Easy Grilled Baby Back Ribs

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By Jamie and Bobby Deen

We hope this little tip can help you from making the same mistake we made when we hosted our first BBQ back in high school! Momma got us a few racks of ribs and wanted to talk to us about how to cook them, but we didn’t need any schoolin’ from her…we were guys after all and guys know grilling! Well, they were some of the chewiest ribs we ever ate. Momma laughed later when she asked if we took the membrane off the backside of the ribs first. I guess she got her answer when we both stood there catching flies with our mouths wide open! So, learn from us. The key to a successfully cooked rib is taking the back membrane off. Happy Grilling Y’all!

Easy Grilled Baby Back Ribs

Ingredients:
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon salt
2 racks baby back pork ribs (about 2 pounds each

Instructions:

In a small bowl, stir together all the ingredients except the ribs; set aside.

Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.)

Prepare grill for medium direct heat. Remove the ribs from the plastic bag and wrap each rack separately in a double layer of heavy-duty foil.

Grill, covered, for 25 minutes. Turn packets over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender.

Carefully remove packets from grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes per side or until crisp. Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs.

Servings: 4 to 6
Prep Time:
Cook Time:
Difficulty: Easy

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Reader Comments:

54321

I'll try anything Paula suggests! NEVER LISTEN TO UGLY COMMENTS AND NEVER LET THE MEDIA PUSH YOU AWAY FROM YOUR FANS THAT LOVE YOU!!!!!

By Marlene on July 21, 2013

54321

I find that the brown sugar is simply not enough! Plus, Molasses should also be added to the recipe to aid in the marinade.Just from prior experience with ribs, I find that more brown sugar and added molasses adds to the tastiness of the ribs. I'll do your recipe, but will add more brown sugar, and like I said molasses to the mixture....good recipe though, and I'll give it my best shot!!!

By Dave Cross on July 02, 2013

54321

I just love your show and your family you are very funny and when you husband is on there so is he your boy are funny too you can tell they love you so much.I want to try your ribs but got to do them in the oven how long do i leave them in

By Bonita Oakes on May 20, 2012

54321

I just love your show and micheal too when you I try alot of youe recipes

By Bonita Oakes on May 20, 2012

54321

Can you do this in the oven i dont have a grill i love bbq ribs.I like to try them but got to put them in the oven and how long do i bake them and on what temp

By Bonita Oakes on May 20, 2012

43211

Very good. I smoked my ribs. They were hard to keep lit.

By David on January 26, 2012

54321

Luv ur spunkyness paula an totally luv ur show an recipes!

By rekha on September 04, 2011

These were the best ribs my family has ever eaten.  My teens and husband agree with me.  This recipe is a keeper!

By Carol on September 07, 2010

Ribs are very good. Grandsons loves them, they are pickie eaters. Would love to meet ya Paula. I love your cooking shows

By Carla on August 10, 2010

Paula Deen..she is so funny…and a nice person never met her…...but..she is someone that we need more of….

stay cool Paula…....ur great!!!

By sandy on August 05, 2010

Do you have to use the brown sugar?  We like our ribs slightly spicy….and when do you put on the BBQ sauce?

Also do you ever have them on the grill without the foil?

By Fran Kaminski on August 05, 2010

So that is why my baby back ribs always tasted like rubber:)  I will have to try this recipe.

By Nancy Kraska on August 05, 2010

Hey there hi Im a self made cook and i enjoy cooking love BBQ Ribs let me suggest u try cinnamen with the brown sugar just try it Paula those boys sure took after Momma wow!  Also   Another tip make milk sake chocalate with instant folgers crystal coffe and mix to taste ummmmm also hot coffee with Chaclate mix UMMMMMM. Love ya All

By Marilyn on August 05, 2010

Jst wanted 2 let u no paula ive tried n loved your recipes and my kids have also. In fact so much so that they now have there friends calling me dawna deen n thinking iam related to u. We love u and ur family thank you

By dawn mukder on August 05, 2010

sounds great, can’t wait to try this…..

By maryann on August 05, 2010

The butcher at your local Meat Market or Meat Department at the grocery well usually be happy to remove that membrane for you if you ask politely!

By Janice Stevenson on August 05, 2010

I love you ribs. I also love your show you are my favorite cook on the food network. Your biggest Fan Marie Schulz from Canada, Thornhill xx

By Marie Schulz on August 05, 2010

Do you use a special sauce on the ribs?

By sherry on August 04, 2010

Can these be done in the oven?  If so what temp and how long?  I love anything you Deen’s can come up with…

By Carole on August 03, 2010

I have always pulled the membrain off the back of each rib slab.  I do prefer baby backs though they r the most tender. I can get them to fall off the bone in a few short steps & paulas house seasoning. the seasoning bring out the flavor of the ribs not hides the flavor.  thanks paula for making my rib the hit of bbq season, for that matter all year long.

By Laurie Bellcoff on August 03, 2010

Hi,
Is there always a membrane on the back of every rack of ribs you buy (how can you tell)?  If so do you pull them off each individual rib or can you strip it like deboning a fish all at one time?.

By Colleen on August 03, 2010

OMG they were so fork tender and so moist, thank you for the tip my husband did the same thing people would tell him to pull the membrane off and he was like what ever but he finally tried it after seeing this and he is a true beliver and wont make the same mistake again.

Thank you,

By Mary on August 03, 2010

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am