Easy Grilled Baby Back Ribs

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Easy Grilled Baby Back Ribs Easy Grilled Baby Back Ribs

Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

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





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 the ribs to coat evenly. Place each rack of ribs in a large resealable 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 the grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes preside or until crisp. Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs.

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Reader Comments:


I have never tried ribs on the grill. My Father loves ribs so on Father's Day I am going to try your ribs. wish me luck

By vicki miller on June 12, 2012


I haven't tried your Baby Backribs yet, but will soon! I love your recipes and have found them easy to understand and delicious to eat!! Thank You! I watch you on the "food channel" and love your show ! I made your Angel Biscuits the other day, and believe me, they were a hit!! great to eat with seedless Rasberry Jam~Oh Yummmm!! Thankyou for making your recipes so accessable, Sincerly Colleen Fowler, your Canadian Friend

By Colleen Fowler on February 17, 2012


By Marlene on February 13, 2011


Everything I have cooked has been great,your recipes are good and gives a new twist to cooking.

By Tiffany Felix on January 01, 2011


Easy and excellent! It was the first time that I had ever tried ribs and my husband loved them; I will absolutely make these again. Thanks Paula!

By Anonymous on June 21, 2010


So easy and oh so good!

By Anonymous on January 21, 2010

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

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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