Fourth of July BBQ Baby Back Ribs
The Quirky Foodster Team
Ingredients
- Racks baby back pork ribs (about 1.8 kg / 4 lb total) — 2
- For the dry rub:
- Brown sugar — 30 g (2 tbsp)
- Paprika — 15 g (1 tbsp)
- Garlic powder — 10 g (2 tsp)
- Onion powder — 10 g (2 tsp)
- Salt — 10 g (2 tsp)
- Black pepper — 5 g (1 tsp)
- Cayenne pepper — 3 g (1/2 tsp)
- Barbecue sauce, plus extra for serving — 300 ml (1 1/4 cups)
Method
- Remove the thin membrane from the back of each rack of ribs and pat dry.
- Combine the dry rub ingredients and massage generously over both sides of the ribs. Wrap and refrigerate for at least 2 hours, ideally overnight.
- Set up the smoker or grill for indirect heat at 110-120°C (225-250°F).
- Smoke or grill the ribs bone-side down for 2 hours, then wrap tightly in foil and continue cooking for 1 hour until tender.
- Unwrap, brush generously with barbecue sauce, and cook uncovered for a further 15-20 minutes until the sauce is tacky and caramelised.
- Rest for 10 minutes, then slice between the bones and serve with extra barbecue sauce on the side.
Introduction: Cultural Background Barbecued ribs became a centrepiece of American Fourth of July celebrations as backyard grilling culture flourished after World War II, drawing on regional barbecue traditions from the South and Midwest.
Cultural Background: Cultural Background Barbecued ribs became a centrepiece of American Fourth of July celebrations as backyard grilling culture flourished after World War II, drawing on regional barbecue traditions from the South and Midwest. Slow-cooked and glazed with a sweet, tangy sauce, BBQ ribs represent the communal, outdoor cookout spirit central to American Independence Day gatherings.
Tips: Removing the membrane from the back of the ribs allows the rub and smoke to penetrate the meat more effectively. Cook low and slow — the ribs are done when the meat pulls back from the bone and is fork-tender.
Variations: Use a dry rub only, without sauce, for Memphis-style 'dry ribs'. Vegetarian version: apply the same dry rub and glaze technique to thick slices of grilled king oyster mushrooms or seitan ribs.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat covered with foil in a 150°C (300°F) oven for 20-25 minutes until warmed through, brushing with extra sauce if desired.
FAQs:
Q: What does 'fall off the bone' actually mean?
A: It describes ribs cooked until extremely tender; competition barbecue purists often prefer a slight 'tug' where meat pulls cleanly but not mushy from the bone.
Q: Can I make these in the oven if I don't have a smoker or grill?
A: Yes, wrap the seasoned ribs in foil and bake at 150°C (300°F) for about 2.5 hours, then finish under the grill/broiler with sauce for a few minutes to caramelise.
- Racks baby back pork ribs (about 1.8 kg / 4 lb total) — 2
- For the dry rub:
- Brown sugar — 30 g (2 tbsp)
- Paprika — 15 g (1 tbsp)
- Garlic powder — 10 g (2 tsp)
- Onion powder — 10 g (2 tsp)
- Salt — 10 g (2 tsp)
- Black pepper — 5 g (1 tsp)
- Cayenne pepper — 3 g (1/2 tsp)
- Barbecue sauce, plus extra for serving — 300 ml (1 1/4 cups)
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