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Flavorful Grilled Baby Back Ribs Recipe with Best Homemade Kansas City BBQ Sauce

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Tender, juicy baby back ribs grilled to perfection and coated in a sticky, tangy homemade Kansas City BBQ sauce. This recipe is quick, easy, and perfect for summer gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900 to 1100 grams)
  • Kosher salt (for seasoning)
  • Freshly ground black pepper
  • Smoked paprika (adds smoky depth)
  • Garlic powder (for a savory kick)
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a butter knife under the membrane and peeling it off carefully. Pat the ribs dry with paper towels.
  2. Mix kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl. Rub this seasoning mix evenly over both sides of the ribs.
  3. Preheat your oven to 275°F (135°C). Place ribs on a baking sheet, bone side down, and cover tightly with foil. Bake until the ribs are tender but not falling apart—about 1 hour 15 minutes.
  4. While ribs bake, combine ketchup, molasses, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper in a medium saucepan. Simmer over medium heat, stirring occasionally, until thickened—about 12 to 15 minutes. Taste and adjust seasoning as needed.
  5. Prepare your grill for indirect heat at medium (around 300°F / 150°C). If using charcoal, pile coals to one side; if gas, turn one burner off for indirect cooking.
  6. Remove ribs from the oven and tent loosely with foil to rest for 5 minutes. Then, place ribs on the grill over indirect heat, bone side down. Brush generously with homemade BBQ sauce. Grill for 20-30 minutes, flipping halfway, and brushing with more sauce to build a sticky glaze. Watch for flare-ups and move ribs as needed to avoid charring.
  7. Once ribs have a beautiful caramelized crust and internal temperature reaches about 190°F (88°C), remove from grill. Let rest for 5 minutes before slicing between the bones. Serve with extra BBQ sauce on the side.

Notes

Keep a spray bottle of water handy to tame flare-ups while grilling. Do not rush the par-cook step to ensure tender meat. Stir BBQ sauce frequently to prevent burning. Rest ribs before slicing to keep juices locked in. For gluten-free sauce, swap Worcestershire sauce with tamari or coconut aminos. For low-carb, use erythritol instead of brown sugar.

Nutrition

Keywords: grilled ribs, baby back ribs, Kansas City BBQ sauce, homemade BBQ sauce, summer BBQ, backyard grilling, easy ribs recipe

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