Four foolproof ways to get melting, sticky ribs – indoors or out.
Baby back ribs are a crowd-pleaser, offering that perfect balance of meaty richness, chew, and sweetness when cooked low and slow. Whether you’re cooking indoors or firing up the coals, these four methods cover every base for reliably succulent results.
1–2 racks baby back ribs (approx. 1.2–1.5kg total)
2 tbsp Dijon or English mustard
3 tbsp BBQ dry rub (see recipe)
100 ml apple juice or cider
4 tbsp BBQ sauce (for glazing)
Remove the silver skin membrane from the bone side of the ribs (use a spoon handle to lift and a bit of kitchen roll to grip).
Rub mustard over both sides of the ribs, then coat with BBQ dry rub.
Let them rest, covered, in the fridge for at least 2 hours (or overnight) to deepen flavour.
Preheat oven to 150°C fan / 170°C conventional.
Place ribs meat-side up on a tray, add apple juice or cider to the tray, and cover tightly with foil.
Roast for 2.5 hours until very tender.
Remove foil, brush with BBQ sauce, and roast uncovered at 200°C fan / 220°C for 10–15 minutes until sticky and caramelised.
Set up for indirect cooking at 120°C. Add a small chunk of fruit wood (apple or cherry) for smoke.
Place ribs bone-side down on the grate and smoke for 2 hours, spraying with apple juice every 45 minutes.
Wrap ribs in foil with a splash of cider and cook for another 1.5 hours at the same temp.
Unwrap, brush with BBQ sauce, and cook unwrapped for 30 minutes, until glazed.
Set up BBQ with coals banked to one side (indirect heat), and a drip tray under the ribs.
Stabilise temp around 130–140°C. Add wood chips to the coals.
Cook ribs bone-side down for 2 hours, spraying occasionally.
Wrap tightly in foil with a splash of apple juice and cook for another 1.5 hours.
Finish unwrapped directly over coals for 10–15 minutes, basting with BBQ sauce.
Ninja Foodi / Pressure Cooker Method:
Cut ribs into halves or thirds to fit the pot. Add 200ml apple juice or cider to the base.
Place ribs on the rack, meat side up.
Cook on High Pressure for 25 minutes, then natural release for 10 minutes.
Transfer to a tray, brush with BBQ sauce, and Air Crisp or grill at 200°C for 10–15 minutes until sticky.
Buttered Corn on the Cob: Sweet and smoky corn brushed with garlic butter.
Tangy Slaw: Cabbage, carrot, and apple tossed in mustardy mayo.
Crispy Roast Potatoes: Cooked in beef dripping for contrast to the ribs’ tenderness.
Macaroni Cheese: Rich, gooey and golden, with a touch of English mustard.
Baked Beans with Bacon: Sweet and smoky beans slow-cooked with smoked lardons and molasses.
Herbs & Spices: Smoked paprika, garlic, black pepper, fennel seed, cayenne.
Grains & Legumes: Cornbread, black beans, wild rice, couscous.
Acids: Pickled chillies, cider vinegar, lime juice.
Sauces: Honey mustard, Carolina vinegar mop sauce, Alabama white BBQ sauce.
Make your own rub: Mix brown sugar, salt, paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne.
Don’t skip the rest: Letting ribs sit for 10 minutes after cooking allows juices to redistribute.
Bone test: When cooked perfectly, the ribs will bend slightly and the meat will crack gently—not fall apart completely.
Layered flavour: Add more rub when glazing to build up a bark-like crust.
Zinfandel – Jammy and spicy, holds up well to the BBQ sauce.
Grenache-based blends – Soft tannins and a hint of smoke to complement the ribs.
Shiraz – Big, bold, and ideal for the grill.
Chenin Blanc – Zesty but rounded, cuts through sweetness.
Viognier – Floral and stone-fruited, stands up to spice.
Oaked Chardonnay – Works surprisingly well with smokiness.
Amber Ale – Malty backbone echoes the BBQ glaze.
American Pale Ale – Hoppy and fresh to balance richness.
Dry English Cider – Crisp and clean, perfect with pork.
Sparkling Apple Juice – Naturally sweet and sharp.
Smoked Tea (Lapsang Souchong) – Brewed and chilled for a smoky iced tea twist.
Homemade Lemonade – With a touch of ginger or mint to wake up the palate.
We’re proud to support FareShare Yorkshire.
