Tender, juicy meat that slides right off the bone — caramelized with a smoky-sweet glaze.
Here’s how to make perfect fall-apart ribs, whether in the oven, grill, or smoker 👇
🍖 Melt-in-Your-Mouth Baby Back Ribs
🍽️ Serves:
4 people
⏱️ Time:
Prep: 20 min | Cook: 3–3½ hrs | Rest: 10 min
Ingredients
Ribs:
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2 racks baby back pork ribs (about 4 lbs total)
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2 Tbsp yellow mustard (for binding the rub)
Dry Rub:
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¼ cup brown sugar
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1 Tbsp paprika (or smoked paprika for a BBQ flavor)
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2 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp chili powder
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½ tsp cayenne (optional for heat)
Braising (for tenderness):
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½ cup apple juice or apple cider
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2 Tbsp honey or maple syrup
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1 Tbsp butter (per rack)
Sauce (optional but amazing):
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1 cup your favorite BBQ sauce
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2 Tbsp honey or brown sugar
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1 tsp apple cider vinegar
🔥 Instructions
1. Prep the ribs
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Remove the membrane from the back of each rack (it peels off easily with a knife and paper towel).
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Pat ribs dry and rub lightly with yellow mustard (this helps the seasoning stick).
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Mix all the dry rub ingredients and coat the ribs evenly on both sides.
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Let them rest at least 30 minutes (or refrigerate up to overnight for deeper flavor).
2. Oven (foolproof method)
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Preheat oven to 275°F (135°C) — low and slow is key.
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Place ribs meat-side up on a foil-lined baking sheet.
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Add apple juice, honey, and butter; cover tightly with foil.
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Bake 2½ to 3 hours, until ribs are tender and a toothpick slides in easily.
3. Finish with glaze
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Remove foil and brush ribs with BBQ sauce.
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Broil (or grill) 5–10 minutes until sauce caramelizes and bubbles.
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Watch closely — it can burn fast!
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4. Rest & Serve
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Let ribs rest 10 minutes before slicing between the bones.
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Serve with extra BBQ sauce, coleslaw, and cornbread (or grilled corn 🌽).
🔥 Grill / Smoker Option
If you prefer smoky ribs:
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Smoke at 225°F (107°C) for about 5 hours.
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Wrap in foil with the apple juice–butter mix after 3 hours.
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Unwrap, glaze with BBQ sauce, and smoke another 30–45 minutes to set the sauce.
💡 Tips for Melt-in-Your-Mouth Ribs
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Low & slow is the secret — never rush ribs.
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Adding a bit of acid (apple cider or vinegar) tenderizes and balances the sweetness.
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Don’t skip the resting time; it keeps the meat juicy.
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For an extra kick, sprinkle a touch of brown sugar and cayenne before glazing.
Would you like me to include a homemade smoky bourbon BBQ sauce recipe to go with these ribs?
