• chef janet

Baby Back Ribs


1 rack baby back ribs


Spice Rub

2 Tbs brown or coconut sugar

1 Tbs unsweetened cocoa powder

1 Tbs ground cumin

2 tsp Italian seasoning

2 tsp granulated onion

2 tsp paprika

1½ tsp granulated garlic

½ tsp ground black pepper

¼ tsp cayenne pepper

Peach Glaze

½ cup peach jam

1 Tbsp mustard

2 tsps hot sauce (I use Tabasco but any hot sauce will do)

Make the Spice Rub:

Place all of the spice rub ingredients in a small mixing bowl and stir well with a whisk.

Prepare the Ribs:

Place the rack of ribs on a cutting board, meat side down. Use a knife with a small pointy tip (boning knife if you have one).

With the knife parallel to the cutting board slip the knife under the translucent film over the back of the ribs and cut a 2" slit.

Use a paper towel between your thumb and forefinger, grab the membrane where you cut the slit and gently pull to remove the membrane.

Sometimes it is very difficult to peel this film off. It is not mandatory, so if it is not working feel free to skip the step.

Sprinkle both sides of the ribs with a good coating of salt. I prefer Diamond Crystal kosher salt.

Sprinkle the meat side of the ribs with a thick coating of the spice rub and distribute evenly. Sprinkle the remaining over the back of the ribs.

You can cook the ribs immediately or wrap them snugly in plastic and refrigerate overnight. This gives the spice rub time to really flavor the meat.

If you refrigerate them, pull them out 30 minutes before cooking.


Cook the ribs on the grill

Heat the grill for at least five minutes on high.

Put the ribs on the grill lengthwise, over to one side. Then turn off the burner underneath the ribs and turn the other(s) down to a low flame and close the lid.

The goal is for the grill to remain at approximately 300°F. Check the temp in about 10 minutes to see where it is and adjust accordingly. If your flame is as low as it will go and the temp is still too high, you can prop the lid open an inch or two with a wad of foil.

At one hour rotate the ribs 180° so that the opposite side faces the flame.

While the ribs are cooking, whisk the peach glaze ingredients together in a small bowl.

At 90 minutes (total cooking time) spread on a light coating of the peach glaze.

If the temp remains at around 300° the ribs should cook in about 2 hours.

To check that they're done, hold with tongs from the narrower end. If they bend easily and the meat has pulled away from the cut ends of the bone, they are ready.


Cook the ribs in the oven

Pre-heat the oven to 300°F

Place the ribs in a roasting pan (cut the rack in half if necessary) and cover the pan with foil.

While the ribs are in the oven, mix up the peach glaze.

Bake for 2 hours. Remove the foil, brush on a light coating of sauce and place under the broiler for 3-4 minutes, keeping a close eye on it.


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