Labor Day Grilling

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Baby Back Ribs

Inspired by LongHorn Steakhouse

Baby back ribs slow-roasted for four hours for flavor and fall-off-the-bone tenderness, then fire-grilled and basted with our house-made BBQ sauce.


  • 2 racks of baby back ribs
  • 2 tablespoons of canola oil
  • 2 cups of BBQ sauce of your choice
  • 2 tablespoons of salt
  • 2 tablespoons of pepper
  • 1 tablespoon of granulated garlic powder
  • 1 tablespoon of granulated onion powder


  • You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you're cooking in an oven in your home kitchen or on a typical gas grill.
  • Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.
  • Lay ribs meat-side down on a baking sheet with an elevated edge. Cover the sheet pan completely in aluminum foil.
  • Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.
  • Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn't fall apart.
  • Apply canola oil to char-grill and heat to medium-high.
  • Place ribs on grill meat-side up and baste with BBQ sauce.
  • Grill for approx. 3 minutes.
  • Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.
  • Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.
  • Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces. Serve with remaining BBQ sauce on the side for dipping.

Recipe serves four.