Guy Fieri Baby Back Ribs Recipe

One of the best things about Guy Fieri’s baby back ribs is the incredible flavor profile he brings to his meals.

Here, you’ll get a blend of sweet, spicy, and smoky notes that come from his unique rub and marinade.

The secret to these mouthwatering ribs is a brief soak in a vinegar-based brine before cooking.

These ribs can be finished on the grill or in the oven, making them flexible for any home cook (aspiring chef?) setup.

How to Make Guy Fieri Baby Back Ribs Recipe

Ingredients

• 2 racks Baby Back Ribs
• 1/4 cup Brown Sugar
• 1/4 cup Salt
• 2 tbsp Paprika
• 2 tbsp Chili Powder
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Cumin
• 1 tsp Cayenne Pepper
• 1 tsp Black Pepper
• 1/2 cup Vinegar
• 1/2 cup Water

Step-by-Step Instructions

Step 1:

Preheat your grill to high heat and your oven to 400°F.

Remove the membrane from the back of each rack of ribs.

Step 2:

Mix brown sugar, salt, paprika, chili powder, garlic powder, onion powder, cumin, cayenne pepper, and black pepper.

Rub this mixture generously over both sides of the ribs.

Step 3:

Place ribs in a large resealable bag or a non-reactive container.

Pour vinegar and water over the ribs and seal or cover tightly.

Let them marinate in the fridge for at least 2 hours or overnight for stronger flavor.

Step 4:

Remove ribs from the marinade, and wrap each rack in aluminum foil.

Place the wrapped ribs on a baking sheet.

Bake in the oven for 1.5 hours.

Step 5:

Finish the ribs on the high-heat grill for about 10 minutes, turning occasionally.

You’re looking for a good char on the outside.

Tips and Tricks for Making This Recipe

Perfect Marinade Time

Marinating overnight really boosts the flavor, allowing those spices to penetrate deeply into the meat and enhance the taste.

Temperature Management

Keeping an eye on your grill temperature ensures you get that crispy char without overeating or burning the ribs.

Sauce It Right

If you like them saucy, slather on Guy Fieri’s Bourbon Brown Sugar BBQ Sauce before grilling for extra sweetness and spice.

Rest the Ribs

Allow the ribs to rest for a few minutes after grilling before cutting to keep them juicy and tender.

Serve with a Side

Pair these ribs with coleslaw or cornbread to complement the meaty flavor with a side dish.

What to Serve with Guy Fieri Baby Back Ribs

Classic Coleslaw

You can’t go wrong with serving classic coleslaw alongside those succulent ribs.

The tangy crunch of coleslaw beautifully complements the savory richness of the ribs.

It’s a traditional pairing that offers a refreshing contrast to the bold flavors of the meat.

Creamy Potato Salad

A creamy potato salad works wonderfully to add a hearty, comforting element to your meal.

The creaminess and subtle flavors provide a pleasant balance to the spiced ribs.

Plus, it’s an easy make-ahead option, perfect for serving to a crowd.

Grilled Corn on the Cob

Grilled corn on the cob brings a sweet, smoky essence to your plate.

Its simplicity is matched only by how well it pairs with the sticky, flavorful ribs.

A sprinkle of chili powder on the corn can tie the flavors together fantastically.

Baked Mac and Cheese

When you serve baked mac and cheese, you add another layer of comfort to your meal.

The creamy, cheesy goodness complements the rib flavors without overshadowing them.

It’s a nostalgic choice that keeps everyone happy.

Southern-Style Biscuits

Warm, buttery southern-style biscuits can really hit the spot here along with the ribs.

They’re great for soaking up any rib sauce left on your plate.

It’s hard to resist a pillowy biscuit when you have ribs on your table.

Watermelon Salad with Feta

Consider serving a watermelon salad with feta for a refreshing twist.

The sweet juiciness of watermelon mixed with salty feta is super tasty with your ribs.

It’s a great way to introduce some lighter, summery flavors into the mix.

Pickled Vegetables

Pickled vegetables bring a tangy zip that pairs well with smoky baby back ribs.

The acidity helps cut through the richness, offering a fresh bite.

Experiment with different pickles to see what flavors you like best with your ribs.

Spicy Kale Chips

Spicy kale chips are a fun, healthy side that might not be the usual choice.

The crispy texture and slight spice elevate the succulent rib feast.

They’re easy to prepare and add a unique, modern twist to your meal spread.

Variations and Substitutions

Add Apple Cider Vinegar for Flavor

Using apple cider vinegar in the brine is a great choice for these baby back ribs.

Try Different Vinegars

You can also experiment with different vinegars like balsamic or red wine for a unique flavor twist!

Substitute Turbinado Sugar

Don’t stress if you don’t have turbinado sugar; brown sugar is a good substitute that works well.

Adjust the Heat Level

Try different levels of heat by adjusting the cayenne pepper.

You can add more or less depending on your preference for spiciness!

Swap Spanish Paprika

If you’re out of Spanish paprika, feel free to use smoked paprika to add a deeper, smoky note.

Ensure Gluten-Free Options

For a gluten-free option, double-check that your spices and vinegar are certified gluten-free.

Handle Mustard Allergies

Do you have mustard allergies? Skip the dry mustard or try using a small amount of Dijon mustard mixed into the brine.

Experiment with Sugar Substitutes

Another great swap: experiment with different kinds of sugar substitutes like coconut sugar for a healthier version.

Add Your Personal Touch

Making personal touches with these substitutions can add surprising flavors to your ribs.

Create a Personalized Twist

With these easy substitutions, you’ve got yourself a personalized twist on Guy Fieri’s classic ribs!

How to Store Leftover Guy Fieri Baby Back Ribs

Refrigerate the Ribs

If you plan to eat leftover ribs within the next few days, popping them into the refrigerator is a great option.

Make sure to use an airtight container or wrap them tightly with plastic wrap.

This helps keep them fresh and retains their smoky flavor!

Freeze for Later

For longer storage, freezing those ribs is the way to go.

Wrap them individually in plastic wrap, then place them in a freezer bag or vacuum-sealed bag.

This method lets you keep them in the freezer for up to three months without losing flavor or texture!

Keep the Flavor Intact

Always store ribs with a bit of leftover sauce or cooking juices.

This will keep them juicy and prevent them from drying out while stored.

Just a little extra step, but it makes all the difference when you finally dig into them later!

Common Mistakes to Avoid

Incorrect Brine Proportion

One common mistake when preparing Guy Fieri’s baby back ribs is using the wrong brine proportion.

Make sure to use one cup of apple cider vinegar with two cups of water for the perfect marinade balance.

Using too much vinegar can overpower the delicate flavors of the ribs.

Not Removing the Membrane

Failing to remove the thin membrane on the back of the ribs is another pitfall.

This step is crucial because the membrane prevents the rub and smoke from fully penetrating the meat for maximum flavor.

Use a knife to gently lift the membrane and pull it away with a paper towel.

Skipping the Rub

Skipping a generously seasoned rub will limit the depth of flavor in your ribs.

Combine ingredients like brown sugar, chili powder, and cayenne pepper for a robust and tasty rub.

Applying the rub a day before cooking will enhance the ribs’ taste and ensure a flavorful bite.