Southern Style Baby Back Ribs

Southern Style Baby Back Ribs

Our Southern Style Baby Back Ribs are infused with flavor from a spicy sweet rub containing brown sugar, cayenne pepper and a blend of two paprikas.

Growing up down South, I had access to some of the best barbecue available. Whether served in a full-service restaurant or at a roadside stand, everyone seemed to have their own secret recipe. Upon moving to Cincinnati, I discovered that places like Montgomery Inn dish up a sweeter sauce, which I’m still getting accustomed to. Our Southern Style Baby Back Ribs, however, is reminiscent of the spicy ribs I always get in places like Memphis, Dallas, and New Orleans. Be sure to allow enough time for the rub to permeate the meat, and the longer it can sit the better. The result is full bodied flavor and an aroma that is out of this world.

PREP: 5 minutes + 2 – 24 hours to marinate
COOK: 2 1/2 hours


  • 2 racks baby back ribs (4 pounds total) or pork spareribs
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Hungarian paprika
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, 90 heat unit (if available)
  • 2 tablespoons dark brown sugar
  • 1 cup favorite barbecue sauce
  • 2 limes, cut into wedges (optional)


  1. Sprinkle the ribs generously with salt and pepper. In a small bowl, combine the Hungarian and Spanish paprika, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and place in a resealable plastic bag in the refrigerator for at least two hours, but overnight if possible.
  2. Temper meat at room temperature for 30 minutes prior to cooking.
  3. Preheat oven to 300°F. Line a baking sheet with foil. Place ribs on baking sheet and roast for 2 to 2 1/2 hours, turning every half hour to cook evenly. If using spareribs, cook an additional half hour. Serve with barbecue sauce and lime wedges on the side, if desired.

TIPS: Serve ribs with a cole slaw or potato salad, slow-cooked baked bean medley and Texas toast for a true Southern meal.

YIELDS: 4 servings

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