Ruby Tuesday Ribs Recipe



  • 1 rack of baby back ribs (about 2-3 pounds)

Dry Rub:

  • 2 tablespoons paprika
  • 1 tablespoon dark brown sugar
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons celery salt
  • 1 teaspoononion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

BBQ Sauce: (Choose your favorite store-bought brand, or see below for a homemade option)


Prep the Ribs:

  • Remove the thin, silvery membrane on the back (bone side) of the ribs. Pat them dry with paper towels.
  • Combine all dry rub ingredients in a bowl. Apply the rub generously to both sides of the ribs, pressing it into the meat.

Choose Your Cooking Method:


  • Preheat oven to 250°F (120°C).
  • Wrap the ribs tightly in aluminum foil and place them on a baking sheet.
  • Bake for 2.5 – 3 hours, or until the meat is very tender and starts pulling back from the ends of the bones.

Smoker / Grill:

  • If you have a smoker or grill, follow a low and slow method. aim for 225°F (110°C) for 4-6 hours, using indirect heat.
  • Add wood chips for smoke flavor.

Finish and Sauce:

  • Carefully unwrap the ribs from the foil (there will be steam).
  • If oven-baked: Increase the oven temperature to 400°F (200°C)
  • If using grill/smoker: Move ribs to direct heat.
  • Brush generously with BBQ sauce on both sides.
  • Cook for 10-15 minutes, or until sauce is caramelized and bubbly.

Rest and Serve:

  • Remove ribs from heat and let them rest for about 10 minutes before slicing.
  • Serve with additional BBQ sauce on the side

Homemade BBQ Sauce Option:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Heat oil in a saucepan. Add onions and cook until softened.
  • Add garlic and cook for 1 minute more.
  • Stir in all remaining sauce ingredients and bring to a simmer.
  • Reduce heat and simmer for 15-20 minutes, or until the sauce thickens.

Important Notes:

  • Time adjustments: Cooking time is an estimate; ribs are done when the meat is super tender and pulls away from the bone.
  • Flavor variations: Experiment with your favorite BBQ sauce and adjust the dry rub spices to your liking.
  • Fall-off-the-bone: For fall-off-the-bone tenderness, increase oven baking time slightly or finish the ribs uncovered longer during the final stages.


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