Ultimate BBQ Baby Back Ribs Recipe with Pan Sauce

Ingredients

  • Dry Rub:

    • 1/4 cup brown sugar

    • 2 Tbsp chili powder

    • 1 Tbsp smoked paprika

    • 1 tsp dried oregano

    • 1/2 tsp cayenne pepper

    • 1/2 tsp garlic powder

    • 1/2 tsp onion powder

    • 1 Tbsp kosher salt

    • 1 tsp freshly ground black pepper

  • Ribs:

    • 2 racks baby back ribs

  • Cooking Liquid:

    • 1 cup low-sodium chicken broth

    • 2 Tbsp apple cider vinegar

  • Finishing Sauce:

    • 1 cup of your favorite barbecue sauce

    • 1 Tbsp honey or brown sugar (optional, for extra stickiness)

Instructions

  1. Prepare the Dry Rub: In a small bowl, combine the brown sugar, chili powder, smoked paprika, oregano, cayenne, garlic powder, onion powder, salt, and black pepper. Mix well.

  2. Season the Ribs: Remove the thin membrane from the back of the ribs if it hasn’t been removed already. Rub the dry spice mixture generously on both sides of the ribs, pressing it into the meat. Cover and refrigerate for at least 1 hour, preferably overnight.

  3. Bake the Ribs Low and Slow:

    1. Preheat the oven to 250°F.

    2. Place the seasoned ribs in a roasting pan or on a baking sheet. Pour the chicken broth and apple cider vinegar into the pan and cover tightly with foil.

    3. Bake the ribs in the oven for 2.5 to 3 hours, until tender but not falling apart.

  4. Make the Pan Reduction:

    1. After baking, remove the ribs from the roasting pan and place them on a platter.

    2. Pour the cooking liquid from the pan into a small saucepan and bring it to a boil.

    3. Lower the heat to a simmer and cook until the liquid is reduced by half. This reduction will intensify the flavors.

    4. Once reduced, add the barbecue sauce to the pan and stir well. Add honey or brown sugar if desired for extra stickiness. Simmer gently for a few minutes until the flavors meld, then remove from heat.

  5. Finish on the Grill:

    1. Preheat an outdoor grill to medium-high heat.

    2. Carefully transfer the ribs from the platter to the grill. 

    3. Brush one side of the ribs with the enriched barbecue sauce and grill for about 5 minutes until the sauce starts to caramelize and form a crust.

    4. Flip the ribs, brush the other side with more sauce, and grill for another 5 minutes, watching closely to avoid burning. 

    5. Brush on additional sauce as desired.

  6. Serve: Remove the ribs from the grill, cut between the bones, and serve hot with extra sauce on the side.

Additional Tips

  • Pan Reduction: Reducing the pan juices concentrates their flavors, adding a savory, slightly tangy layer to the barbecue sauce that complements the ribs beautifully.

  • Sticky Finish: Adding honey or brown sugar to the sauce gives it a sticky texture, helping it caramelize on the grill for that perfect, slightly charred crust.

This version of the recipe includes all the elements to make an unforgettable plate of ribs—deeply flavorful, tender, and with a beautifully caramelized sauce. Enjoy!