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Tender Smoked Baby Back Ribs Recipe with Easy Homemade BBQ Sauce

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This recipe delivers tender, smoky baby back ribs with a perfectly balanced homemade BBQ sauce that is sweet, tangy, and not overpowering. Ideal for gatherings and beginner smokers alike.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds / 1.1 to 1.4 kg)
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Remove the silver skin membrane on the back of the ribs by sliding a knife under it and peeling it off (about 5 minutes).
  2. Rub the ribs lightly with olive oil to help the dry rub stick evenly.
  3. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne (if using). Rub this mixture generously over both sides of each rack. Let the ribs rest at room temperature for 30 minutes.
  4. Preheat your smoker or grill to 225°F (107°C). Add wood chips (hickory or applewood) to the smoker box or directly on coals for smoke.
  5. Place ribs bone-side down on the smoker grate. Smoke low and slow for about 2.5 to 3 hours, maintaining consistent temperature and adding wood chips as needed.
  6. After 3 hours, remove ribs and wrap tightly in aluminum foil. Return wrapped ribs to smoker for another 1 to 1.5 hours.
  7. While ribs are wrapped, mix all BBQ sauce ingredients in a saucepan. Simmer on low heat for 15-20 minutes, stirring occasionally until slightly thickened.
  8. Carefully remove ribs from foil. Brush a generous layer of homemade BBQ sauce on both sides. Place ribs back on smoker or grill (unwrapped) for 30-45 minutes to set the sauce and get a slight glaze.
  9. Use a meat thermometer to check internal temperature; ribs are done at 195°F to 203°F (90°C to 95°C) for tender, fall-off-the-bone texture. Alternatively, do the bend test.
  10. Let ribs rest for 10 minutes before slicing between bones. Serve warm with extra BBQ sauce on the side.

Notes

Remove the membrane for better smoke penetration and tenderness. Use heavy-duty foil for wrapping to prevent tearing. Keep a spray bottle with apple juice or water to spritz ribs every hour before wrapping to keep moist. Rest ribs before slicing to redistribute juices. For gluten-free, use gluten-free Worcestershire sauce and check paprika brand.

Nutrition

Keywords: smoked ribs, baby back ribs, BBQ sauce, homemade BBQ sauce, smoked baby back ribs, easy ribs recipe, backyard BBQ, tender ribs

Find it online: https://zorbmeal.com/tender-smoked-baby-back-ribs-recipe-with-easy-homemade-bbq-sauce/