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Flavorful Brown Sugar Memphis Dry Rub Baby Back Ribs Recipe Easy Perfect BBQ

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This recipe delivers tender, fall-off-the-bone baby back ribs with a perfect balance of sweet and smoky flavors from a brown sugar Memphis dry rub. Easy to prepare and ideal for oven or grill cooking.

Ingredients

Scale
  • 2 racks baby back ribs (3–4 pounds / 1.5–1.8 kg), fresh or thawed
  • 1/2 cup brown sugar (100 grams), packed
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt (e.g., Diamond Crystal)
  • 1 teaspoon mustard powder (optional)

Instructions

  1. Preheat your oven to 275°F (135°C) or prepare your grill for indirect heat at the same temperature.
  2. Remove the silver skin membrane from the back of the ribs by sliding a butter knife underneath and peeling it off. Pat ribs dry with paper towels.
  3. In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, salt, and mustard powder. Stir until well blended.
  4. Generously coat both sides of the ribs with the dry rub, massaging it into the meat.
  5. Wrap the rubbed ribs in plastic wrap and refrigerate for at least 1 hour or overnight. If short on time, let rest 20 minutes at room temperature.
  6. Place ribs meat-side up on a foil-lined baking sheet or directly on the grill rack away from direct flames.
  7. Cook for about 2.5 to 3 hours until the meat is tender and pulls back from the bones slightly. Internal temperature should reach about 190°F (88°C).
  8. Wrap ribs tightly in foil for the last hour of cooking. Optionally add a splash of apple juice or cider vinegar inside the foil to steam gently.
  9. Unwrap ribs and place under the oven broiler or over direct grill heat for 5-7 minutes to caramelize the sugar and develop a sticky crust. Watch closely to avoid burning.
  10. Let ribs rest for 10 minutes before serving to redistribute juices.

Notes

Remove the membrane for tender ribs. Wrap ribs in foil during cooking to keep moist (Texas crutch). Finish under broiler or direct grill heat to caramelize sugar without burning. Let ribs rest after cooking for juicy results. Dry rub can be made ahead and stored up to 3 months. Optional: add apple juice or cider vinegar inside foil wrap for moisture. For a spicy twist, increase cayenne and add chipotle powder. For sweet and tangy, brush with vinegar-based BBQ sauce in last 30 minutes.

Nutrition

Keywords: baby back ribs, Memphis dry rub, brown sugar ribs, BBQ ribs, easy ribs recipe, smoky ribs, sweet and spicy ribs

Find it online: https://magnetmeal.com/flavorful-brown-sugar-memphis-dry-rub-baby-back-ribs-recipe-easy-perfect-bbq/