BBQ Dry Rubbed Baby Back Ribs

These delicious BBQ Baby Back Ribs are something you’ll want to make again and again, especially once you realize how easy they are to make. Whether you cook them in your oven or pressure cooker, they are fall apart tender and finger-licking good!

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BBQ Dry Rubbed Baby Back Ribs - Oven Version

  • Prep Time: 10 m
  • Cook Time: 3 h 10 m
  • Total Time: 3 h 20 m
  • Servings:
    6

Ingredients

  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 4 pounds baby back ribs (about 2 racks)
  • ½ onion chopped

  • BBQ Sauce:
  • 1 cup tomato ketchup
  • 2 tablespoons molasses
  • 1 tablespoon cider vinegar
  • 1 tablespoon tomato paste
  • ½ teaspoon soy sauce

Instructions

  1. Preheat the oven to 300°F.
  2. Combine the first 6 ingredients to make the dry rub spice blend, and rub the spice blend all over the baby back ribs. Place two large sheets of heavy-duty aluminum foil (or double up sheets of regular foil) on the counter. Divide the onions between the two rectangles of foil and lay the ribs on top of the onions. Tightly close the foil around the ribs so that they are steam-tight.
  3. Place the two foil packets on a sheet pan and bake in the oven for 2½ hours for fork tender ribs or 3 hours for falling off the bone tender ribs.
  4. While the ribs are cooking, start the BBQ sauce. Combine the ketchup, molasses, cider vinegar, tomato paste and soy sauce in a small saucepan and simmer.
  5. When the ribs are finished cooking, remove them from the oven and let them sit for 5 minutes. Carefully open the foil packets and transfer the ribs back to the sheet tray. Pour the cooking juices from the foil packet into the saucepan with the BBQ sauce. Bring the sauce to a boil, lower the heat and simmer for 5 to 10 minutes until thickened.
  6. Pre-heat the broiler. Brush both sides of the ribs with the thickened BBQ sauce and broil the ribs for 5 to 10 minutes, until the sauce is bubbling on the ribs.
  7. Cut the ribs unto 3-rib sections and brush with more BBQ sauce before serving.

BBQ Dry Rubbed Baby Back Ribs - Pressure Cooker Version

  • Prep Time: 10 m
  • Cook Time: 30 m
  • Natural Release: 15 m
  • Total Time: 40 m
  • Servings:
    6

Ingredients

  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 4 pounds baby back ribs (about 2 racks)
  • ½ onion, chopped
  • 1 cup beef stock

  • BBQ Sauce:
  • 1 cup tomato ketchup
  • 2 tablespoons molasses
  • 1 tablespoon cider vinegar
  • 1 tablespoon tomato paste
  • ½ teaspoon soy sauce

Instructions

  1. Combine the first 6 ingredients to make the dry rub spice blend, and rub the spice blend all over the rib sections.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the oil to the cooker and brown the ribs in batches. (Alternately, you can do this in a pan on the stovetop.) Remove the ribs and set aside. Add the onion and bay leaf to the cooker and sauté until the onion starts to soften slightly – about 5 minutes. Pour in the beef stock and place a rack in the bottom of the cooker. Place the browned ribs on the rack, and lock the lid in place. It’s ok to pile the ribs on top of each other in an uneven manner, or to place the ribs in standing up vertically.
  4. Pressure cook on HIGH for 30 minutes.
  5. While the ribs are cooking, combine the ketchup, molasses, cider vinegar, tomato paste and soy sauce in a small bowl.
  6. Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs and let them rest on a side plate. While the ribs are resting, pour the ketchup mixture into the cooker with the cooking liquid and return the cooker to the BROWN setting. Simmer the sauce ingredients for about 5 to 10 minutes to thicken.
  7. Brush ribs with BBQ sauce to coat both sides and serve.
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