Ingredients
- Dry Rub
- 1 1/2 cups dark brown sugar
- 1 1/4 cups sugar
- 1/2 cup salt
- 1/4 cup ground black pepper
- 1/4 cup paprika
- 2 slabs baby back ribs
- BBQ Sauce
- 2 cups ketchup
- 2/3 cup brown sugar
- 1/4 cup cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoons crushed red pepper flakes
Directions
Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees F.
Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of oven. Let roast for 2 1/2 hours.
For the BBQ Sauce:
Add all the ingredients to a medium saucepan. Bring to a boil then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally.
Preheat grill to medium heat.
Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with sauce. Remove from grill and serve as either racks or cut into ribs.
*Cook's Note: 2 slabs of Baby Back Ribs equates to 4 racks of ribs
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By twinchef
on September 01, 2011
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We have made this recipe at least 2 dozen times and it is delicious. I do cut back on the amount of salt by half. It is a crowd pleasing, outstanding recipe. Another great recipe from Paula Deen. Thanks Y'all!!
By katiecooklet
Norman, OK
on August 02, 2011
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These ribs were delicious. I had never attempted to make ribs before, but I was craving them. The combination of cooking them in the oven and on the grill made them perfectly tender. The rub and the sauce complimented each other very well. I have had a very similar sauce before, and I think it's wonderful! I made it for a small group of friends, and the ribs lasted 10 minutes. They were a hit! I highly recommend making this one.
By Michelle M. C.
Fort Wayne, IN
on June 19, 2011
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I can only rate the rub, since I oddly prefer the taste of jarred BBQ sauce to most homemade sauces and haven't tried this sauce yet; however, this rub is truly outstanding. I have used it many times on baby back and spare ribs, and it turns out perfectly every time. Yes, you will most likely end up with more rub than you actually need, but just be careful not to contaminate the rub and then you can save the extra for the next time, and believe me, chances are there WILL be a next time! I let my ribs sit overnight usually, although in a pinch I've done as little as an hour, and the flavor is still unbelievable. I also braise my ribs in a beer/water mix during the "low and slow" part of the recipe. For two racks I use three cans of beer--usually Coors light, but you could use whatever you have on hand--and three cans of water. You'll need a roaster rather than a baking sheet to hold that much liquid, but it's worth it for the tenderness and flavor.
Read all 45 reviews