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Babel's Smoked Baby Back Pork Ribs

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"Slow-smoked, mopped, and then finished with an amazing glaze. These really will be the best baby back pork ribs you ever have!"
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3 h 50 m servings 838
Original recipe yields 4 servings


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  1. Let the ribs come to room temperature. Work in the rub and let stand 30 minutes more.
  2. Preheat an outdoor grill for high heat and lightly oil the grate.
  3. Mix apple juice and oil together in a bowl to make the mop, or basting liquid.
  4. Mix ketchup, oil, vinegar, soy sauce, honey, peppercorns, dried garlic, fennel seeds, and hot sauce together in a bowl to make the sauce.
  5. Place ribs directly on the grill and cook over high heat until browned, 5 to 10 minutes per side; be careful not to let the meat burn.
  6. Place ribs onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke the ribs low and slow. Baste every 15 to 30 minutes with the mop mixture, until meat begins pulling from the bone, 2 to 2 1/2 hours.
  7. Baste liberally with the sauce mixture. Offer all the cooks a shot of whiskey. Wrap the sauce-covered ribs in a double layer of aluminum foil and return them to the smoker over low to medium heat. Cook 45 minutes more. Remove foil, cut ribs into portions, and serve.


  • Cook's Notes:
  • To easily remove membrane, loosen a corner of the membrane with a bread knife, then grasp the corner with a paper towel and pull.
  • Try my recipe for homemade pork rib rub.
  • I use applewood chips for smoke, but any type of wood including hickory, mesquite, etc., is fine This recipe is also good without smoke.
  • In a pinch, Kentucky bourbon may be substituted for Tennessee whiskey.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of mop and sauce ingredients. The actual amounts of these ingredients consumed will vary.

Nutrition Facts

Per Serving: 838 calories; 64.6 26.2 20.1 88 3498 Full nutrition

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