Baby Back Ribs

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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 2
Calories: 779kcal

Ingredients

Spice Rub

  • 2 TBSP Brown sugar
  • 1 TBSP Paprika
  • 1/4 TBSP Black pepper
  • 1 TBSP Kosher salt
  • 1/2 TBSP Chili powder
  • 1/2 TBSP Garlic powder
  • 1/2 TBSP Onion powder
  • 1/4 tsp Cayenne pepper

Ribs

  • 1 rack Pork baby back ribs

BBQ Sauce

  • 1/2 cup Ketchup
  • 1/4 cup Brown sugar packed
  • 1/4 cup Water
  • 2 TBSP Apple cider vinegar
  • 1 TBSP Worcestershire sauce
  • 1 TBSP Molasses
  • 1 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground mustard
  • 1/4 tsp Paprika

Mac and Cheese

  • 2.5 oz Cavatappi pasta
  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 3/4 cup Milk
  • 1/4 cup Heavy cream
  • 1/2 cup Sharp cheddar shredded

Seasoning

  • Salt
  • Black pepper

Coleslaw

  • 2 TBSP Sour cream
  • 2 TBSP Mayonnaise
  • 1/2 tsp Granulated sugar
  • 1/4 tsp Garlic powder
  • 1/2 TBSP Apple cider vinegar
  • 1.5 cups Shredded cabbage mix

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 6 slices Lemon
US Customary - Metric

Instructions

  • Preheat a grill on medium heat or an oven to 375°F (190°C).
  • Prep the ingredients per the instructions above.
  • Combine all the rub ingredients together in a bowl and mix.
  • Place ribs meat side down onto a cutting board. Sprinkle half of the rub all over. Flip over and sprinkle the rest of the rub over the meat side of the ribs. Thoroughly massage the seasoning into the meat on both sides so everything is covered.
  • Lay out two pieces of foil long enough to wrap the ribs. Have them overlap a bit. Lay out one equally long piece of parchment paper on top in the middle of the foil. Place seasoned ribs onto the parchment paper and wrap tight with the parchment paper and foil. Wrap with another layer of two foil pieces.
  • Place the ribs onto the grill or in the oven on a baking sheet. After 30 minutes, flip and cook for 30 minutes more. While cooking, prepare the sides.
  • Make BBQ sauce: Combine all ingredients in a saucepan on medium heat and bring to a low simmer. Remove from heat and cover to keep warm until ready to serve.
  • Cook the pasta: Fill a saucepan with water. Bring to a boil and cook the noodles according to package instructions.
  • Make cheese sauce: In a saucepan on medium heat, melt the butter. Add in the flour and whisk together. Once combined, gradually whisk in the milk and heavy cream. Whisk regularly, and when it starts to simmer, it will thicken up. Once thickened, remove from heat and add the cheese. Whisk to combine and season with salt to taste.
  • Make the coleslaw: Whisk together all ingredients (wait to add the cabbage) in a bowl until combined, and season with salt and pepper. Add in the cabbage mix and combine.
  • Finish the ribs: Unwrap the ribs and lightly brush with BBQ sauce on both sides. Place the ribs on the grill or broil in the oven on high for 2 to 3 minutes on each side until there is some caramelization. Remove from the oven and lather with bbq sauce or serve it on the side.
  • Finish mac and cheese: Incorporate the pasta with the sauce. Keep on low heat until serving.
  • Mix the sparkling water and lemon. Serve over ice if desired.
  • Serve: Place ribs on a cutting board and slice in between the bones. Transfer to a plate and enjoy with mac & cheese, bbq sauce, coleslaw, and sparkling water.
  • **serving size is about 1/4 to 1/3 of a rack per portion depending on the size/weight. Save or freeze any leftovers.

Nutrition

Calories: 779kcal | Carbohydrates: 66g | Protein: 40g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 689mg | Potassium: 1264mg | Fiber: 8g | Sugar: 35g | Vitamin A: 6909IU | Vitamin C: 8mg | Calcium: 323mg | Iron: 6mg

Baby Back Ribs

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 779 kcal

Ingredients
 
 

Spice Rub

  • 2 TBSP Brown sugar
  • 1 TBSP Paprika
  • 1/4 TBSP Black pepper
  • 1 TBSP Kosher salt
  • 1/2 TBSP Chili powder
  • 1/2 TBSP Garlic powder
  • 1/2 TBSP Onion powder
  • 1/4 tsp Cayenne pepper

Ribs

  • 1 rack Pork baby back ribs

BBQ Sauce

  • 1/2 cup Ketchup
  • 1/4 cup Brown sugar packed
  • 1/4 cup Water
  • 2 TBSP Apple cider vinegar
  • 1 TBSP Worcestershire sauce
  • 1 TBSP Molasses
  • 1 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground mustard
  • 1/4 tsp Paprika

Mac and Cheese

  • 2.5 oz Cavatappi pasta
  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 3/4 cup Milk
  • 1/4 cup Heavy cream
  • 1/2 cup Sharp cheddar shredded

Seasoning

  • Salt
  • Black pepper

Coleslaw

  • 2 TBSP Sour cream
  • 2 TBSP Mayonnaise
  • 1/2 tsp Granulated sugar
  • 1/4 tsp Garlic powder
  • 1/2 TBSP Apple cider vinegar
  • 1.5 cups Shredded cabbage mix

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 6 slices Lemon

Instructions
 

  • Preheat a grill on medium heat or an oven to 375°F (190°C).
  • Prep the ingredients per the instructions above.
  • Combine all the rub ingredients together in a bowl and mix.
  • Place ribs meat side down onto a cutting board. Sprinkle half of the rub all over. Flip over and sprinkle the rest of the rub over the meat side of the ribs. Thoroughly massage the seasoning into the meat on both sides so everything is covered.
  • Lay out two pieces of foil long enough to wrap the ribs. Have them overlap a bit. Lay out one equally long piece of parchment paper on top in the middle of the foil. Place seasoned ribs onto the parchment paper and wrap tight with the parchment paper and foil. Wrap with another layer of two foil pieces.
  • Place the ribs onto the grill or in the oven on a baking sheet. After 30 minutes, flip and cook for 30 minutes more. While cooking, prepare the sides.
  • Make BBQ sauce: Combine all ingredients in a saucepan on medium heat and bring to a low simmer. Remove from heat and cover to keep warm until ready to serve.
  • Cook the pasta: Fill a saucepan with water. Bring to a boil and cook the noodles according to package instructions.
  • Make cheese sauce: In a saucepan on medium heat, melt the butter. Add in the flour and whisk together. Once combined, gradually whisk in the milk and heavy cream. Whisk regularly, and when it starts to simmer, it will thicken up. Once thickened, remove from heat and add the cheese. Whisk to combine and season with salt to taste.
  • Make the coleslaw: Whisk together all ingredients (wait to add the cabbage) in a bowl until combined, and season with salt and pepper. Add in the cabbage mix and combine.
  • Finish the ribs: Unwrap the ribs and lightly brush with BBQ sauce on both sides. Place the ribs on the grill or broil in the oven on high for 2 to 3 minutes on each side until there is some caramelization. Remove from the oven and lather with bbq sauce or serve it on the side.
  • Finish mac and cheese: Incorporate the pasta with the sauce. Keep on low heat until serving.
  • Mix the sparkling water and lemon. Serve over ice if desired.
  • Serve: Place ribs on a cutting board and slice in between the bones. Transfer to a plate and enjoy with mac & cheese, bbq sauce, coleslaw, and sparkling water.
  • **serving size is about 1/4 to 1/3 of a rack per portion depending on the size/weight. Save or freeze any leftovers.

Nutrition

Calories: 779kcalCarbohydrates: 66gProtein: 40gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 132mgSodium: 689mgPotassium: 1264mgFiber: 8gSugar: 35gVitamin A: 6909IUVitamin C: 8mgCalcium: 323mgIron: 6mg
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