BBQ Baby Back Ribs
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
BBQ Baby Back Ribs are the perfect meal for summer celebrations! Don’t worry, you don’t need to be a BBQ pit master to make a rack of tender, fall-off-the-bone ribs.
This simple recipe starts with a homemade sweet and smoky dry rub featuring smoked paprika, garlic powder, onion powder, ground mustard, and a touch of brown sugar. Once generously coated, the ribs are wrapped in foil and slow baked in the oven for three hours. Just before serving, they’re topped with a drizzle of Two Brothers BBQ Sauce for a bold and tangy finishing touch.
To round out the meal, serve these ribs with classic summer sides like Heinen’s Daily Bites mac and cheese, Heinen’s coleslaw, salad, or Heinen’s frozen French fries.
Why You’ll Love This Recipe
- Slow baking creates tender, fall-off-the-bone ribs. Baking ribs low and slow makes them incredibly juicy and tender for the perfect fall-of-the-bone texture. Once you rub the spice mixture onto the ribs, the oven does the rest of the work.
- It’s perfect for entertaining. Whether you’re hosting a backyard BBQ or a casual weekend dinner, these ribs are a guaranteed crowd-pleaser. Unlike steaks or burgers, most of the prep is done ahead of time, so you won’t be stuck at the grill. Instead, you can enjoy the moment with your friends and family.
- It uses a simple and flavorful homemade spice rub. You can make an easy and flavorful homemade dry rub using a handful of Heinen’s spices and brown sugar. The rub also creates a delicious crust on the ribs for an addicting sweet and smokey flavor that’ll keep guests coming back for more.
BBQ Baby Back Ribs
Servings: 6-8
Ingredients
For the Ribs
- Twin pack of baby back ribs (about 7lbs. total)
- Heinen's extra virgin olive oil spray
- ¾ cup Two Brother's BBQ sauce, plus more for serving
For the Dry Rub
- ⅓ cup Heinen's brown sugar
- 2 Tbsp. Heinen's smoked paprika
- 1 Tbsp. Heinen's garlic powder
- 1 Tbsp. Heinen's onion powder
- 2 tsp. Heinen's ground mustard
- 1 Tbsp. salt
- 1 tsp. black pepper
- ⅛ tsp. Heinen's cayenne pepper
Instructions
- Preheat the oven to 275°F.
- Pat the ribs dry with a paper towel. Remove the thin membrane from the back of the ribs by gently pulling it off with a paper towel.
- In a small bowl, combine all the ingredients for the dry rub.
- Spray a thin layer of oil all over the ribs, then coat them in the dry rub evenly over both sides. Tightly wrap each rack in aluminum foil, meat side up. Transfer them to a baking sheet.
- Bake the ribs in the oven for 2 ½ to 3 ½ hours, until tender and cooked through.
- Remove the ribs from the oven, remove the foil, and generously brush the ribs with BBQ sauce.
- Turn on the broiler and broil the ribs until the sauce is bubbling and caramelized, about 3-5 minutes. The sauce can burn quickly, so watch closely.
- Slice the ribs between the bones and serve with extra BBQ sauce.
