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Southwestern-Style Baby Back Ribs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These Southwestern-style baby back ribs are a fantastic choice for anyone seeking a high-protein feast that delivers deep, smoky flavours. By using a robust dry rub featuring paprika, chilli, and aromatic herbs, the meat is infused with a savoury complexity long before it even touches the heat. Slow-cooking the ribs in the oven ensures the meat reaches a perfect level of tenderness, while a final finish on the grill provides that essential charred, sticky glaze that defines a classic barbecue.

This recipe is particularly well-suited for weekend entertaining or summer gatherings, as much of the preparation can be completed well in advance. Cooling and chilling the ribs after their initial bake allows the flavours to settle and makes them easier to handle on the grill. Serve these succulent ribs with a fresh slaw and corn on the cob for a balanced, protein-rich meal that the whole family will enjoy.

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Ingredients for Southwestern-Style Baby Back Ribs

  • 1 tablespoon dried thyme

  • 1 tablespoon granulated garlic

  • 1 tablespoon onion powder

  • 1 tablespoon brown sugar

  • 1 tablespoon paprika

  • 1 tablespoon chilli powder

  • 1 teaspoon dried rosemary

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 3 racks baby back ribs, about 2.3kg 725ml barbecue sauce

How to make Southwestern-Style Baby Back Ribs

In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chilli powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Preheat the oven to 163°C. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 240ml the barbecue sauce and stir so all the ribs are coated.

Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, accompanied by more sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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