Baby Back Ribs with Sweet Rib BBQ Sauce
A platter piled high with barbecued ribs is always a crowd-pleaser at summertime gatherings. To streamline prep and ensure delicious results, we partnered with Trisha Yearwood, award-winning country music superstar, cookbook author and Food Network star, to create sauces and seasonings that bring home traditional Southern flavors. Trisha’s Sweet Rib BBQ Sauce is inspired by her mom’s signature sauce, blending tomatoes, mustard, molasses and chiles with a special mix of spices.
- 2 racks baby back ribs, about 5 lb. (2.5 kg) total
- Kosher salt and freshly ground pepper
- Wood chips as needed
- 1 bottle Trisha Yearwood Sweet Rib BBQ Sauce
Season the ribs on both sides with salt and pepper. Let stand at room temperature for 1 hour or refrigerate for up to 24 hours.
Preheat an oven to 325°F (165°C). Line a baking sheet with heavy-duty aluminum foil.
Place the rib racks, bone side down, on the prepared baking sheet and enclose them in foil, sealing it tightly. Transfer to the oven and cook until the meat is just fork-tender, 1 1/2 to 2 hours.
Prepare a grill for indirect grilling over medium-high heat. Soak wood chips in water to cover for at least 20 minutes. Drain the chips and place in a smoker box over direct heat, cover the grill and heat until the chips begin to smoke.
Place the ribs, bone side down, on the grill over indirect heat. Cover the grill and smoke the ribs for 15 minutes. Move the ribs over direct heat and brush with some of the BBQ sauce. Continue cooking the ribs, brushing with sauce and turning occasionally, for about 10 minutes more.
Transfer the ribs to a carving board and cut between the bones. Pass the remaining sauce at the table. Serves 4 to 6.
Williams Sonoma Test Kitchen