These ribs are amazing and SO easy. I've made them several times now and am constantly amazed by a couple things, 1. how fast they are to BBQ, and 2. how delicious they are. I based them off a Weber recipe, but I don't bother with the wood chips. And yet, they are still fantastic! Yay! You can use whatever your favorite BBQ sauce is, or I've included a recipe for one you can whip together while the ribs are doing their 1 hour cooking time.
Baby Back Ribs on the BBQ
Based off this recipe by Weber.com Takes ~1 hour 20 minutes start to finish.
Serves 4-6
You can use whatever BBQ sauce you like, or you can whip up your own while the ribs are doing their 1 hour cook on the BBQ. I've put my version of an easy BBQ recipe below.*
Preheat your BBQ to medium heat. I aim to ~400F.
Mix together the following to dry rub on the front and back of the ribs:
1 Tbsp salt
2 tsp paprika
2 tsp garlic powder
1/2 tsp ground thyme
1 tsp ground pepper
Remove the membrane from the back of 2 racks of baby back ribs (~2 lbs). These are great, clear picture of how to remove the membrane.
Rub the front and backs of the ribs generously with the dry rub.
Wrap each rack of ribs in their own foil packet. Then, wrap them again in another foil packet, so they have a good double wrap on them.
Cook the packets on the BBQ directly over the medium heat (with the lid closed) for 1 hour total, turning the rib packets over every 15 minutes so they cook evenly. Remove from heat. Take the ribs out of the foil packets, brush with BBQ sauce and return to the grill for 10 minutes. I like to turn them every 2-3 minutes, basting with extra BBQ sauce for each turn.
Remove from the grill, let rest 5 minutes and ENJOY!!!!
BBQ Sauce Recipe
In a small pot, combine the following over medium heat. Simmer ~25 minutes.
1/4 cup honey
1/2 cup apple cider vinegar
1 cup ketchup
1 Tbsp hot sauce (I use a locally made habanero sauce, which adds a nice kick - adjust depending on how spicy you want your sauce).
1 Tbsp worcestershire sauce
1 Tbsp GF soy sauce (Bragg's works well)
1 Tbsp dark molasses
2 tsp dry mustard
1/3 cup sucanat sugar OR brown sugar
ground pepper, to taste (optional)
Use for any BBQ sauce needs. You can store the extra in a tupperware in the refrigerator for several weeks.
Cooking these wrapped in foil eliminates burning and gives a tender meat, but watch closely once you remove from the foil and add the BBQ sauce - the sugars in the sauce on top of the flame are what can burn quickly.
Baby Back Ribs on the BBQ
Based off this recipe by Weber.com Takes ~1 hour 20 minutes start to finish.
Serves 4-6
You can use whatever BBQ sauce you like, or you can whip up your own while the ribs are doing their 1 hour cook on the BBQ. I've put my version of an easy BBQ recipe below.*
Preheat your BBQ to medium heat. I aim to ~400F.
Mix together the following to dry rub on the front and back of the ribs:
1 Tbsp salt
2 tsp paprika
2 tsp garlic powder
1/2 tsp ground thyme
1 tsp ground pepper
Remove the membrane from the back of 2 racks of baby back ribs (~2 lbs). These are great, clear picture of how to remove the membrane.
Rub the front and backs of the ribs generously with the dry rub.
Wrap each rack of ribs in their own foil packet. Then, wrap them again in another foil packet, so they have a good double wrap on them.
Cook the packets on the BBQ directly over the medium heat (with the lid closed) for 1 hour total, turning the rib packets over every 15 minutes so they cook evenly. Remove from heat. Take the ribs out of the foil packets, brush with BBQ sauce and return to the grill for 10 minutes. I like to turn them every 2-3 minutes, basting with extra BBQ sauce for each turn.
Remove from the grill, let rest 5 minutes and ENJOY!!!!
BBQ Sauce Recipe
In a small pot, combine the following over medium heat. Simmer ~25 minutes.
1/4 cup honey
1/2 cup apple cider vinegar
1 cup ketchup
1 Tbsp hot sauce (I use a locally made habanero sauce, which adds a nice kick - adjust depending on how spicy you want your sauce).
1 Tbsp worcestershire sauce
1 Tbsp GF soy sauce (Bragg's works well)
1 Tbsp dark molasses
2 tsp dry mustard
1/3 cup sucanat sugar OR brown sugar
ground pepper, to taste (optional)
Use for any BBQ sauce needs. You can store the extra in a tupperware in the refrigerator for several weeks.
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