Paula Deen BBQ Baby Back Ribs

Paula Deen BBQ baby back ribs turn 2 racks of pork ribs, a brown sugar rub and a homemade tangy sauce into tender, sticky-glazed ribs in 2 hours. It's an easy oven-then-grill rib dinner for cookouts, Sunday dinner or game day, and it's a real Southern comfort food crowd feeder for hungry families.

Baste the ribs with the sauce only during the last 10 minutes on the grill, because the sugar in it burns fast. Put it on any earlier and you get blackened, bitter ribs instead of a sticky glaze.

Paula bakes the ribs wrapped tightly in foil first, so the meat turns tender before the grill ever touches it. She also saves 1 tablespoon of the dry rub to sprinkle on after slicing, which brings back the seasoning that the sauce covers up.

Paula Deen BBQ Baby Back Ribs

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

780

kcal

Slow baking under foil makes the meat tender, then a quick turn on the grill sets a sticky, caramelized crust. The sauce simmers down thick and tangy, and a final dusting of rub keeps the flavor bold.

Ingredients

• 2 tablespoons light brown sugar
  

• 1 1/2 tablespoons Kosher salt
  

• 1 tablespoon dry mustard
  

• 1 tablespoon paprika
  

• 1 teaspoon smoked paprika
  

• 1 teaspoon Freshly ground black pepper
  

• 1 teaspoon garlic salt
  

• 2 racks baby back pork ribs 4 pounds
  

• 1 tablespoon Canola oil
  

• 2 tablespoons finely chopped onion
  

• 2 cups apple cider vinegar
  

• 1 1/2 cups ketchup
  

• 3/4 cup light brown sugar
  

• 3 tablespoons Dijon mustard
  

• 1 tablespoon Worcestershire sauce
  

• 2 teaspoons chili powder
  

• 1 teaspoon cayenne pepper
  

• kosher salt and freshly ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it's ready the moment the ribs are rubbed and wrapped.
• Mix the dry rub: Mix 2 tablespoons light brown sugar, 1 1/2 tablespoons kosher salt, 1 tablespoon dry mustard and 1 tablespoon paprika in a small bowl. Add 1 teaspoon smoked paprika, 1 teaspoon black pepper and 1 teaspoon garlic salt, then break up any lumps with your fingers. Set aside 1 tablespoon of the rub for serving.
• Prep and bake the ribs: Slide your fingers under the thin silver skin on the underside of each rack and pull it off, then rub both sides of the ribs with the seasoning. Lay the racks in a single layer in a large roasting pan, cover tightly with heavy-duty foil and bake about 1 hour 15 minutes, until tender.
• Preheat the grill: Preheat the grill to medium heat. The ribs are already cooked through, so the grill only needs to add color and char.
• Grill and baste: Grill the ribs 15 minutes on each side, 30 minutes total, watching them and flipping when needed. Baste with the BBQ sauce during the last 10 minutes, so the sugar in it doesn't burn.
• Make the BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat, then stir in 2 tablespoons finely chopped onion until softened. Add 2 cups apple cider vinegar, 1 1/2 cups ketchup, 3/4 cup light brown sugar and 3 tablespoons Dijon mustard. Stir in 1 tablespoon Worcestershire sauce, 2 teaspoons chili powder, 1 teaspoon cayenne pepper and a little salt and pepper. Simmer on medium-low about 35 minutes until thickened. It makes about 4 cups, so you'll have plenty left for the table.
• Rest and serve: Let the racks rest 5 minutes before cutting them into individual ribs. Then sprinkle the cut ribs with the reserved dry rub and serve with extra sauce.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Cuisinart MultiClad Pro 3-quart saucepan, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these ribs without a grill?

Yes, you can finish them under the broiler instead. Brush on the sauce, then broil a few minutes per side while watching closely, because the sugar in the sauce burns quickly.

How long do leftover ribs keep in the fridge?

Store leftover ribs in an airtight container in the fridge for up to 3 days. Reheat them wrapped in foil in a 300°F oven so they stay moist instead of drying out.

Can I bake the ribs ahead of time?

You can bake them under foil a day ahead and keep them wrapped in the fridge. Then bring them back to room temperature, grill and baste them right before serving.

Do I really have to remove the silver skin?

I'd say yes, because that thin membrane turns tough and chewy when cooked. It also blocks the rub from seasoning the underside, so slide a finger under it and pull it off.

What's the biggest mistake people make with BBQ ribs?

Saucing too early is the big one, since the brown sugar and ketchup scorch over the grill's heat. Wait until the last 10 minutes and the glaze turns sticky and dark instead of burnt.