When you want to make baby back ribs that are full of smoky grilled flavor, slow-cook ribs in the oven then finish them on the grill. This oven-to-grill baby back ribs recipe uses a low and slow baking method that creates steam for keeping the ribs moist and tender while they cook. Then, a quick 15 minutes on the grill is all it takes to add delicious smokiness and beautiful grill marks to these delicious ribs that are slathered in a simple homemade BBQ sauce and BBQ rub recipe. But that's not all, this baby back ribs recipe also shows you how to tell when baby back ribs are done and how to cook baby back ribs in an instant pot. So, turn on your oven and start the grill because you're about to enjoy a summer barbecue recipe that's one of a kind.
How to Tell When Your Baby Back Ribs Are Done
It's essential not to overcook or undercook the meat to score your most succulent results. When the ribs are nearing the end of their cook time, the meat will begin to retract, exposing the rib tips. To test for doneness, you can look for one of these four cues.
- Bone Tip Test: When the ribs are close to being done, the meat will begin to retract, exposing the rib tips.
- U Shape Test: Hold the ribs in the middle with tongs. When they are ready, the rack will sag in a reversed U shape. The meat may crack, too, which is a good sign.
- Rib Twist Test: Grab an exposed bone tip with your tongs and gently twist. If the bone turns easily, the ribs are done.
- Toothpick Test: The meat is tender when a toothpick easily penetrates the meat between the ribs.
Ingredients
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1 3.5 pounds rack pork loin back ribs
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¼ cup yellow mustard
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1 cup BBQ Rub (recipe follows)
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½ cup BBQ Sauce (recipe follows)
BBQ Rub
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1 ½ teaspoons celery seeds
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1 ½ teaspoons cumin seeds
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1 ½ teaspoons yellow mustard seeds
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1 ½ teaspoons coriander seed
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¾ cup turbinado sugar
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¾ cup dark brown sugar
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½ cup paprika
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3 tablespoons fine sea salt or kosher salt
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4 teaspoons onion powder
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1 tablespoon chili powder
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1 ½ teaspoons dried oregano
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1 ½ teaspoons ground black pepper
BBQ Sauce
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2 ½ cups dark brown sugar
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2 ½ cups ketchup
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½ cup yellow mustard
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½ cup cider vinegar
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¼ cup Worcestershire sauce
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Juice of 1 lime
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1 tablespoon salt
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1 ½ teaspoon paprika
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1 ½ teaspoon black pepper
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Pinch cayenne pepper
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Dash liquid smoke
Directions
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Preheat oven to 375°F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
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Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
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Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.
BBQ Rub
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Place celery seeds, cumin seeds, mustard seeds, and coriander seeds in a spice grinder and grind until fine.
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Mix together with remaining ingredients.
BBQ Sauce
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Whisk all ingredients together in a large saucepan and bring to a simmer. Simmer, uncovered, for 10 minutes, stirring occasionally.
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Cool to room temperature. Cover and chill up to 2 weeks.
How to Make Baby Back Ribs in the Instant Pot
Spread ribs with mustard and season with rub as above. Curl rib back inside the 6-quart pot of an electric pressure cooker with the meaty sides toward outside of pot. Sprinkle with any rub that falls off. Add 1 cup water to bottom of pot. (do not pour over ribs). Lock lid in place. Set to cook on high pressure for 40 minutes. Allow pressure to release for 15 minutes. Release any remaining pressure. Remove ribs to a foil-lined shallow baking pan, bone sides down (discard liquid in cooker). Preheat oven to 400°F. Brush some of the sauce over ribs. Bake ribs for 15 minutes, brushing with remaining sauce every 5 minutes.
Nutrition Facts (per serving)
| 530 | Calories |
| 21g | Fat |
| 46g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 530 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 7g | 35% |
| Cholesterol 131mg | 44% |
| Sodium 2337mg | 102% |
| Total Carbohydrate 46g | 17% |
| Total Sugars 39g | |
| Protein 43g | 86% |
| Vitamin C 4.4mg | 5% |
| Calcium 120mg | 9% |
| Iron 4.2mg | 23% |
| Potassium 848mg | 18% |
| Folate, total 9.9mcg | |
| Vitamin B-12 1.1mcg | |
| Vitamin B-6 1.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
