Chicago-Style BBQ Baby Back Ribs

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 12/27/22
Chicago style BBQ baby back ribs recipe

The Spruce / Victoria Heydt

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 30 servings
Nutrition Facts (per serving)
217 Calories
11g Fat
19g Carbs
12g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 217
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 39mg 13%
Sodium 1600mg 70%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Protein 12g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These ribs are mouthwateringly good! If you're throwing a huge cookout, this is the recipe to use. It calls for 10 racks of ribs! You can always alter the recipe if you're making a smaller quantity.

Ingredients

  • For the Barbecue Sauce
  • 4 garlic cloves (minced)
  • 3 cups  ketchup
  • 1/2 cup orange juice
  • 1/3 cup white vinegar
  • 1/3 cup Worcestershire sauce
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 2 tablespoons yellow mustard
  • 1 tablespoon hot sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon cooking oil
  • 1/2 teaspoon red pepper flakes
  • For the Rub
  • 1 cup paprika
  • 1/3 cup celery salt
  • 1/3 cup dark brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons mustard powder
  • 2 teaspoons thyme
  • 2 teaspoons white pepper
  • 2 teaspoons cayenne pepper
  • For the Ribs
  • 10 racks baby back ribs

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Chicago style BBQ baby back ribs
    ​The Spruce / Victoria Heydt 

  2. In a large saucepan, sauté garlic.

    Saute garlic
    ​The Spruce / Victoria Heydt 

  3. Add remaining sauce ingredients and allow to come to a boil. Turn down heat and let simmer for 15 minutes, stirring often.

    Add sauce
    ​The Spruce / Victoria Heydt

  4. While sauce is simmering, combine rub ingredients in a medium mixing bowl. Set aside.

    Combine rub ingredients
    ​The Spruce / Victoria Heydt

  5. Remove the sauce from the heat and allow to cool. 

    Remove sauce from heat
    ​The Spruce / Victoria Heydt

  6. Trim and clean ribs.

    Trim ribs
    ​The Spruce / Victoria Heydt

  7. Rub ribs with spices and let then sit for 30 minutes at room temperature.

    Rub rib with spices
    ​The Spruce / Victoria Heydt

  8. Preheat grill.

    Grill
    ​The Spruce / Victoria Heydt

  9. Cook over an indirect medium heat for about an hour.

    Cook over heat
    ​The Spruce / Victoria Heydt

  10. Turn once and cook for additional 30 minutes. Watch carefully to avoid burning. While it's okay for it to darken slightly, you don't want to overly burn your ribs. Note that you might need to grill a large quantity of ribs in shifts.

    Turn once
    ​The Spruce / Victoria Heydt

  11. When the ribs have finished cooking, a knife will pass easily into the meat between the ribs and you can see no or very little pink.

    Ribs
    ​The Spruce / Victoria Heydt

  12. Serve with the sauce and your favorite barbecue sides and enjoy!

    Serve with sauce
    ​The Spruce / Victoria Heydt