The best sticky baby back ribs

In the Netherlands, as in the rest of Europe, baby back ribs are known as spareribs. In the US there is a difference. Baby back ribs are from the loin as spareribs are ribs from the belly of the pig.
I made 10 kilos of these delicious baby back ribs but this recipe works just fine with 2 or 3 ribs.


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Prep Time 1 hr 30 mins
Cook Time 6 hrs
Resting time 10 mins
Course Main Course
Cuisine American Barbecue, smoked
Servings 4 people
Calories 159 kcal


  • 3 pieces baby back ribs

For the rub

  • 1 part salt
  • 1 part paprika powder
  • 1/2 part onion powder
  • 1/8 part garlic powder
  • 1/8 part curry powder

For the BBQ sauce


  • Take off the silverskin of the ribs by sticking a dull dinner knife between the bone and the silverskin. Put your finger underneath and pull the silverskin of.
  • Mix all the ingredients for the rub and sprinkle an even layer on both sides of the ribs.
  • Now fire up your grill with 2 zones and a temperature of 120°C /248°F and some smoke wood. I use beech. Put the ribs on and lose the lid.
  • In the meantime, you can make the sauce by putting on a pan. Mix all the ingredients and let this come to a low boil till you see some thick bubbles.
  • After 4 to 5 hours you check the ribs. Lift them by the first 4 bones with a bbq tong. if the flesh threatens to tear then they are ready. Otherwise, close the lid and wait for another half hour.
  • When they are done, brush on some bbq sauce and let that sit for 10 minutes until the sauce gets sticky.



Calories: 159kcalCarbohydrates: 40gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 950mgPotassium: 265mgFiber: 1gSugar: 33gVitamin A: 456IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Keyword Ribs, Smoked, Spareribs
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