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    Home » Main Courses » How to Grill Perfect Baby Back Ribs

    How to Grill Perfect Baby Back Ribs

    by Beth Lee · Published: Jul 19, 2019 · Modified: May 5, 2021

    3.6K shares
    Jump to Recipe Print Recipe
    baby back ribs on the bbq with pinterest title

    Baby back ribs are the best dish for a long lazy weekend. These ribs wow all your senses with an overnight bath in a bourbon marinade, a spicy rub, a pre-cook in the oven, and a slow smoky stint on the gas grill, finished with a saucy glaze.

    For ease of browsing, here are all my main course recipes in one place.

    This post has been a classic on my site since 2011, updated July 2019, May 2021.

    Grilled ribs on a cutting board slathered with barbecue sauce.

    This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

    Why you’ll love this recipe

    These ribs are the perfect weekend barbecue project! Total time to prepare is 24 hours, but actual work time is far less. And the payoff is worth it. (for a quicker-cooking rib recipe – check out my Korean Kalbi ribs)

    You’ll learn how to make a simple baby back rib marinade (bourbon!), a dry rub, and how to grill the ribs on a gas barbecue.

    This recipe delivers our definition of “perfect” baby back ribs — tender but still firm when you bite into them. If you are used to eating your ribs with the meat falling off the bone, try them this way – you’ll be glad you did.

    Ingredients you’ll need

    4 shot ingredient collage showing dry rub, ribs in bourbon, ribs on the grill with smoker chips, and ribs with barbecue sauce ready to cut on a cutting board.

    A bit of bourbon, some dry spices, a few racks of ribs, your favorite barbecue sauce and you’re all set!

    • Baby back ribs: If you buy your ribs at a butcher counter, ask them to remove the membrane on the back of the rack. If not, see below for a quick explanation of how to do it yourself.
    • Bourbon: Doesn’t have to be your best bourbon, whatever you have will work or buy a moderately-priced bottle to use for this marinade.
    • Barbecue sauce: Making your own sauce is an excellent option, but I often buy one that mirrors the bourbon of the marinade.
    • Dry rub: If you don’t have smoked salt, just use some extra kosher salt. And smoked paprika instead of regular is a perfect substitution, especially if you don’t have the smoky salt.
    • Smoker chips: There are many right choices of woods for smoking ribs including hickory, oak, mesquite. If you can find whiskey or bourbon enhanced smoker chips, even better.

    How to make this recipe

    Remove the rib membrane:

    Baby back ribs have a thin membrane on the underside (bony side) of the rack. If not removed, the ribs will be tough to cut and may not absorb the flavors of the rub as well. If you buy your ribs pre-packaged, you’ll need to do this yourself. If you buy them at a butcher counter, ask them to do this for you.

    1. Use a thin knife (doesn’t have to be sharp – can even be a butter knife) and slip it underneath the membrane but over the bone to get leverage

    2. Tear the membrane away

    3. It may not come off in one piece – no big deal, just repeat — knife under the skin and over the bone and tear again.

    Tutorial on removing the membrane

    Pre-Grilling

    1. Place your ribs in an extra-large sealable bag or large pieces of heavy duty foil and add the bourbon. Place these packages on sheet pans just in case some liquid seeps out. Put them in the refrigerator, overnight if possible. Turn the packages a few times to be sure the bourbon is distributed all over.

    Ribs marinating in bourbon in a big plastic bag.

    2. Meanwhile, prepare your dry rub.

    Dry spice rub in orange bowl with a wooden spoon.

    3. Remove ribs from the refrigerator, and if in tin foil packages, try to re-use the foil for the par baking that comes next. Empty the extra bourbon juice, pat the ribs dry, and slather the dry spice rub all over.

    Ribs rubbed with dry spice mixture in foil wrapper.

    4. Close the packages back up and let them sit in the refrigerator until you are ready to pre-bake them.

    5. Bake the ribs as directed while you also preheat the grill and soak your smoker chips.

    Grilling

    1. Not mandatory, but a rib rack is quite convenient for the grilling portion of the process. Transfer ribs to the grill and follow the grilling instructions below. What you’re hoping for is the smoker chips to start working and slowly infuse the ribs with even more flavor while also continuing to cook them with indirect heat.

    Ribs cooking on a rack on a gas grill.

    2. When the ribs are nearly done, you’ll slather them with your barbecue sauce. Pay close attention – most sauces have sugar in them and will easily catch fire if you are not watching. (It’s possible this happened to us at least once.)

    Finished ribs on white plate with barbecue sauce ready to be cut and serve.

    Our ribs turn out tender, juicy, and flavorful every time. The rub is spicy but not overpowering or over-salty so you can taste the layer of rub when you bite into the rib and then get another hit of flavor from the barbecue sauce as well.

    The ribs are easy to eat and serve. Because the meat is not falling off the bone, you can easily cut them up into single pieces, making the time to mouth for the diners very quick. Your guests will thank you.

    Expert Tips and FAQ

    1. Make a lot! The steps to make these ribs are easy but it takes some time. So make extra and enjoy the leftovers.
    2. A crunchy salad is a really nice side dish with the ribs.
    3. Have extra barbecue sauce for dipping, in addition to the sauce you brush on near the end of the barbecue process.
    4. Missing an ingredient for the dry rub? Be creative – you can still impart excellent flavor!
    What’s the difference between a dry-rub and a wet-rub or marinade?

    A dry rub is a mix of dry spices that you “rub” on the meat before baking or grilling. A wet rub is more like a marinade – often mimicking some of the flavors in the dry rub but with the addition of an acid and possibly oil.

    For this recipe, the wet rub is just straight up bourbon and a finish at the end with the barbecue sauce.

    Our dry rub is inspired by Steve Raichlen’s basic barbecue rub .

    Why is it important to remove the membrane on the back of the rib rack?


    Baby back ribs have a thin membrane on the underside (bony side) of the rack. If not removed, the ribs are tough to cut and won’t absorb the flavors of the rub as well. You can remove the membrane yourself or have your butcher do it. Removing it takes a little effort but you’ll get faster at it after a couple tries. If you buy your ribs at Costco, or any place where they are pre-packaged, you’ll need to do the removal yourself. Don’t skip this step!

    How long should you marinate the ribs?


    I usually do the initial soak in bourbon overnight. In a pinch, start them early in the morning and let them sit a few hours, then apply the rub shortly before you do the par bake.

    Finished rib racks with barbecue sauce on a cutting board engraved with OMG! Yummy.

    My niece was not eating pork at one point, and actually started eating it again just to devour these bourbon baby back ribs. Just saying, they are that good.

    Salads to serve with baby back ribs

    • Cucumber Tomato Salad: Celebrating Summer Produce
    • Preserved Lemon Vinaigrette
    • Pomegranate Molasses Dressing Recipe
    • Arugula and Fig Salad — The Perfect Match for Pomegranate Molasses Dressing
    • Strawberry Spinach Salad with Goat Cheese, Pecans, and Homemade Balsamic Dressing
    • Melissa Clark’s Make-Ahead Corn Salad: Just in Time for Mother’s Day and Summer
    • Quinoa and Nectarine Slaw from The Simply Vegetarian Cookbook
    • Roasted Asparagus Salad with Preserved Lemon

    Other rib recipes to try

    Are you a rib fanatic? Or are you looking for a rib recipe that cooks up more quickly? Try these flanken-style short ribs (kalbi) with a Korean-style marinade. They still need 6-8 hours to marinate but they are on and off the grill in about 5 minutes. 

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    P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

    Smoky Bourbon Baby Back Ribs on omgyummy.com

    Perfect Baby Back Ribs

    Beth Lee
    These baby back ribs with a bourbon marinade and smoky dry rub are the perfect weekend grilling recipe — tender, deeply flavorful, and a great way to feed a crowd.
    4.25 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 3 hrs
    Cook Time 3 hrs
    Course Main Course
    Cuisine American
    Servings 12 servings
    Calories 78 kcal

    Ingredients
      

    Rib Ingredients:

    • 4 racks baby back ribs will feed up to 12 people
    • 1 cup bourbon a little less or more is fine

    Rub ingredients:

    • 1/4 cup firmly packed brown sugar
    • 1/4 cup sweet paprika or smoked would be nice as well
    • 3 tbsp black pepper
    • 3 tbsp coarse salt such as kosher
    • 1 tbsp hickory-smoked salt or more coarse salt
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 2 tsp cayenne powder less if you are not into a bit of spicy

    Other ingredients:

    • smoker chips
    • barbecue sauce of your choosing – we like to stick with the bourbon theme and use Jack Daniel’s brand

    Instructions
     

    Preparing the Racks

    • First, I buy my ribs at a butcher counter where they will remove the membrane on the back of the ribs – saves time at home. If you buy your ribs pre-packaged, perhaps at Costco, be sure to find and remove the membrane on the back of the rack. It’s not hard to do and it is necessary for tenderness and ease of cutting.

    Marinate in Bourbon

    • When I am ready to marinate them in the bourbon, I cut each rib rack in half – it’s easier for handling later on. To marinate in the bourbon, place a couple split racks in a plastic bag and pour the bourbon over and then lay flat on a sheet pan or roasting pan. I wrap a couple at a time in heavy duty foil, then re-use the foil for the pre-baking. We let them sit in the bourbon in the refrigerator for a few hours or overnight, turning them once or twice to distribute the juices.
      bourbon soaked baby back ribs in plastic bag

    Prepare the Rub

    • Meanwhile, make the rub. Combine all of the rub ingredients in a bowl, mixing it up well with your hands or fork, making sure you combine completely and remove any clumps of brown sugar. This mixture can stay on your kitchen counter covered until you need it. The rub recipe was enough for 4 full racks of baby back ribs, which fed 9 people with lots of leftovers so could probably feed 12 people easily.
      spice rub in orange bowl with wooden spoon on wood background

    Rub the Ribs

    • When the ribs are done marinating in the bourbon, pour off the extra liquid and then rub them all over with the rub mixture. Put them back in the tin foil and let them “marinate” for at least 1 hour. I’ve let them sit in the refrigerator for as long as overnight but usually for just a few hours until I am ready to pre-cook the ribs in the oven.
      ribs rubbed with dry rub on foil

    Pre-cook the Ribs

    • Before they go out to the gas barbecue, pre-cook the ribs in the oven, wrapped in the foil for 1 hour at 300 degrees convection. If you don’t have a convection oven, 1 hour at 325 degrees should do the trick.
    • When they are done pre-cooking, take them out and hand them over to the person in the family with the barbecue gene. In our house, that is @dormantchef. Here’s how he finished the cooking on the barbecue:

    The Barbecue Part

    • About an hour before he’s ready to bbq, he soaks the smoker chips in some water or bourbon. The best ones we’ve tried are the Jack Daniels wood smoker chips but you can try other brands and types to your liking. When he’s ready to start cooking, he places the chips in the smoker tray of the gas grill.
      ribs spread out on bbq
    • Total time on the barbecue is about 2.5 – 3 hours. Most of the cooking is indirect but he starts with the bbq on high and sears the ribs briefly all over. Then he turns off one side of the grill, and turns the other side to medium to medium low, placing a pan of water on the bread rack to create some moisture. The ribs remain on the no-heat side, and he rotates the ribs every 20 minutes for about 2 to 2 1/2 hours until tender. Then he turns the heat back up to high for about 20 minutes to brown the ribs again. Then back down to medium to start brushing with sauce for about the last 1/2 hour. The exact timing and heat settings will depend on your grill. The ribs are done when they are very tender but offer some resistance when you bite them; the meat should easily pull off the bone. The sauce should caramelize without burning.
    • We have chosen over the years to try any number of different sauces, but end up using Jack Daniel’s barbecue sauce, combining the regular and spicy.
      cooked ribs on OMG! Yummy cutting board

    Nutrition

    Calories: 78kcalCarbohydrates: 7gSodium: 2329mgPotassium: 93mgFiber: 1gSugar: 4gVitamin A: 1240IUVitamin C: 0.3mgCalcium: 18mgIron: 0.7mg
    Keyword baby back ribs, barbecue, bourbon, grilling
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Rosemary Mark

      July 21, 2019 at 12:41 pm

      I rarely cook ribs so always have some questions. This post is where I’ll go next time! Very well done (no pun!)

      Reply
      • Beth Lee

        July 22, 2019 at 7:13 am

        haha! happy to provide a tutorial that will be a reference point for you. As you always do with your posts Rosemary!

        Reply
    2. Laura

      July 20, 2019 at 5:47 pm

      5 stars
      Those ribs look incredible! Thank you for breaking down the steps so well. We always grill a brisket or pork butt and have only dabble with ribs. YUM!

      Reply
      • Beth Lee

        July 22, 2019 at 7:12 am

        I bet you’d make an amazing version between you and your bbq-gened hubby!

        Reply
    3. Rita

      July 20, 2019 at 10:52 am

      Yumm. I’m an Armadillo Willys fan, yet for a crowd, this is worth trying. Your instructions are so clear, and simple. Thanks for explaining how to remove the membrane.

      Reply
      • Beth Lee

        July 22, 2019 at 7:12 am

        You’re welcome – once you do it a few times it’s no big deal but I freely admit I shortcut at the butcher counter if I can!

        Reply
    4. Sandi

      July 12, 2019 at 1:00 pm

      5 stars
      Not only am I totally drooling over these ribs, but you break the instructions down in such easy to understand directions. Yum!

      Reply
      • Beth Lee

        July 14, 2019 at 6:59 am

        Thank Sandi! These ribs never disappoint!

        Reply
    5. Terry Brewster

      September 15, 2013 at 5:19 pm

      Rub sounds supergood. I will try it next time. I have a large smoker and will try that rub..and marinade before smoking. Thanks Beth!

      Terry

      (Wendy suggested I read your blog…great stuff!!)

      Reply
      • Beth Lee

        September 17, 2013 at 2:28 pm

        You’re welcome Terry! Wow – a name from the past. Let me know how you like the rub – I bet it will really accentuate the flavors if you prepare the ribs in a large smoker. Glad to have you as a reader and to be in touch!

        Reply
    6. jesse

      June 16, 2013 at 10:22 pm

      I made these for fathers day and they were the best ribs I’ve ever made. My two moms even ate them and they’re not rib fans. The only difference was I use a charcoal Weber grill so they were probably even more smoky than normal. The for the recipe and I will be using this recipe for now on. Big hit.

      Reply
      • Beth Lee

        July 20, 2013 at 3:54 pm

        Very tardy in replying to your lovely comment Jesse! Thanks so much for sharing your success and especially hearing that your two moms were happy – a double bonus for me! I bet the Weber made them taste even better. I just started marinating 4 racks in bourbon and can already anticipate the yummy dinner tomorrow.

        Come back and share some more of your successes in the kitchen or on the bbq with me when you have a minute!

        Reply
    7. Jigsaw

      November 14, 2011 at 6:18 pm

      OMFG!!! THOSE RIBS LOOK SOOOOO DAMN GOOD……I USE TO BE A STUDYING MUSLIM BUT MY PORK-ADDICTION IS WAAY TOO STRONG TO BE IGNORED & I HONESTLY LOVE ME SOME PORK….tell your niece welcome back….i need a companion to share my addiction with : )

      Reply
    8. Pam (@PinkMama68)

      September 21, 2011 at 3:24 pm

      OMG…those look so yummy! I’m sending to my hubby- he is the rib cooker but just hasn’t got it down quite yet. Always burnt!

      Reply
    9. sanyaliving

      September 10, 2011 at 3:41 am

      I love ribs and these look amazing!
      My mouth is watering!!

      Reply
    10. Karen

      September 3, 2011 at 10:40 am

      What a good recipe and very complete directions.

      Reply
    11. amanda burdge

      September 3, 2011 at 8:19 am

      Well I am a veggie and dont eat meat, however my husband would LOVE this. Not to mention using real jack homemade BBQ sauce. We live about an hour from the JD manufacturing plant in lynchburg TN so any excuse to buy the stuff gets him excited!

      Reply
    12. Rebecca Corman

      September 2, 2011 at 5:03 pm

      Thanks for the shout out 🙂

      Reply
    13. christina

      September 2, 2011 at 7:02 am

      just the recipe i was looking for! Going to make some on my grill this Labor day, but wanted a combination of oven and grill, since I don’t have a low-heat smoker. Perfect, thanks!

      Reply
      • omgyummy

        September 2, 2011 at 12:17 pm

        Oh please let me know how they turn out! and have a great long weekend!

        Reply
    14. frugalfeeding

      September 2, 2011 at 1:50 am

      Wow, these look insanely good. My mouth is watering…

      Reply
      • omgyummy

        September 2, 2011 at 12:19 pm

        Glad to her they look as good as they tasted – they really are yummy.

        Reply
    15. Sandy Corman

      September 1, 2011 at 6:05 pm

      OMG Beth, You have whet my appetite for those delicious ribs again. MMMMM! If you have any leftover can you send them over?

      Reply
      • omgyummy

        September 2, 2011 at 12:18 pm

        Sorry all gone 🙂 Will make again soon!

        Reply
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    Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes…

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