Dry Rubbed Baby Back Ribs – a delicious recipe with back ribs, apple cider vinegar, lemon juice, chili powder, paprika, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rub: Combine all rub ingredients in a medium bowl.
2
Set aside one cup of the rub for later.
3
Rub remaining rub on all sides of baby back ribs, patting to help rub stick to meat.
4
Cover tightly with plastic wrap and refrigerate overnight.
5
Allow ribs to stand at room temperature for one hour before placing on the grill.
6
In the meantime, blend vinegar and lemon juice together.
7
Strain through a sieve into a food-quality plastic spray bottle and set aside.
8
Place ribs over indirect heat on medium grill.
9
Close and cook for 2-3 hours.
10
Spray ribs with vinegar/lemon juice mixture about every 30 minutes, keeping grill open as little as possible to retain heat.
11
Ten minutes before removing from grill, spray once more and sprinkle ribs with reserved rub.
318
kcal
Calories
9
g
Fat
67
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 lbs baby back ribs (4 slabs), 1 cup apple cider vinegar, ¼ cup fresh lemon juice, 1 ¼ cups chili powder, and more.
Yes, Dry Rubbed Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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