture
24	Measured brown sugarstep 4		Tip the reserved brown sugar from the second bowl into the pan.⏱ 5sResultTomato ketchup and apple cider vinegar mixture
25	30 g		Add the butter to the pan.⏱ 5sResultTomato ketchup and apple cider vinegar mixture
26	—		Stir everything together in the pan so the butter and sugar begin to dissolve into the other ingredients.⏱ 15sResultCombined sauce ingredients
27	—		Bring the sauce to a gentle simmer over a medium heat and cook, stirring occasionally, for 10 minutes until it has thickened slightly and the sugar has fully dissolved.⏱ 10 minResultBbq sauceused in step 29
28	—		Carefully peel back and discard the foil from the baking dish, watching out for the steam.⏱ 15sResultUnwrapped slow-baked ribs
29	Bbq saucestep 27		Use a pastry brush to coat both racks generously on all sides with about half the BBQ sauce, reserving the rest for serving.⏱ 1 minResultBbq-glazed ribs
30	—		Return the uncovered dish to the oven.⏱ 10sResultBbq-glazed ribs
31	—	150°C	Bake uncovered for a further 30 minutes until the glaze is sticky and caramelised at the edges.⏱ 30 minResultCaramelised bbq ribs
32	—		Wearing oven gloves, lift the dish out of the oven and set it on the counter.⏱ 15sResultCaramelised bbq ribs
33	—		Leave the ribs to rest, uncovered, for 10 minutes so the juices settle back into the meat.⏱ 10 minResultRested bbq ribs
34	—		Lift the racks out of the dish onto the chopping board using tongs.⏱ 20sResultRested bbq ribs
35	—		Cut down between each bone to divide the racks into individual ribs.⏱ 1 minResultSliced bbq ribs
36	Sliced bbq ribsstep 35		Pile the ribs onto the serving platter and spoon the reserved BBQ sauce alongside for dipping.⏱ 20sResultSliced bbq ribs
Total Time			3 hr 21 min

Nutrition

per serving

Estimated · pre-cooking · 93% ingredients covered

Nutrient	Per serving
	246kcal
	3g
	7g
	4g
	47g
	36g
	2g
	1,842mg

Ingredients0/15

Tools0/13

Recipe

BBQ Baby Back Ribs

Tender smoked paprika-rubbed baby back ribs with Worcestershire and dry mustard, slow-cooked until fall-off-the-bone. Serves 4.

What you’ll doYou will make a dry spice rub, coat the ribs thoroughly, and slow-bake them covered with water for two and a half hours until the meat pulls from the bone. While they rest, you'll simmer a BBQ sauce on the stovetop. You'll then brush the ribs with half the sauce, return them to the oven uncovered for thirty minutes to caramelise, rest them briefly, and cut them into individual bones.

Serves4

Total3 hr 21 min

LevelMedium

Ingredients

Light brown sugar60 g
Smoked paprika15 g
Garlic powder6 g
Onion powder6 g
Ground black pepper5 g
Fine salt10 g
Cayenne pepper2 g
Dry mustard powder5 g
BBQ Baby Back Ribs2 piece
Water120 ml
Tomato ketchup240 ml
Apple cider vinegar60 ml
Worcestershire sauce30 ml
Honey45 ml
Butter30 g

Tools

SpoonTongsLarge serving platterDry rub bowl (small bowl)Measured brown bowl (small bowl)Large baking dishOvenKitchen foilSmall saucepanPastry brushChef's knifeWooden spoonOven gloveChopping board

Method

Set the oven to 150 °C and allow it to come fully up to temperature.

150°C15 minOven

Measure all the brown sugar into a small bowl.

5sDry rub bowl (small bowl)Light brown sugar · 60 g

Spoon half the brown sugar (30 g) into a second small bowl and set it aside for the sauce, leaving the remaining half in the first bowl for the rub. → Into 2 equal portions

10sDry rub bowl (small bowl), Spoon

Move the reserved 30 g portion of brown sugar into the second small bowl, keeping the rub portion in the first.

Result · Measured brown sugar · used in step 24

10sMeasured brown bowl (small bowl), Spoon

Add the smoked paprika to the bowl with the rub portion of brown sugar.

5sDry rub bowl (small bowl)Smoked paprika · 15 g

Add the garlic powder to the bowl.

5sDry rub bowl (small bowl)Garlic powder · 6 g

Add the onion powder to the bowl.

5sDry rub bowl (small bowl)Onion powder · 6 g

Add the ground black pepper to the bowl.

5sDry rub bowl (small bowl)Ground black pepper · 5 g

Add the salt to the bowl.

5sDry rub bowl (small bowl)Fine salt · 10 g

Add the cayenne pepper to the bowl.

5sDry rub bowl (small bowl)Cayenne pepper · 2 g

Add the dry mustard powder to the bowl.

5sDry rub bowl (small bowl)Dry mustard powder · 5 g

Stir everything together until the spices are evenly combined into a uniform rub.

Result · Dry spice rub · used in step 14

20sDry rub bowl (small bowl), Spoon

Lay the racks of ribs meat-side up in the large baking dish.

10sLarge baking dishBBQ Baby Back Ribs · 2 piece

Scatter the dry spice rub all over both racks — top, bottom and sides — and press it firmly into the meat with your hands so it adheres well.

1 min 30sLarge baking dishDry spice rub · step 12

Pour the water into the bottom of the dish, around the ribs, to keep them moist during the slow bake.

5sLarge baking dishWater · 120 ml

Cover the dish tightly with foil, sealing the edges so no steam can escape.

30sLarge baking dish, Kitchen foil

Slide the covered dish into the oven.

10sLarge baking dish, Oven

Bake, undisturbed, for 2 hours 30 minutes, until the meat has pulled back from the bone ends and is very tender.

150°C2 hr 30 minLarge baking dish, Oven

Wearing oven gloves, carefully lift the dish out of the oven and set it on the kitchen counter.

15sLarge baking dish, Oven

Pour the tomato ketchup into a small saucepan.

5sSmall saucepanTomato ketchup · 240 ml

Add the apple cider vinegar to the pan.

5sSmall saucepanApple cider vinegar · 60 ml

Add the Worcestershire sauce to the pan.

5sSmall saucepanWorcestershire sauce · 30 ml

Add the honey to the pan.

5sSmall saucepanHoney · 45 ml

Tip the reserved brown sugar from the second bowl into the pan.

5sSmall saucepanMeasured brown sugar · step 4

Add the butter to the pan.

5sSmall saucepanButter · 30 g

Stir everything together in the pan so the butter and sugar begin to dissolve into the other ingredients.

15sSmall saucepan, Wooden spoon

Bring the sauce to a gentle simmer over a medium heat and cook, stirring occasionally, for 10 minutes until it has thickened slightly and the sugar has fully dissolved.

Result · Bbq sauce · used in step 29

10 minSmall saucepan

Carefully peel back and discard the foil from the baking dish, watching out for the steam.

15sLarge baking dish, Oven glove

Use a pastry brush to coat both racks generously on all sides with about half the BBQ sauce, reserving the rest for serving.

1 minLarge baking dish, Pastry brushBbq sauce · step 27

Return the uncovered dish to the oven.

10sLarge baking dish, Oven

Bake uncovered for a further 30 minutes until the glaze is sticky and caramelised at the edges.

150°C30 minLarge baking dish, Oven

Wearing oven gloves, lift the dish out of the oven and set it on the counter.

15sLarge baking dish, Oven

Leave the ribs to rest, uncovered, for 10 minutes so the juices settle back into the meat.

10 minLarge baking dish

Lift the racks out of the dish onto the chopping board using tongs.

20sChopping board, Tongs

Cut down between each bone to divide the racks into individual ribs.

1 minChopping board, Chefs knife

Pile the ribs onto the serving platter and spoon the reserved BBQ sauce alongside for dipping.

Result · Sliced bbq ribs

20sLarge serving platter, TongsSliced bbq ribs · step 35

Printed 28 September 2026