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Smoky BBQ Baby Back Ribs with Fresh Tomato Basil Salad

Smoky BBQ Baby Back Ribs with Fresh Tomato Basil Salad

Tender baby back ribs are slow-baked with a smoky spice rub, brushed with tangy barbecue sauce, and finished over high heat for caramelized edges. A fresh tomato basil salad adds a crisp, juicy contrast to the rich ribs.
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Prep Time 25 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Baby Back Ribs
  • 2 racks, about 4–5 pounds total Baby back ribs
  • 1/4 cup Packed light brown sugar
  • 2 tablespoons Smoked paprika
  • 1 tablespoon Kosher salt
  • 2 teaspoons Freshly ground black pepper
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 1/2 cups Barbecue sauce
  • 2 tablespoons Apple cider vinegar
  • 1 teaspoon, optional Liquid smoke
  • 1/2 cup Apple juice or water
Fresh Tomato Basil Salad
  • 2 pounds, cut into wedges or large chunks Ripe tomatoes
  • 1/2 cup loosely packed, torn Fresh basil leaves
  • 1/4 small onion, thinly sliced, about 1/3 cup Small red onion
  • 3 tablespoons Extra-virgin olive oil
  • 1 1/2 tablespoons Balsamic vinegar or red-wine vinegar
  • 1 finely grated or minced Small garlic clove
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Remove the thin membrane from the bone side of each rack and pat the ribs dry. Mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder, and cumin, then coat both sides of the ribs.
  2. Cover the seasoned ribs and refrigerate for at least 30 minutes or overnight. Heat the oven to 275°F (135°C) when ready to cook.
  3. Place the ribs meat-side up on a foil-lined baking sheet or in a roasting pan. Add the apple juice or water, cover the pan tightly with foil, and bake for 2 1/2–3 hours.
  4. Check for tenderness when the meat has pulled back from the bones and the racks bend easily when lifted. The ribs should be tender but not falling completely apart.
  5. Stir together the barbecue sauce, apple cider vinegar, and liquid smoke if using. Brush the cooked ribs generously with the sauce.
  6. Finish the ribs on a medium-hot grill for 5–8 minutes per side, or under a broiler for 2–4 minutes. Watch closely because the sauce contains sugar and can burn.
  7. Combine the tomatoes, basil, and red onion in a serving bowl. Whisk the olive oil, vinegar, garlic, salt, and pepper, then pour the dressing over the tomatoes and toss gently.
  8. Let the salad stand for 10–15 minutes so the flavors mingle. Rest the ribs for 10 minutes, cut between the bones, and serve with extra barbecue sauce and the salad.

Notes

Remove the membrane for more tender, well-seasoned ribs. Liquid smoke is optional and should be used sparingly. Judge doneness by tenderness, visible pullback from the bones, and a toothpick sliding between the bones with little resistance. Avoid refrigerating the tomato salad for long periods because chilled tomatoes lose flavor and texture.