Ribs this good don’t happen by accident—Michael Chiarello’s method makes sure every bite is tender and deeply seasoned.
The first step is all in the dry rub, which coats the meat and works its magic overnight.
I always remove the membrane from the back of the ribs before seasoning—it’s the difference between chewy and melt-in-your-mouth.
Cooking them low and slow in the oven before finishing on the grill locks in juiciness and adds just the right texture.
One trick I stick to is glazing in layers, letting each one set before adding more, so the sauce builds up without burning.
Every time I make these, the meat pulls clean from the bone, and that smoky-sweet crust is just something to behold, guys!
How to Make Michael Chiarello’s Babyback Ribs
Ingredients
- 2 racks Baby Back Ribs
- 4 tbsp Garlic
- 2 cups Honey
- 2 cups Ketchup
- 1/2 cup Soy Sauce
- Salt (to taste)
- Pepper (to taste)
Step-by-Step Instructions
Step 1:
Preheat your oven to 325 degrees Fahrenheit.
Step 2:
Cut each rack of ribs in half along the bone so they can be easily stacked.
Step 3:
Generously salt and pepper both sides of the ribs.
Step 4:
Mix the espresso sauce, honey, ketchup, and soy sauce in a bowl to make the sauce.
Step 5:
Place the ribs on a baking sheet lined with aluminum foil and brush them with the sauce.
Step 6:
Bake in the oven for 2 hours, occasionally basting with the sauce.
Step 7:
If you prefer, finish the ribs on an outdoor grill or under broiler heat for 15 minutes until glazed and tender.
Tips and Tricks for Making This Recipe
Adjusting the Flavor:
If you like it spicier, add a pinch of cayenne pepper or some crushed red pepper flakes to the sauce.
Prepping in Advance:
You can prepare the ribs a day ahead and store them in the refrigerator in an airtight container for extra flavor.
Finishing Touch:
Finishing the ribs on a grill adds a nice smokey touch to the dish, enhancing the overall flavor profile.
Resting Period:
Letting the ribs rest for a few minutes after cooking allows the juices to redistribute, making them even juicier.
Checking for Doneness:
Ensure the meat is tender and can pull away from the bone easily, which is a good indication that the ribs are cooked perfectly.
What to Serve with Michael Chiarello’s Babyback Ribs
Coleslaw Crunch
You can’t go wrong with a classic coleslaw to balance the richness of the ribs.
The cool, crisp cabbage paired with a tangy dressing offers a refreshing contrast to the smoky meat.
Try adding a hint of apple cider vinegar for extra zest.
Grilled Corn on the Cob
Don’t forget about grilled corn on the cob!
The sweet, smoky flavor enhances the barbecue sauce of the ribs perfectly.
Brush with a bit of herb-infused butter to take it up a notch.
Garlic Mashed Potatoes
Smooth and creamy garlic mashed potatoes are a comforting option to pair with your ribs.
The buttery texture and hint of garlic add a warm richness to each bite.
They’re simple to make, and everyone loves them!
Watermelon, Feta, and Mint Salad
For something a bit unusual, try a watermelon, feta, and mint salad.
The sweetness of the watermelon combined with the salty feta and fresh mint will surprise you.
It refreshes your palate and pairs well with the savory ribs.
Sautéed Brussels Sprouts with Almonds
Add some greens with a twist with sautéed Brussels sprouts.
The nuttiness of the almonds complements the slightly bitter yet earthy flavor of the sprouts.
A dash of balsamic glaze enhances the dish!
Variations and Substitutions
You might want to mix it up with different sauces for the ribs beyond the espresso barbecue sauce.
Try a sweet and spicy honey mustard glaze if you’re into something different.
Simply swap the espresso sauce for a store-bought barbecue sauce with a twist by adding a bit of espresso powder for some kick!
Spice Rub Modifications
For a different flavor, change the spice rub by using smoked paprika, cumin, and brown sugar.
You can add ground chipotle if you’re looking to spice things up!
Meat Alternatives
If pork isn’t your thing, consider using beef short ribs or even chicken.
Adjust the cooking time depending on the meat to ensure tenderness and flavor absorption.
Cooking Methods
Besides baking and grilling, these ribs work well in a slow cooker.
Cooking low and slow allows the meat to become more tender.
Get creative, and try using soy sauce or teriyaki as alternative ways to refresh your dish.
How to Store Leftover Michael Chiarello Babyback Ribs
Refrigeration Tips
Make sure the ribs have cooled to room temperature before placing them in the fridge; keeping them at room temperature prevents condensation.
Wrap the ribs tightly in aluminum foil or place them in an airtight container to maintain their juiciness and flavor over a couple of days.
Your refrigerator should be set to 40°F (4°C) or below to properly store the ribs without risking spoilage from improper temperature settings.
Freezer Storage
Wrap leftover ribs individually in plastic wrap initially, and follow with a layer of foil.
This approach reduces air exposure and keeps them fresh for longer periods.
Place them in a heavy-duty freezer bag, and label the bag with today’s date.
For maximum quality, you’ll want to consume the frozen ribs within three months.
Preventing Sauce Separation
If you’ve still got some of that rich espresso barbecue sauce left, store it separately from the ribs.
Use a small airtight container to keep the sauce fresh in the fridge and make sure the seal is tight.
Stir it occasionally to maintain its creamy texture and flavor consistency when you’re ready to serve again.
Common Mistakes to Avoid
Forgetting to Preheat the Grill
You want those ribs perfectly cooked, right?
Skipping the grill preheat might lead to uneven cooking or drying them out.
Preheat the grill to get those flavors right!
Over-Saucing Too Early
Applying sauce too early can cause burning.
Keep it simple at the beginning and save the heavy saucing for the last part of grilling.
You’ll want your ribs to have a rich, flavorful crust.
Not Resting After Cooking
After removing the ribs from the grill, it’s important to let them rest.
Resting helps the juices redistribute throughout the meat.
Give them a good 10–15 minutes before you slice and serve!
Michael Chiarello's Babyback Ribs Recipe
Ingredients
- 2 racks Baby Back Ribs
- 4 tbsp Garlic
- 2 cups Honey
- 2 cups Ketchup
- 1/2 cup Soy Sauce
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Cut each rack of ribs in half along the bone so they can be easily stacked.
- Generously salt and pepper both sides of the ribs.
- Mix the espresso sauce, honey, ketchup, and soy sauce in a bowl to make the sauce.
- Place the ribs on a baking sheet lined with aluminum foil and brush them with the sauce.
- Bake in the oven for 2 hours, occasionally basting with the sauce.
- If you prefer, finish the ribs on an outdoor grill or under broiler heat for 15 minutes until glazed and tender.