Print

Flavorful Memphis Dry Rub Baby Back Ribs with Smoky Glaze

Memphis Dry Rub Baby Back Ribs - featured image
Print Recipe

A smoky, sweet, and spicy Memphis-style baby back ribs recipe featuring a balanced dry rub and a sticky smoky glaze, perfect for backyard gatherings and easy to make at home.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 pounds / 1.1 kg)
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 tablespoon brown sugar (light or dark)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon dry mustard powder
  • ½ cup barbecue sauce (sweet or spicy)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1 tablespoon honey or maple syrup
  • Optional: pinch of chipotle powder for extra smoky heat

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and pull it off.
  3. In a bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard powder. Stir well to blend evenly.
  4. Pat the ribs dry with paper towels, then generously coat both sides with the dry rub, massaging it into the meat.
  5. Place the ribs on a wire rack set over a foil-lined baking sheet. Cover tightly with aluminum foil.
  6. Bake for 2.5 to 3 hours until the meat is tender enough to pull away from the bone but not falling apart.
  7. While ribs cook, whisk together barbecue sauce, apple cider vinegar, liquid smoke, and honey in a small bowl. Adjust sweetness or smokiness as desired.
  8. Remove foil and brush a generous layer of the smoky glaze on both sides of the ribs.
  9. Place ribs back in the oven or on the grill at 350°F (175°C) for an additional 15-20 minutes, basting once halfway through to caramelize the glaze.
  10. Let the ribs rest for 10 minutes before slicing between the bones to keep juices locked in.

Notes

Remove the membrane for tender ribs. Low and slow cooking at 275°F (135°C) yields the best results. Let ribs rest after cooking to lock in juices. Adjust cayenne and chipotle powder for desired spice level. Use a silicone basting brush for easy glaze application. If glaze darkens too quickly, lower temperature or tent with foil.

Nutrition

Keywords: Memphis ribs, dry rub ribs, baby back ribs, smoky glaze, barbecue ribs, easy ribs recipe, backyard BBQ, smoky ribs, sweet and spicy ribs

Find it online: https://lenatable.com/flavorful-memphis-dry-rub-baby-back-ribs-recipe-easy-smoky-glaze/