I like to write about interesting commercial topics, and good eats are no exception.
I invite you to follow this recipe and make the absolute best BBQ ribs that you will ever eat!
Until now, I have kept this recipe a very close secret. My family has had a lot of fun in trying out several different recipes, testing them, modifying them, and eating a whole lot of delicious pork baby back ribs in the process. Finally, we came up with a combination of different ingredients and cooking methods to put together the absolute best baby back ribs recipe.
Since then, I have not eaten any BBQ ribs that even come close to the ones you’ll get from following this delicious recipe. So, If you're looking for the best smoked-ribs recipe ever, then you've certainly come to the right place!
One of the key elements to success in creating the very best BBQ ribs is to use good quality meat. For this recipe, use two racks of fresh (never frozen) pork baby back ribs. Fresher is always better.
The trick to successfully barbecuing baby back ribs is to get as much flavour into the meat as possible using smoke; the best smoke flavour for these particular ribs comes from cherry or applewood chips.
Also, it is important to ensure that the ribs are gently cooked so that they are very juicy and tender. To achieve this, we will be using two cooking methods:
- Barbecuing on the grill using indirect heat and smoke – 90 minutes
- Steaming and slow roasting in the oven – 1 hour and 50 minutes
Expect to spend some time and effort in the execution of the recipe and don’t cut any corners. Prepare to be teased with the smoky BBQ aroma while the ribs gently cook to perfection.
I can assure you that it is well worth the wait!
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The flavour of the meat should be complemented by a good quality BBQ sauce, which doesn’t necessarily have to be homemade. I have tried several homemade sauce recipes, and none of them come close to the Safeway Select Original BBQ Sauce which happens to be our favourite.
There are many other store-bought sauces available, and I would invite you to use your own favourite sauce to finish off these delicious BBQ ribs.
You Will Need
- 2 Racks of Fresh Baby Back Ribs
- 1 Sharp Paring Knife
- 6 Cups Cherry Wood or Apple Wood Chips
- Aluminum Foil
- 1 Cookie Sheet
- 1 Disposable Aluminum Pan or Pie Plate
- 1 Cup Apple Juice
- 1 Wire Rack
- Large Cutting Board
- Your favourite BBQ Sauce
BBQ Rib Rub Ingredients
- 1 Tablespoon Dark Brown Sugar
- 1/2 Teaspoon Ground All Spice
- 1 1/2 Teaspoons Garlic Powder
- 1 1/2 Teaspoons Onion Powder
- 1 Tablespoon Mustard Powder
- 1 Tablespoon Paprika
- 1/2 Teaspoon Celery Salt
- 1 Teaspoon Cayenne Pepper
- Soak the wood chips in water for about 5 minutes.
- Place the rib racks on a cookie sheet. Use a sharp paring knife to trim and peel the membrane off the bone-side of the racks.
- In a bowl, thoroughly combine all the BBQ rib rub ingredients together.
- Pat the ribs dry with paper towel and sprinkle the BBQ rib rub over both sides of both racks. Pat the rub down so that it sticks to the meat.
- Make 3 smoke packs: lay out 3 pieces of aluminum foil and divide the soaked wood chips on top of each piece of foil. Fold and secure each piece into packs approximately 6” square. Use a knife to poke several holes in each pack.
- Set the barbecue grill for indirect heat. Remove the cooking grates and place the first smoke pack directly over the heat source. Place a disposable aluminum pan to one side of the heat source and add 2 cups of water.
- Replace the cooking grates; turn the burner under the wood chips to high and the other burner(s) to medium. Close the lid and leave to preheat for 15 minutes. Aim to reach a temperature of approximately 300-350°F; monitor and maintain this temperature for the duration of the cooking time on the barbecue.
- When visible steam and smoke is achieved, reduce the main burner to medium and turn the other burner(s) off. Place the ribs bone side up on the cooking grate over the pan of water. Cook for 45 minutes, changing the smoke pack halfway through.
- Turn the ribs over and brush them with about 1/3 cup of the applesauce. Add a little more water to the pan if necessary. Change the smoke pack one more time before replacing the BBQ lid. Cook for a further 45 minutes.
- Place a wire rack over a clean cookie sheet. Pour in the remaining apple juice and enough water to just cover the wire rack. Transfer the ribs to the cookie sheet and wrap tightly in foil so that no steam can escape. Place pan in preheated 250°F oven for another 1 hour and 50 minutes.
- Transfer to a cutting board, tent with foil and let rest for 10 minutes.
- Generously brush your favourite BBQ sauce over the ribs, and then (if desired) place under a hot broiler for a couple of minutes to get a classic barbecue "bark" finish.
- Slice through, and then serve with a little extra sauce on the side together with plenty of napkins!