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Tender Baby Back Ribs Recipe Easy Dry Rub and Vinegar Mop Guide

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This tender baby back ribs recipe features an easy dry rub and a tangy vinegar mop that keeps the meat juicy and flavorful, perfect for summer cookouts and cozy dinners.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds / 1.4–1.8 kg), trimmed of silver skin
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon cumin
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce (optional)
  • ½ teaspoon crushed red pepper flakes (optional)
  • Cooking oil or spray (to lightly coat the ribs)

Instructions

  1. Trim the ribs: Using a sharp knife, gently remove the silver skin membrane on the bone side of the ribs. This helps the dry rub penetrate better and results in more tender meat. (About 5 minutes)
  2. Prepare the dry rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, and cumin. Mix well to break up any clumps. (2 minutes)
  3. Apply the rub: Lightly coat the ribs with cooking oil or spray, then generously massage the dry rub all over the ribs on both sides. Don’t be shy — this seasoning forms the flavorful crust. (5 minutes)
  4. Preheat your grill or smoker: Set up for indirect heat at about 275°F (135°C). If using charcoal, bank coals to one side; if gas, turn off one burner. Place a drip pan under the grill grate where ribs will cook. (10-15 minutes)
  5. Make the vinegar mop: In a heatproof bowl, whisk together apple cider vinegar, water, brown sugar, Worcestershire sauce, and red pepper flakes. Heat gently until sugar dissolves, then set aside. (5 minutes)
  6. Cook the ribs: Place ribs bone side down on the cooler side of the grill. Close the lid and let them cook low and slow for about 2 hours. Every 30 minutes, baste the ribs with the vinegar mop to keep them moist and add flavor. Resist the urge to flip too often — patience is key. (2 hours)
  7. Wrap in foil: After 2 hours, wrap the ribs tightly in aluminum foil to lock in moisture. Return to the grill and cook for another 45 minutes to 1 hour. You’ll know they’re ready when the meat pulls back from the bones and feels tender when poked. (45-60 minutes)
  8. Finish over direct heat: Carefully unwrap the ribs and place them over direct heat for 5-10 minutes to develop a slight crust. Brush with extra mop sauce if desired. Watch closely to avoid flare-ups. (5-10 minutes)
  9. Rest and serve: Let ribs rest for 10 minutes before slicing between the bones. This helps juices redistribute and keeps the meat tender. (10 minutes)

Notes

Remove silver skin for tenderness. Use vinegar mop every 30 minutes to keep ribs moist. Wrap ribs in foil to lock in moisture. Finish over direct heat for crust. Oven baking alternative at 275°F for 3 hours with mop every 45 minutes. Store leftovers wrapped in foil in fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: baby back ribs, dry rub, vinegar mop, BBQ ribs, grilled ribs, tender ribs, easy ribs recipe, summer cookout, fall-off-the-bone ribs

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