Eosinophilic Esophagitis Friendly Baby Back Ribs (Oven, Then Grill)
Total time3 hr 20 min
Prep time20 min
Cook time2 hr 30 min
4.7(23)
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back pork ribs (about 4–5 lb total)
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dry mustard
- ¼ tsp cayenne pepper
For the glaze
- 1 cup barbecue sauce, divided
- 1 tbsp apple cider vinegar
Instructions
- 1
Heat the oven to 300°F (150°C). Line a rimmed baking sheet with two layers of aluminum foil, leaving enough overhang on all sides to wrap the ribs completely.
- 2
Flip each rack bone-side up. Slide a butter knife under the thin membrane that runs along the back of the bones, then grip it with a paper towel and pull it off in one piece — removing it allows the rub to penetrate and the meat to become more tender.
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