Bbq Baby Back Ribs Recipe
Kansas City BBQ sauce
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Ingredients
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Ribs
Kansas City BBQ Sauce
Finishing / Serving
Method
Ribs
- 1
Prepare ribs
Preheat oven to 140°C (285°F). Remove ribs from refrigerator and pat dry with paper towels. Using a small knife, loosen a corner of the membrane on the bone side and pull it off; discard the membrane.
- 2
Make rub and bind
In a bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Spread yellow mustard evenly over both sides of the ribs as a thin binder, then rub the dry spice mixture generously over both sides, pressing to adhere.
- 3
Arrange for braising
Place ribs bone-side down in a single layer in a large rimmed baking sheet or roasting pan. Pour apple cider vinegar and water into the pan around (not over) the ribs to create steam and maintain moisture. Tightly cover the pan with aluminum foil to create a seal.
- 4
Slow-cook
Bake in the preheated oven until meat is tender and pulling back from bones, about 2.5 to 3 hours for 4 lbs of baby back ribs. Check at 2 hours for tenderness; when a toothpick or small fork slides between the bones with little resistance, they are done. Remove from oven and increase oven temperature to 190°C (375°F).
Kansas City BBQ Sauce
- 5
Sweat aromatics
While ribs are in the oven (or starting when you place them in at 285°F), warm 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the minced onion and cook, stirring often, until translucent and slightly softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Build sauce
Add ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce and Dijon mustard to the pan. Stir to combine and bring to a gentle simmer.
- 7
Season and reduce
Stir in smoked paprika, ground cumin, hot sauce, kosher salt and black pepper. Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until sauce thickens and flavors meld. If the sauce becomes too thick, stir in up to 2 tablespoons water to reach a glossy, brushable consistency. Taste and adjust seasoning.
- 8
Finish
Remove sauce from heat. Reserve 1/2 cup for serving and keep warm. Use the remainder to baste ribs in the final step.
Finishing / Serving
- 9
Glaze and caramelize
Transfer ribs to a foil-lined baking sheet bone-side down. Brush both sides generously with the prepared Kansas City BBQ sauce (reserve 1/2 cup for serving). Place ribs in the oven at 190°C (375°F) and bake, uncovered, 12–15 minutes, then switch to broil (if oven has a broil setting) for 2–3 minutes to caramelize the sauce—watch closely to prevent burning.
- 10
- 11
Make ahead / reheating note
Cooked ribs keep covered in refrigerator up to 3 days or freeze up to 3 months. Reheat gently in a 150°C (300°F) oven covered with foil for 20–30 minutes, then glaze and broil briefly to refresh the crust.