Katie Lee barbecue ribs is an easy recipe for baby back ribs rubbed with brown sugar spices, baked low and slow, then grilled until sticky. That makes it a solid summer dinner or Sunday potluck centerpiece for any backyard cookout, since the oven handles most of the three-hour cook.
The step that matters is adding chicken broth and vinegar to the roasting pan before sealing with foil, since that steam keeps the meat tender. Skipping the liquid means the ribs dry out long before the two-hour bake is done.
Most oven rib recipes stop at the oven, but this one finishes on a hot grill to char the outside and caramelize the sauce. The cooking liquid also gets reduced and mixed into the barbecue sauce, which gives it a richer flavor than straight from the bottle.
Katie Lee Barbecue Ribs
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings5
minutes2
hours30
minutes585
kcalOven-baked baby back ribs with a homemade spice rub, braised in chicken broth, then grilled and tossed in a reduced barbecue sauce.
Ingredients
- For the Dry Rub:
1/4 cup brown sugar
2 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
- For the Ribs:
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce
Directions
- Mix the dry rub:Combine the brown sugar, chili powder, salt, black pepper, oregano, cayenne, garlic powder and onion powder in a small bowl.
- Season and marinate:Rub the mixture evenly on both sides of the ribs. Cover and refrigerate for 1 hour or overnight.
- Bake low and slow:Preheat the oven to 250 degrees F. Combine the chicken broth and apple cider vinegar in a roasting pan. Add the ribs, cover tightly with foil and bake for 2 hours.
- Reduce the cooking liquid:Remove the ribs from the pan and place on a platter. Pour the pan liquid into a saucepan and bring to a boil. Lower the heat and simmer until reduced by half, then stir in the barbecue sauce.
- Grill and sauce: Preheat an outdoor grill to medium high. Grill the ribs 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.
FAQs
Can I finish the ribs under the broiler instead of on a grill?
You can broil them about five minutes per side on a foil-lined sheet pan, since high heat chars the sauce the same way. The only difference is you lose the smoky flavor from the grill grates, but the texture stays just as sticky.
Why does the recipe call for reducing the cooking liquid into the sauce?
The braising liquid picks up flavor from the spice rub and pork fat, so mixing it into the sauce adds depth you cannot get otherwise. Reducing it by half also thickens it enough to cling to the ribs on the grill.
How do I know when the ribs are done after the oven stage?
Pull a small piece of meat from the bone, and if it tears away without resistance the ribs are ready for the grill. If the meat still clings, cover the pan again and bake for another 20 to 30 minutes.
Can I rub the ribs the night before and bake them the next day?
Rubbing the ribs overnight gives the salt and spices more time to penetrate the meat, which deepens the flavor throughout each rib. Just keep them covered and refrigerated, then bring to room temperature for about 20 minutes before baking.
Should I remove the membrane from the back of the ribs before rubbing?
Peeling the membrane lets the rub season the underside and helps the smoke and heat reach the meat more evenly. Grip one corner with a paper towel and pull it off in one piece, since it comes away cleanly when the ribs are cold.
