Backyard Baby Back Ribs

Total Time:
18 hr 40 min
30 min
16 hr
2 hr 10 min

8 servings


Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.

The next day, heat the oven to 250 degrees F.

Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.

Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.

Rub Number Nine:

Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

Yield: about 2 1/2 cups

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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.7 108
Delicious but cooking time was well short for fall off the bone ribs. I tried the recipe again and it took 4 hours! item not reviewed by moderator and published
I made these last night. 5 slabs, doubled the recipe for the rub and sauce. I baked them for 45 mins at 350F and 90 mins at 300F. The sauce didn't reduce enough after 30 minutes and dinner was ready so I thickened it with one T of cornstarch. It is my favorite ribs recipe yet. Very flavorful and very tender. Five slabs should have fed 10 people. I should have cooked more. item not reviewed by moderator and published
Best ribs ever! I would say my only issue was that they were so tender they were hard to BBQ. I had my doubts about the sauce after reading some of the reviews, but we all felt that it enhanced the flavor. We felt the Sweet Baby Ray's was good but Alton's was better. I will never make ribs any other way! Thanks Alton! item not reviewed by moderator and published
Not bad. item not reviewed by moderator and published
Flavor was good, but these were some of the toughest ribs I have ever eaten. Followed recipe and used high quality ribs. Very disappointing item not reviewed by moderator and published
I thought I did pretty good at cooking ribs until I cooked this recipe. Now I cook great ribs. This recipe is worth the time. These are the best ribs I have ever had. item not reviewed by moderator and published
This recipe is the first I've ever tried to make ribs myself. But, I'm a restaurant rib connoisseur! The dry rub backed by the margarita-espresso mix marinade made for a really unique glaze! ! So unlike traditional "BBQ sauce." I loved the results and can't wait to try this rub and marinade on other meats! item not reviewed by moderator and published
This is almost the same recipe that Alton uses for his "you has your back, baby" babyback ribs.. the difference being the OJ and the Margarita mix. His other recipe has you marinate and rub the same way (aside from the slightly varied ingredients)...but the ribs are only cooked for 2 hours in the oven, opened up and broiled under the broiler for last few minutes of cooking. There is none of this 8 hours in the fridge. When I want ribs... I want them NOW! :) But Alton, your "who has your back,baby back ribs are the best ever!!! (well my version is at least!) item not reviewed by moderator and published
Amazing!!!!! my new go to Ribs recipe and I have made a lot of ribs! I followed Alton's recipe in his first book more than this one. I kept pretty close to the written recipe. I was using a full rack of ribs, so I did braise at 350 for 1 hour and 250 for 2 hours. I cut them in ribs of 2 before putting on the grill and they were practically falling off the bone. Grilled on med low heat for about 30 min and the glaze thickened nicely. Delicious!!!!!! item not reviewed by moderator and published
Full of flavor! Best riibs I've ever eaten. Much better than any restaurant ribs! item not reviewed by moderator and published

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