BBQ Baby Back Ribs

Spiced with a smoky-sweet homemade dry rub and finished with your favorite BBQ sauce, these are the ultimate fall-off-the-bone BBQ Baby Back Ribs. Whether slow-roasted in the oven or grilled over hot coals, each bite is more flavorful and tender than the last. There’s nothing like juicy, perfectly cooked ribs to kick off summer—and these ribs are sure to impress!

Feeling the Heat: A Southern BBQ Feast

Even though summer’s not officially here yet, the heat of Dallas is already making me crave all things BBQ. With the temperature rising, I’m diving into some of my favorite summer recipes, from lemonade cakes to sweet hand pies. But today? It’s all about Baby Back Ribs.

The smell of ribs grilling over the coals brings me back to classic Southern BBQs: cornbread, potato salad, and a cold glass of sweet tea. But what makes these BBQ Baby Back Ribs stand out is that smoky-sweet dry rub and the BBQ sauce that takes them to the next level.

Not to brag, but I’ve mastered the art of cooking tender, flavorful ribs—and today I’m going to share all my tips and tricks with you!

A Brief History of BBQ Ribs

BBQ ribs have a history as rich as the flavor they bring. The tradition began in the Caribbean and evolved over time, crossing seas and developing regional styles across the Americas. Pork ribs, which became more common after the first pigs were brought to the Americas in the 1500s, eventually replaced beef as the go-to meat for BBQ. Today, pork Baby Back Ribs are a staple at BBQs across the country.

The Secret to Tender BBQ Baby Back Ribs

The key to great ribs is simple: spices, patience, and quality meat. The spice rub infuses the ribs with smoky, sweet heat, and the low-and-slow cooking method ensures they’re tender and juicy. Grilling or baking, the technique doesn’t change—slow cooking over medium heat is the secret.

These ribs are perfect for intermediate to advanced grillers who want to take their BBQ game to the next level. They’re easy enough to make at home but packed with flavor that’s worthy of a backyard cookout.

What Are Baby Back Ribs?

Baby Back Ribs come from the top of the rib cage between the spine and the spare ribs. A full rack typically has at least eight ribs, but it can go up to thirteen. Their small size makes them ideal for quick cooking, and the meat tends to be more tender and lean than spare ribs.

Pork vs. Beef Ribs

Both pork and beef ribs are great, but they offer different eating experiences. Pork ribs are naturally a bit sweeter and tender, making them perfect for grilling. Beef ribs, on the other hand, are meatier and richer in flavor but can be a bit tougher. If you prefer pork Baby Back Ribs, they’re the way to go for a melt-in-your-mouth experience. For a more robust flavor, try beef.

Ingredients for BBQ Baby Back Ribs

To make these BBQ Baby Back Ribs shine, you need a killer rub. Store-bought rubs can do the job, but making your own gives you control over the flavors and ensures your ribs have that perfect balance of sweetness and smokiness.

Homemade Dry Rub:

Brown sugar
Paprika
Chili powder
Garlic powder
Onion powder
Ground mustard
Salt and pepper

How to Grill Baby Back Ribs

Even if you’re new to grilling, Baby Back Ribs are easy to make. Here’s how to do it:

Prepare the Ribs: Start with fresh, plump ribs. Check for any exposed bones or uneven meat, and remove the silver membrane from the back for extra tenderness (ask your butcher to do this if needed).
Apply the Rub: Coat the ribs with your homemade dry rub, pressing it into the meat to maximize flavor.
Grill Low and Slow: Grill the ribs over medium heat, flipping them occasionally. Don’t rush! Low and slow is the key to making them fall-off-the-bone tender.
Baste with BBQ Sauce: Add your favorite BBQ sauce in the final 30 minutes of cooking to avoid burning it. Let it caramelize and coat the ribs with that irresistible sweetness.

Rest and Serve: Once cooked, let the ribs rest for at least 15 minutes before serving. This helps the juices redistribute and keeps the meat tender. Serve with extra BBQ sauce on the side.

What Kind of BBQ Sauce Should I Use?

The BBQ sauce you choose is just as important as the rub. I’m partial to a sweet and smoky sauce with a hint of heat. Sweet Baby Ray’s is my go-to, but feel free to experiment with flavors like chipotle-blackberry, mango habanero, or smoked cherry for a gourmet twist.

Sides to Serve with BBQ Baby Back Ribs

A plate of perfectly cooked ribs deserves some equally delicious sides. Try pairing them with:

Southern baked beans
Baked potato salad
Southern fried corn or Mexican-style grilled corn

Corn muffins

And don’t forget dessert! End your BBQ feast with something light and fruity, like a pink lemonade cake, no-bake creamsicle cheesecake, blackberry cobbler, or a classic Kool-Aid pie.

Final Thoughts

Making BBQ Baby Back Ribs at home is a true pleasure—and with a little time, the right technique, and a flavorful rub and sauce, you’ll have ribs that are juicy, tender, and packed with that smoky-sweet flavor everyone loves. Whether you're grilling outdoors or baking in the oven, these ribs are sure to be a hit at your next BBQ.

↓ Jump to Recipe

Creamy Spinach and Artichoke Pasta

A rich and creamy pasta loaded with fresh spinach, artichokes, and a cheesy sauce that’s perfect for any night of the week.

Prep: 10 mins | Cook: 20 mins | Total: 30 mins • Servings: 4 | Rating: 5 from 132 Ratings

Ingredients

8 ounces pasta of your choice (penne, spaghetti, or fusilli)
2 tablespoons olive oil
2 cloves garlic, minced
1 can (14.5 ounces) artichoke hearts, drained and chopped
2 cups fresh spinach, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice (optional, for a bright kick)

Instructions

Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
Add chopped artichokes and spinach to the skillet, sautéing for 2-3 minutes until spinach wilts.
Pour in the heavy cream, bringing the mixture to a simmer. Stir in Parmesan and mozzarella cheeses, cooking until the sauce thickens and the cheese melts.
Season with salt, pepper, and lemon juice, stirring to combine.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Heat for an additional 1-2 minutes, ensuring the pasta is well-coated.
Serve warm, garnished with extra Parmesan if desired. Enjoy!

Notes

For a lighter version, you can substitute heavy cream with half-and-half or a plant-based cream alternative.
If you're short on time, feel free to use frozen spinach instead of fresh spinach.