The secret to our perfect Baby Back Ribs lies in a mouthwatering rub and a slow and low cooking method that infuses the meat with smoky goodness. Whether you're firing up the grill or using your oven, these BBQ ribs will have you licking your fingers and coming back for seconds. Slathered in a homemade barbecue sauce bursting with ketchup, brown sugar, molasses, and a medley of spices from McCormick® Grill Mates®, these ribs are slow-cooked to tender perfection and finished on the grill for that irresistible char. Get ready for a rib-tastic feast that will leave everyone craving more!
Ingreadient
- 6 cups wood chips
- 2 cups ketchup
- 1 cup brown sugar
- ½ cup apple cider vinegar
- ¼ cup molasses
- 1 tablespoon yellow mustard
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon McCormick® Grill Mates® Sweet & Smoky Rub
- 4 lb baby back pork rib
- ½ cup McCormick® Grill Mates® Sweet & Smoky Rub
Direction
- Make the smoke bomb: In a large disposable aluminum tray, add the wood chips. Cover the tray tightly with aluminum foil, then poke multiple holes in the top with a toothpick or fork. Set aside.
- Make the sauce: In a small pot over medium heat, add the ketchup, brown sugar, vinegar, molasses, mustard, McCormick® Grill Mates® Sweet & Smoky Rub, salt and black pepper. Whisk to combine. Bring the sauce to a boil, reduce the heat to low, and simmer for 15-20 minutes, until thickened. Remove from the heat and let cool to room temperature.
- Apply the rub: On a large cutting board, pat the ribs dry with paper towels. If necessary, use a paring knife to gently loosen the membrane on the bone side of the ribs and pull it up in one sheet. Generously season the ribs on both sides with McCormick® Grill Mates® Sweet & Smoky Rub.
- Wrap the ribs completely in aluminum foil.
- Preheat the grill to 250°F (120°C) with the lid closed. Add the smoke bomb to the grill over direct heat. Close the lid and let smoke build up for 10-15 minutes.
- Place the foil-wrapped ribs on the grill over indirect heat and close the lid. Cook for about 2½-3 hours, until the meat is tender and starting to pull away from the bone.
- Remove the ribs from the grill and let rest for 10 minutes.
- Increase the grill temperature to high.
- Unwrap the ribs. Baste one side of the ribs with the sauce and place directly on the grill, sauce-side down. Baste the other side, now facing up.
- Flip the ribs and baste the other side again with the sauce. It's helpful to use 2 sets of tongs or a combination of tongs and a spatula to flip the rack.
- Grill the ribs for 1-3 minutes, until the sauce caramelizes and the meat shows grill marks.
- Flip the ribs again and continue grilling for 1-2 more minutes, until the sauce on the other side caramelizes.
- Remove the ribs from the grill and serve with the remaining barbecue sauce.
- Enjoy!
