Duke's Baby Back Ribs
The south is the pork barbecue mecca of the world, and BBQ rib recipes, techniques and traditions abound —depending on the region, your ribs could be sweet, tangy or spicy. While everyone has a favorite style, all barbecue enthusiasts can agree that a juicy slab of baby back ribs is the ultimate summertime food. In the spirit of summer, make tender, dry-rub baby back ribs right at home with all the flavor of the smokehouse with Duke’s BBQ Baby Back Ribs recipe. Starting the BBQ ribs in the oven makes them ultra-tender, and finishing them on the grill adds a smoky flavor and delicious crust.
- 1/2 tsp. cumin
- 2 tsp. paprika
- 1 tsp. granulated garlic
- 2 tsp. chili powder
- 2 tsp. salt
- 1 Tbsp. coarsely ground black pepper
- 1/4 cup packed brown sugar
- 1 tsp. dry yellow mustard
- 3/4 cup Duke’s Mayonnaise
- 1 rack (about 31/2 lbs.) baby back ribs
- Preheat oven to 225°F.
- Combine all dry ingredients in a bowl.
- Divide spice mixture in half. Mix one half of the spices with the mayonnaise. Reserve other half for sprinkling on the ribs.
- Place large pieces of foil on a rimmed baking sheet.
- Cut rib rack(s) in half if needed, so that they fit on the baking sheet.
- Set ribs on the foil and baste with the mayonnaise mixture, turning to coat on all sides. Wrap ribs completely with foil and place on the baking sheet. Bake for 3 hours.
- Remove baking sheet from oven, and carefully unwrap the ribs. Sprinkle the remaining half of the seasoning mixture evenly over the ribs turning to coat both sides.
- Place ribs on pre-heated grill. Cook until coating is bubbly and browned.