Barbecue Baby Back Ribs


I have searched out and tried very Barbecue place in Baltimore, DC and surrounds. With the exception of the drive up place off York Road in Timonium- this recipe is what I look for in a platter of ribs. Add coleslaw and sweet potato fries or corn and you have a perfect Labor Day BBQ- weather permitting. Of course the beauty of this recipe is that you can serve from the oven if the Grill is under rain clouds.

Cooked low and slow

Start with 2 full racks – about 6 pounds of pork ribs.

Remove the membrane on the back by sliding a dull knife under the membrane and along a bone far enough that you can pry an edge of the membrane loose. Then grab the loose edge and peel off the membrane in one big sheet or a few smaller pieces. You can use a paper towel if the membrane is hard to grip (If you cannot remove the membrane take a pointy, sharp knife and pierce it repeatedly.)

Preheat oven to 275 degrees

Lets make a DRY RUB

  • Dry Rub
  • ½ cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 2 tablespoons smoked paprika
  • 1-2 teaspoons cayenne pepper depending on the heat level you like
  • You can also use a dry mustard like Colemans- I do!

Faster and maybe better: The Smokehouse Barbeque Rub by Saucier Willy

Rinse pork ribs and pat dry with paper towels

Spread the dry rub all over the ribs making sure to cover both sides.

Wrap ribs tightly in foil, place on baking sheet


Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender

Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs I use Sweet Baby James, broil for 5 minutes or transfer to the Grill to caramelize the sugars in the sauce.

Remove and let the ribs rest 5-10 minutes before cutting. Serves 4-6

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