Does the thought of making your own baby back ribs sound intimidating? Don’t worry! Just follow our step-by-step guide and you’ll have delicious, saucy ribs that you won’t be able to stop eating! Weber® Steak ‘n Chop Seasoning blends the flavors of Worcestershire sauce, sea salt, garlic, pepper and a few other spices to compliment the mouthwatering taste of the ribs (without overpowering them)!

How to Select Baby Back Ribs

Here’s how to choose good baby back ribs whether you’re at the grocery store, butcher, or meat counter:

What to Look for in Quality Baby Back Ribs

1. Meat Coverage

Look for: Ribs with even, thick meat coverage over the bones.
Avoid: “Shiners” – when the bones are poking through the meat. That means the rack was cut too close to the bone and won’t be as juicy.

2. Marbling (Fat Distribution)

Look for: Fine streaks of fat (marbling) throughout the meat.
Why it matters: This fat melts during cooking and adds tenderness and flavor.
Avoid: Large fat clumps or overly lean ribs with no fat at all — they can dry out.

3. Color

Look for: Bright pinkish-red meat.
Avoid: Dull, grayish, or brown-tinged meat — a sign the ribs may not be fresh.

4. Size

Look for: A rack about 1.5 to 2.5 pounds with bones 4 to 6 inches long.
Why: Too large may be from older pigs and tougher; too small means less meat per bone.

5. Flexibility (if allowed to handle)

Bend test: A fresh rack should have a little flexibility but not feel floppy.
Avoid: Super stiff or dried-out feeling ribs.

6. Membrane Check

If buying from a butcher, ask if the silver skin (membrane) has been removed from the back. If not, it’s easy to do at home, but it’s a bonus if it’s already done.

Bonus Tips

Vacuum-packed ribs: Check expiration date and avoid excessive liquid in the packaging (can indicate loss of moisture).
Local butcher or meat counter: You’ll often get fresher, better-trimmed meat than pre-packaged grocery options.

Want to Make Your Own BBQ Sauce? No Problem!

Classic Homemade BBQ Sauce for Ribs

Ingredients:

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar (light or dark)
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard (or Dijon for a tangier twist)
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Optional: 1/4 teaspoon cayenne pepper (for heat) or 1/2 teaspoon liquid smoke (for extra smoky flavor)

Instructions:

Combine ingredients in a medium saucepan over medium heat.
Stir well and bring to a low simmer.
Let it simmer uncovered for 10–15 minutes, stirring occasionally, until thickened.
Taste and adjust — add more sugar for sweetness, vinegar for tang, or spice for heat.
Cool slightly before brushing on ribs during the last 15–30 minutes of grilling or baking.

Backyard Baby Back Ribs with Molasses BBQ

Does the thought of making your own baby back ribs sound intimidating? Don't worry! Just follow our step-by-step guide and you'll have delicious, saucy ribs that you won't be able to stop eating!

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Ingredients

4 racks Baby back ribs, about 2 pounds each
2 Lemons, cut in half
¼ cup Weber® Steak 'n Chop Seasoning
Soaked wood chips if desired

Molasses BBQ Mop

1 12 oz Bottle or can of your favorite beer
1 cup Weber® Sweet & Thick Original BBQ Sauce
1 tbsp Apple cider vinegar
2 tbsp Weber® Steak 'n Chop Seasoning
Additional Weber® Sweet & Thick Original BBQ Sauce if desired

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Instructions

Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal or in smoking box of gas grill.
Rub the cut lemons over front and back of ribs, squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with seasoning and let sit, covered, for 5 to 10 minutes.
Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack over Indirect Medium-low heat, making sure they are not over a direct flame. Grill covered (at about 300°F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
Leave ribs untended for the first 30 minutes – this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. 30 minutes before serving, unstack ribs, if necessary and brush with Molasses BBQ Mop every 10 minutes until they are done. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm BBQ sauce in a saucepan and serve on the side, if desired.
To make the Molasses BBQ Mop, pour the beer into a medium nonreactive bowl. Add BBQ sauce and vinegar; whisk to combine. Stir in the seasoning and let sit for 10 minutes before using. Funnel into a plastic squeeze bottle or put in a clean glass jar until ready to use. The mop will keep, tightly covered, in the refrigerator for up to 2 days. Shake before using.

Course: Main Course

Cuisine: American

Keyword: baby back ribs, bbq, grilling, summer, summer grilling, Weber®