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Fall off the bone (almost) tender BABY BACK RIBS, with a bbq sauce
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Baby Back Ribs

The best ever, smokey, tasty, Baby Back Ribs, juicy, tender, and oh so delicious. Smoked on a pellet smoker, but with oven instructions as well.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Ribs
Cuisine: BBQ
Keyword: baby back ribs, baby back ribs recipe
Servings: 4 people
Calories: 802kcal
Author: Rachael


  • 2 racks Baby Back Pork Ribs Hickory pellets for smoking/pellet grill

Mustard Mixture

  • 1/3 cup Dijon Mustard
  • 1/3 cup Spicy Brown Mustard
  • 1 tsp garlic powder


  • 2 tablespoon brown sugar
  • 1 Tbs black pepper
  • 1 Tbs chipotle
  • 1 Tbs cumin
  • 1 Tbs granulated garlic
  • 1 Tbs granulated onion
  • 2 Tbs kosher salt
  • 1 tsp cayenne pepper
  • 1 tsp coriander


  • 1/2 cup Apple Juice
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 Tbs butter


  • 1 cup BBQ sauce of choice


Smoker Instructions

  • Turn smoker on to smoke setting (180 degrees), and leave lid open 4-5 minutes until you see the smoke.
  • Meanwhile, mix your rib rub together if making your own, or grab a pre-mixed rub, and set aside.
  • If still in tact, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a knife underneath it, and then use your hands to tear the membrane off.
  • In a small bowl combine mustards and garlic powder.
  • Brush the mustard mixture all over your ribs
  • Season ribs with rub mixture. Be generous.
  • Place your mustard and rub slathered ribs, meat-side up, on your smoker, and close the lid. Smoke for 2 1/2- 3 hours, depending on how large your ribs are.
  • Just before your 3 hours is up, mix together the honey, brown sugar, and apple juice, and set aside.
  • Transfer the ribs to a baking sheet and leave the grill on, turn the temperature up to 225 degrees.
  • Place ribs on a large sheet of foil. Dot with butter.
  • Pour the honey, apple juice mixture over the top, and be sure to fold the edges of the foil up so it doesn't leak out.
  • Lay another piece of foil on top and tightly seal the edges together. Repeat with the remaining rack of ribs.
  • Return the foiled ribs to the grill and cook at 225 for an additional 2 hours.
  • After two hours Is up, remove the foil, and brush your ribs generously with BBQ sauce. Return to the grill for 20-30 minutes, until sauce is a little caramelized, and sticky.
  • Remove ribs from smoker, and turn it off, let the ribs rest for 15 minutes before serving.
  • Serve with additional BBQ sauce if desired.

Oven Instructions:

  • Line a baking sheet with aluminum foil and place a cooling rack over the foil.
  • If still in tact, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a knife underneath it, and then use your hands to tear the membrane off.
  • Mix together your mustards and garlic powder, and brush all over the ribs.
  • Mix together your rub, or use an existing rub mixture, and generously season the ribs. (This can be done up to 24 hours ahead and refrigerated for a deeper flavor)
  • Lay the ribs on top of the cooling rack in your baking sheet, in a single layer.
  • Make sure the meaty side of the ribs is facing up.
  • Broil the ribs for 5 minutes, or until the rub and mustard mixture is bubbling and the ribs are browned evenly.
  • Turn oven on to 300 degrees. Move oven rack to the middle position.
  • Roast ribs in oven for 1 hour (longer if using spare ribs instead of baby back).
  • Halfway through cooking, mix apple juice, brown sugar, and honey glaze together, and pour over top of the ribs. Also dot ribs with butter.
  • Cover the ribs with aluminum foil to protect them from drying out, and return to the oven for an 45 minutes.
  • Remove ribs from oven, and brush with BBQ sauce, and recover with foil, hen return to the oven for 15-20 minutes to finish cooking.
  • The ribs are done when a knife slides easily into the thickest part of the rib meat. At this point, remove from oven.
  • Let them rest covered for 15 minutes after removing them from oven.
  • Cut, serve, and enjoy with extra bbq sauce if desired.


Calories: 802kcal | Carbohydrates: 110g | Protein: 31g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 4863mg | Potassium: 769mg | Fiber: 4g | Sugar: 96g | Vitamin A: 515IU | Vitamin C: 3.1mg | Calcium: 149mg | Iron: 3.9mg