Cider and Chipotle-Glazed Baby Back Ribs with Homemade BBQ Sauce
Tender baby back ribs get a sweet-heat treatment with chipotle chile powder and apple cider in both the glaze and barbecue sauce. The low and slow oven method ensures fall-off-the-bone texture, while a final grill finish adds smoky char. Perfect for weekend gatherings or game day entertaining, these ribs balance sweet apple notes with smoky spice for a crowd-pleasing main that stands apart from traditional barbecue with its unique cider profile.
Ingredients
- 1 tablespoon chipotle chile powderregular chili powder1:1spice
reduces smokiness
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 4 pounds baby back ribs, membrane removed
- 1 cup apple cider, divided
- ¼ cup honey
- 4 tablespoons brown sugar, divided
- ¾ cups ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses
Instructions
- 1
Preheat the oven to 250 F
- 2
Mix together the chile powder, brown sugar, salt, garlic powder, onion powder, and smoked paprika to make seasoning mix
- 3
Arrange ribs on a foil-lined baking sheet
- 4
Rub 4 tablespoons of spice mix onto meat
- 5
Bake uncovered for 2 hours
- 6
Whisk together 1/2 cup apple cider, honey, 2 tablespoons brown sugar, and 1 tablespoon seasoning mix
- 7
Brush the glaze over the ribs
- 8
Tightly wrap the ribs with foil, then return to the oven and bake for 1 hour
- 9
Add the remaining 1/2 cup apple cider, ketchup, molasses, apple cider vinegar, 1 tablespoon spice mix, and remaining 2 tablespoons brown sugar to a small saucepan
- 10
Bring to a simmer and cook until thickened, about 5-10 minutes
- 11
Heat the grill to 350 F or medium heat
- 12
Place the ribs on the grill and brush with barbecue sauce
- 13
Grill for 10 minutes, flipping and re-applying the barbecue sauce halfway through
- 14
Let rest 5 minutes before serving
Tips
Remove the membrane from ribs by sliding a knife under it and pulling with a paper towel for better seasoning penetration
Make extra barbecue sauce since it keeps well refrigerated and works great on other grilled meats
Let ribs rest after grilling to allow juices to redistribute for maximum tenderness
Good to Know
Refrigerate cooked ribs up to 3 days in airtight container
Season ribs and make sauce up to 1 day ahead, refrigerate separately
Serve immediately while hot with extra barbecue sauce on the side
Common Mistakes
Remove membrane completely to avoid chewy texture
Wrap ribs tightly in foil to prevent drying out during second baking stage
Let grill preheat properly to avoid sticking and ensure good searing
Substitutions
reduces smokiness
FAQ
Can I make these ribs without a grill?
Yes, finish in a 425 F oven for 10-15 minutes after the foil-wrapped stage, brushing with sauce halfway through for caramelization.
What if I don't have chipotle chile powder?
Substitute regular chili powder plus 1/2 teaspoon smoked paprika, though you'll lose some of the distinctive smoky heat.
How long will leftover ribs keep?
Properly stored cooked ribs last 3-4 days refrigerated or up to 3 months frozen in airtight containers.