Joe’s Labor of Love Baby Back Ribs

A beautifully glazed rack of baby back ribs coated in a rich, shiny barbecue sauce displayed on a white, ornate serving platter. The ribs are perfectly cooked, showcasing a deep mahogany color with caramelized edges. In the background, trays of roasted broccoli and baked casserole complete the hearty meal, giving a warm and inviting presentation.

If you love fall-off-the-bone baby back ribs, this slow-grilled, flavor-packed recipe is worth the effort. The homemade dry rub, tangy basting sauce, and rich, sweet glaze create tender, juicy ribs with a perfect balance of smoky, savory, and sweet flavors. Cooking them low and slow on the grill ensures a delicious caramelized crust while keeping the meat incredibly tender. These ribs are ideal for BBQs, summer cookouts, or a weekend grilling session.

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Serving Size: 4
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Ingredients

  • 2-2 pound slabs baby back pork ribs
  • 3 Tbl Dry Spices (see below)
  • 3 Tbl paprika
  • 2 tsp seasoned salt
  • 2 tsp garlic powder
  • 2 tsp ground black pepper
  • 1/4 cup firmly packed brown sugar
  • 1 1/2 Tbl Dry Spices
  • 2 cups red wine vinegar
  • 2 cups water
  • 1 cup Basting Sauce (see below)
  • 1 cup Sweet Sauce (see below)
  • 1 tsp dry mustard
  • 1 tsp ground oregano
  • 1 tsp ground red pepper
  • 1/2 tsp chili powder
  • 1/4 cup Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 small bay leaf
  • Dry Spices:
  • Basting Sauce:
  • Sweet Sauce:
  • 1 cup ketchup
  • 1 cup red wine vinegar
  • 1 (8 oz) can canned tomato sauce
  • 1/2 cup honey mustard
  • 1/2 cup Worcestershire sauce
  • 1/4 cup butter or margarine
  • 2 Tbl brown sugar
  • 2 Tbl hot sauce
  • 1 Tbl seasoned salt
  • 1 Tbl paprika
  • 1 Tbl lemon juice
  • 1 1/2 tsp garlic powder
  • 1/8 tsp chili powder
  • 1/8 tsp ground red pepper
  • 1/8 tsp ground black pepper

Instructions

  1. COMBINE all Dry Spices ingredients in a small bowl.
  2. STIR together all Basting Sauce ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.)
  3. BRING all Sweet Sauce ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
  4. PLACE ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
  5. PREPARE a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
  6. GRILL ribs, covered with grill lid, over medium heat (300 degrees to 350 degrees) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes

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