This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

How to make the best BBQ baby back ribs by Katie Lee Biegel.

"The name pretty much says it all," Katie says. "These ribs are insanity."

For more recipes for your BBQ, try this BBQ Grilled Potato Salad or Rach's Skillet Barbecue Beans.


  • ¼ cup (55 g) brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 racks baby back ribs
  • 1 cup (240ml) low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup (240ml) barbecue sauce


Serves: 6


Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture onto both sides of the ribs. Cover and refrigerate for 1 hour, or up to overnight.

Preheat the oven to 250°F (120 C).

In a roasting pan, combine the broth and vinegar. Add the ribs to the pan, cover with foil and tightly seal. Bake for 2 1/2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until it’s reduced by half. Add in the barbecue sauce.

Preheat an outdoor grill to medium-high. Put the ribs on the grill and cook for about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.