Baby Back Ribs with Spicy Barbecue Sauce

Summer grilling doesn’t get much better than this. These Baby Back Ribs with Spicy Barbecue Sauce are the kind of finger-licking, flavor-loaded meal that turns an ordinary backyard dinner into a celebration.

I’ve been making these for years, and they’re one of my family’s most requested grilling recipes. The meat is fall-off-the-bone tender, the dry rub forms a beautiful crust, and the homemade barbecue sauce has just the right amount of heat to keep things interesting.

After countless test batches and sauce variations over the years, I’ve fine-tuned this method to get perfect results every time. If you’re looking for a memorable grilled rib recipe with serious flavor, you’ve found it.

Why This Is My Go-To Summer Rib Recipe

There’s something magical about ribs that have been slow cooked on the grill and then finished with a bold, spicy glaze. Here’s what makes this recipe stand out:

• Easy but impressive: These baby back ribs look like something you’d get at a BBQ joint, but the steps are simple and totally manageable.
• Dry rub AND spicy sauce: You get the best of both worlds with a flavorful dry rub that seals in moisture and a sticky, tangy barbecue sauce that brings the heat.
• Perfect for gatherings: Whether it’s Father’s Day, a summer party, or a lazy weekend cookout, these ribs are a guaranteed crowd-pleaser.

Let’s Talk About That Spicy Barbecue Sauce

This sauce has evolved over time, and after testing different peppers and combinations, I landed on one that hits just right.

The secret? A smoky, fire-roasted hot sauce with habanero as the star. I used to call it my “BOOM Sauce” but these days I just refer to it as what it is – a spicy barbecue sauce with serious attitude.

Here’s why this sauce works so well:

• Sweet and tangy: Ketchup, brown sugar, apple cider vinegar, and honey form the classic base.
• Spiced just right: Garlic, onion, and Worcestershire add depth.
• Heat that lingers: You can control the level of spice by adjusting the amount of hot sauce. Start with 2 tablespoons for a pleasant burn, or go bold with 3 tablespoons for a slow-building heat that keeps you coming back for more.

I always make a double batch and serve extra on the side. It’s that good.

Ingredients That Make the Magic Happen

For the ribs:

• Baby back ribs: Tender and lean, they’re the perfect cut for this style of grilling.
• Dry rub: Instead of my go-to flavorful one spoon dry rub, this time I use a simple blend of cumin, chili powder, and paprika to add smokiness and help create a savory crust.

For the spicy barbecue sauce:

• Onion and garlic sautéed in olive oil for a rich base.
• Ketchup, brown sugar, apple cider vinegar, and honey for that classic sweet-tangy combo.
• A bold hot sauce (use fire-roasted habanero if you can find it) and Worcestershire for depth.
• A pinch of salt to round everything out.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

Step-by-Step: How to Make Baby Back Ribs with Spicy Barbecue Sauce

Always refer to the recipe card below, but here’s a high-level overview of the process.

1. Prep the Ribs

• Remove the membrane from the back of the ribs. If it’s still attached, use a butter knife to lift an edge and grip it with a paper towel to peel it off.
• Rinse and pat dry, then coat generously with your dry rub. You want every inch of the meat covered.

2. Low and Slow Grilling

• Preheat your grill to 250°F.
• Cook the ribs over indirect heat for 2-3 hours, covered, until the meat has pulled back from the bones. Low and slow is the secret to tender ribs.

3. Make the Sauce

• While the ribs are cooking, sauté your onion and garlic in olive oil until fragrant and golden.
• Stir in the remaining sauce ingredients and simmer until thick and glossy. Start with 2 tablespoons of hot sauce and add more if you want that full-on spicy punch.
• Let it simmer gently; no need to rush. This is when all the flavors really come together.

4. Finish with Sauce

• During the final 15 minutes of cooking, brush a generous layer of the spicy barbecue sauce over the ribs. Let them finish on the grill, covered, so the sauce sets and gets sticky.
• Remove from the grill, slice between the bones, and serve with extra sauce on the side.

Learn From Me: Tips for Rib Success

I’ve made these ribs more times than I can count, and here are a few tips I’ve picked up along the way:

• Look for meatier racks: When shopping for baby back ribs, choose packs with plenty of meat and less visible fat. Some stores sell skimpy ribs – skip those.
• Don’t skip the membrane removal: This step helps the rub penetrate and makes the ribs easier to eat.
• Foil is optional: If your grill runs hot, you can wrap the ribs in foil for the first hour to prevent drying out.
• Save your sauce until the end: If you add the sauce too early, the sugars will burn before the meat is done.

Serving Suggestions

These ribs are bold enough to stand on their own but even better when paired with a few simple sides:

• Classic coleslaw for a crunchy, creamy contrast
• Grilled corn with lime and cotija cheese
• Buttermilk cornbread or homemade rolls to soak up every bit of sauce
• Cold beer or lemonade to cool the heat

And don’t forget the paper towels. You’ll need them.

FAQs About Baby Back Ribs

If you’ve ever made ribs before, you’ll know that they can either turn out amazing or quite the opposite. If you haven’t had good results in the past, you might have a few questions.