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Flavorful Memphis Dry Rub Baby Back Ribs Recipe Easy Sticky Barbecue Glaze

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Tender baby back ribs coated with a signature Memphis dry rub and finished with a sticky, sweet, and smoky barbecue glaze. Perfect for low and slow cooking that delivers bold, balanced flavors.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper (optional)
  • 2 racks of baby back ribs (about 2–2.5 pounds or 900–1150 grams each)
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

Instructions

  1. Remove the silver skin from the back of the ribs by sliding a sharp knife under the membrane and peeling it off. Pat the ribs dry with paper towels.
  2. In a medium bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, kosher salt, and cayenne pepper. Stir until evenly mixed.
  3. Generously coat both sides of each rack of ribs with the dry rub. Press it in firmly. Let the ribs sit with the rub for at least 30 minutes at room temperature or up to overnight in the fridge, wrapped tightly.
  4. Preheat the oven to 275°F (135°C).
  5. Place the ribs on a foil-lined baking sheet or roasting pan, meaty side up. If available, place ribs on a wire rack to elevate them.
  6. Loosely tent the ribs with aluminum foil to keep moisture in during baking.
  7. Bake for about 2.5 to 3 hours, until the meat is tender and pulling away from the bones.
  8. While ribs bake, whisk together ketchup, molasses, apple cider vinegar, Worcestershire sauce, honey, smoked paprika, garlic powder, and black pepper in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally until thickened.
  9. Remove ribs from oven and discard foil. Brush a generous layer of the sticky barbecue glaze over the ribs.
  10. Return ribs to the oven, uncovered, and bake at 350°F (175°C) for 20-25 minutes to caramelize the glaze.
  11. Let ribs rest for 10 minutes before slicing between the bones. Serve with extra glaze on the side if desired.

Notes

Remove silver skin for better rub penetration and tenderness. Let ribs rest after cooking for juicier meat. If glaze darkens too quickly, cover loosely with foil to prevent burning. Can be cooked on grill using indirect heat at 275°F, then glazed and caramelized over direct heat briefly. Dry rub and glaze can be prepared ahead and stored. Leftovers reheat well wrapped in foil at low temperature.

Nutrition

Keywords: Memphis dry rub, baby back ribs, barbecue glaze, sticky ribs, smoked ribs, easy ribs recipe, low and slow cooking, barbecue ribs

Find it online: https://eliplate.com/flavorful-memphis-dry-rub-baby-back-ribs-recipe-easy-sticky-barbecue-glaze/