Grilled baby back ribs are the ultimate crowd-pleaser for any holiday gathering or casual get-together, and they make a perfect pairing with the bold, full-bodied reds in your Wine Advent Calendar. The smoky, tender ribs seasoned with a custom BBQ dry rub and finished off with a sweet, tangy BBQ sauce will be the star of the show. Whether served as a main dish or alongside your favorite sides, these ribs promise to deliver flavor-packed moments. Get ready to impress your guests and elevate your wine pairings with this classic, crowd-pleasing recipe.
Yields: 4-6 servings
Ingredients:
- 1 (3–4 pound) rack of baby back pork ribs
- 1 tablespoon kosher salt
- 1 cup BBQ sauce of choice
BBQ dry rub:
- 3 tablespoons firmly packed brown sugar
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dry mustard
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- ½ teaspoon ground black pepper
- Optional: up to ¼ teaspoon cayenne pepper
Instructions:
- Preheat the grill: Prepare your grill for indirect cooking by creating two zones: one for direct high heat and one for indirect heat. If using a gas grill, preheat it for at least 15 minutes before cooking. For charcoal, light the charcoal and let it burn for at least 30 minutes before grilling.
- Prepare the baby back ribs: Generously season the ribs with kosher salt. In a small bowl or jar, combine the dry rub ingredients—brown sugar, chili powder, cumin, garlic powder, dry mustard, onion powder, smoked paprika, black pepper, and cayenne (if using). Stir or shake to mix. Coat the ribs evenly with the dry rub, massaging it into the meat to ensure it sticks.
- Grill the ribs with indirect heat: Place the seasoned ribs on the indirect heat side of the grill, meaty side up. Close the lid and cook the ribs for 1 ½ hours, rotating them 180° halfway through for even cooking. After 1 ½ hours, carefully remove the ribs from the grill and wrap them tightly with heavy-duty aluminum foil. Return them to the indirect heat zone and cover the grill. Continue grilling for another 30 minutes, or until the ribs are tender and juicy.
- Finish the ribs over direct heat: Remove the ribs from the foil and transfer them to a large sheet pan. Brush your BBQ sauce or glaze generously over the meaty side of the ribs. Move the ribs to the direct heat side of the grill, placing the meaty side down. Grill for 5-8 minutes, flipping and basting with more sauce halfway through, until the ribs are caramelized and charred to your liking.
- Serve: Slice the ribs into individual portions and serve immediately with your favorite BBQ sides. Enjoy the smoky, flavorful goodness alongside a glass of Day 20 wine from your advent calendar!