Barbecue Baby Back Ribs in 70 Minutes
If you love finger-licking, smoky, tender meat that just falls off the bone, then barbecue baby back ribs are your new best friend. But here’s the twist — this isn’t the slow, all-day, indirect barbecue method that takes hours and hours.
Nope, this recipe gets you delicious, fall-off-the-bone ribs in just about 70 minutes. That’s right, quick and easy without sacrificing any of that amazing flavor and juicy tenderness.
Whether you’re a seasoned pitmaster or just getting started, I’ll show you how to quickly achieve that rich, smoky taste and caramelized crust using straightforward steps anyone can follow. You’ll also learn tips on seasoning, cooking times, and making a sauce that’s just right for your taste—from sweet and tangy to bold and spicy.
So if you’re short on time but craving ribs that impress, this 70-minute method is your go-to. Get ready to fire up your grill or oven and make some seriously tasty ribs that’ll have everyone asking for seconds. Let’s dive in and get cooking!
This Is How It Can Be Done
Step | Action | Notes |
| 1. Preheat Oven | Preheat oven to 350°F | |
| 2. Prepare Ribs | Rinse ribs and pat dry with paper towels | |
| 3. Arrange Ribs | Place ribs in a large ovenproof casserole dish or roasting pan | Example: 16 x 12 Calphalon roasting pan |
| 4. Season | Season ribs well with salt, pepper, and paprika on both sides, meaty side up | |
| 5. Add Liquid | Pour one bottle of beer over the ribs | Adds moisture and flavor |
| 6. Cover | Cover pan tightly with aluminum foil, wrap sides snugly for a good seal | Traps steam to keep ribs tender |
| 7. Bake | Bake ribs in oven for 1 hour | |
| 8. Finish (Option 1) | Remove ribs, brush with homemade barbecue sauce, bake 5 more minutes | Oven finish |
| 9. Finish (Option 2) | Remove ribs, brush with homemade barbecue sauce, grill 5–7 minutes on hot grill | Grill finish |
| 10. Serve | Let ribs rest briefly, then enjoy |
Barbecue Baby Back Ribs Recipe
Ingredients
- 3 racks baby back ribs
- salt & pepper to taste
- paprika
- 1 bottle bottle of dark beer
Instructions
- Preheat the oven to 350°F.
- Rinse the ribs and pat dry with some paper towels.
- Place the ribs in a large ovenproof casserole dish or roasting pan. I used my 16 x 12 Calphalon Roasting pan and the ribs fit fine.
- Season well with salt, pepper and the paprika. Be sure to add the seasoning to both sides and have the meaty side up.
- Pour the bottle of beer over the ribs and cover with aluminum foil. You want a tight seal so be sure to wrap the sides snugly.
- Bake in the oven for 1 hour.
- Here's where Barbecue Bob and his wife Bert differ in styles. Bert will remove the ribs, add a little of Barbecue Bob's homemade barbecue sauce and finish in the oven for 5 minutes.Barbecue Bob, being a grilling aficionado, likes to finish the ribs on a hot grill for 5 to 7 minutes also using his homemade barbecue sauce. You may think this is a lot of work to start a fire just for a few minutes of finishing but we can't forget the kids who don't like baby back ribs.
- Firing up the grill is perfect for grilling those hotdogs and hamburgers that both our kids enjoy so much. It's also great for grilling some vegetables to serve with Bert's Barbecue Baby Back Ribs.
Notes
Perfect Side Dishes for the Ribs
Side Dish | Description/Why It Pairs Well |
| Classic Coleslaw | Crunchy, creamy, and tangy — balances the richness of ribs |
| Grilled Corn on the Cob | Smoky, sweet, and buttery — great for outdoor meals |
| Baked Macaroni and Cheese | Creamy and cheesy — a comfort food favorite |
| Potato Salad | Cool and creamy — complements the warm, saucy ribs |
| BBQ Baked Beans | Smoky, sweet, and hearty — mirrors the barbecue flavors |
| Watermelon and Feta Salad | Refreshing and light — bright contrast to the ribs |
| Cornbread or Corn Muffins | Slightly sweet and crumbly — perfect for soaking up sauce |
| Roasted or Grilled Vegetables | Adds color and balance — a healthy side option |
| Pickles or Pickled Vegetables | Tangy crunch — cuts through the richness of the meat |
| Cucumber and Tomato Salad | Fresh, juicy, and acidic — brightens the meal |
Baby Back Ribs
Baby back ribs, also known simply as back ribs or loin ribs, are a type of pork ribs that come from the upper part of the ribcage, near the spine, and just below the loin muscle. These ribs are called “baby” because they are shorter and smaller than the larger spare ribs found further down the ribcage. Despite the name, they do not come from baby pigs; rather, the term refers to their size relative to other ribs.
Baby back ribs are prized for their tenderness, leanness, and rich flavor. They typically have less fat compared to spare ribs, which makes them a popular choice for grilling, smoking, and barbecuing. The meat on baby back ribs is generally more tender and less fatty, with a slightly curved shape that allows for even cooking.
Cooking baby back ribs can be done using various methods, but slow-cooking techniques such as smoking, barbecuing, or baking are particularly effective in bringing out their best qualities. These methods help to break down the connective tissues, resulting in tender, juicy ribs that easily pull away from the bone. Often, baby back ribs are seasoned with dry rubs, marinades, or basted with barbecue sauce during cooking to enhance their flavor.
In the culinary world, baby back ribs are a favorite at barbecues and cookouts, celebrated for their succulent texture and ability to absorb a variety of flavors from seasonings and sauces. Whether smoked slowly over a wood fire or baked in the oven, baby back ribs offer a delicious and satisfying meal that highlights the best of pork ribs.
12 Responses
Hey.. I actually steam my ribs for about an hour in the oven with beer and then grill them with the bbq sauce and they come out DELICIOUS!!
If you trying to feed a crowd that a good way to to cook ribs. I take 5 or 6 racks, season them and cook them in a roaster oven with beer and add beer as needed until the ribs are almost falling off the bone tender but still firm enough to handle.(2 or 3 hours) Then slather on the BBQ sauce and let them set for an while and rest then finish on the Barbie.
When feeding my framing crew (12 or so), I put 6-8 seasoned racks in a 400 degree oven along with a couple of beer for one hour and then turn to warm and leave over night. We cook on friday so I put them in thursday evening around 10 PM. Take them out around 6:30 AM and let cool till 3 PM. By then they are firm enough to slather with BBQ and toast them on the Weber. Never had a complaint or any ribs left. This works great with a case of chickens also.
Nice post, thanks for the great info. I just slowed-cooked a rack of Baby Back ribs on my blog. Come check it out and let me know what you think.
Good piece.
Minimum 3 hrs for perfect ribs on the smoker, this is like instant grits, yuk.
I suppose with a name like BBQ Nation it would equate with grits, but not everyone has the hours or equipment to do it the old school way. This is a great alternative for some of us and I can assure you they taste nothing like instant grits. – RG
These ribs are AMAZING!!!!!!! Everyone loves them, even the kids!!!!!!!!!!
Hi Amanda, glad you liked them, and thanks for letting me know. – RG
I steam too but use liquid smoke and water and place the ribs on a cooling rack so they do not cook in the liquid… I think I am going to try to add beer instead of water, thanks for the great idea!
Hi Jen, you are welcome and thank you for your suggestions. I will give them a try. – RG
This is a great method for busy people! I really appreciate it! I used Jamaican beer (Red Stripe) because that’s what I had as well as Lawry’s seasoned salt in addition to the paprika. Delicious!
Thanks!
You are very welcome Maggie and I’ll have to try some Red Stripe – one of my favorites. – RG
r you using beef or pork ribs? If using pork ribs,wont the ribs fall apart after steaming b4 they go on the q?
Hi Matt, pork baby backs and no I have never found them to fall apart before they go on the grill. – RG
there are so many recipes out there i didn’t realize it was so competitive, great recipe.