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Baby Back Ribs with Sweet and Smoky BBQ Sauce inspired by The Ground Round
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Inspired by The Ground Round
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Baby Back Ribs with Sweet and Smoky BBQ Sauce

Main Course Dairy-Free
These tender baby back ribs are slow-cooked until the meat nearly falls off the bone, then finished with a sweet and smoky barbecue sauce. The cooking technique creates a perfect balance of juicy meat and caramelized exterior. Served with classic sides, these ribs deliver authentic barbecue flavor without requiring a smoker or specialized equipment.
Prep Time 20 mins
Cook Time 150 mins
Inactive Time 15 mins
Total Time 185 mins
Servings 4

Ingredients

  • 2 racks Baby back pork ribs (About 2-2.5 lbs each)
  • 1/4 cup Brown sugar
  • 2 tbsp Paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Kosher salt
  • 1 tbsp Black pepper
  • 1/2 tsp Cayenne pepper (Adjust to taste)
  • 1 cup Apple juice
  • 1/4 cup Apple cider vinegar
  • 1 1/2 cups BBQ sauce (Store-bought or homemade)
  • 1/4 cup Honey
  • 1 tsp Liquid smoke (Optional)
  • 3 cups Coleslaw (For serving)
  • 4 cups French fries (For serving)

Tools You'll Need

  • Large baking sheet
  • Aluminum foil
  • Wire cooling rack
  • Small mixing bowls
  • Basting brush
  • Butter knife
  • Paper towels
  • Small saucepan

Chef's Tip

To easily remove the membrane from the back of the ribs, start at one end, slide a butter knife underneath to loosen it, then grab with a paper towel and pull. Removing this tough membrane allows the rub to penetrate and results in more tender ribs.

Instructions

  1. Preheat oven to 300°F. Line a large baking sheet with foil and place a cooling rack on top.
  2. Prepare dry rub by combining brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl.
  3. Remove membrane from bone side of ribs: Slide a butter knife under the membrane, grab with a paper towel, and pull to remove.
  4. Pat ribs dry with paper towels. Rub both sides generously with the spice mixture.
  5. Mix apple juice and apple cider vinegar in a small bowl. Place ribs on the prepared rack, bone side down. Pour the juice mixture into the baking sheet under the rack (not over the ribs).
  6. Cover tightly with foil and bake for 2 hours.
  7. Meanwhile, prepare glaze by mixing BBQ sauce, honey, and liquid smoke (if using) in a small saucepan. Warm over low heat just before ribs are done.
  8. After 2 hours, carefully remove foil (watch for steam). Increase oven temperature to 375°F.
  9. Brush ribs liberally with glaze mixture. Return to oven, uncovered, for 15 minutes.
  10. Brush with another layer of glaze and bake for an additional 15-20 minutes until caramelized.
  11. Remove from oven and let rest for 10-15 minutes before cutting into portions.

Plating

Slice ribs between bones into individual portions. Arrange on a platter with coleslaw and french fries on the side. Drizzle with additional BBQ sauce and garnish with fresh parsley if desired.

Storage & Reheating

Leftover ribs can be refrigerated in an airtight container for up to 3 days. Reheat in a 300°F oven, covered with foil, for 15-20 minutes until warmed through. Alternatively, wrap portions in foil and reheat on a grill over indirect heat for 10-15 minutes.

About This Recipe

These baby back ribs capture the essence of The Ground Round's popular barbecue selection. The slow-cooking method ensures tender meat, while the final glazing creates that authentic sticky, caramelized exterior. The sweet and smoky sauce balances perfectly with the savory spice rub, delivering restaurant-quality ribs without specialized equipment.

How did it turn out?

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