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Black Pepper Baby Back Ribs

These dry-rubbed pork ribs have the best of both worlds—low and slow braising in the oven for fork-tender meat followed by a sear on the grill for smokiness.

Serves 8
Ready in 130 mins
Prep time 5 mins
Cooking time 125 mins
796 calories per serving


> 1/4 cup brown sugar
> 1 1/2 tbsp kosher salt
> 2 tbsp coarsely ground black pepper
> 1 tbsp garlic powder
> 1 tbsp onion powder
> 1 tbsp smoked paprika
> 1 tbsp ground cumin
> 2 (about 3 1/2 - 4 lbs) racks baby back ribs
> 1 cup water


In a medium bowl, combine the brown sugar, salt, pepper, garlic powder, onion powder, paprika, and cumin. Rub all over the ribs. Wrap in plastic and refrigerate 6 hours or up to overnight.
Preheat oven to 325°F. In a large roasting pan, arrange ribs side by side, meaty-sides up and overlapping slightly. Add the water to bottom of pan. Cover with foil and bake 2 hours, until ribs are tender but not falling apart.
Preheat grill to medium-high. Grill 5–6 min., until seared on both sides.

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