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These Chicago-Style Barbecued Ribs are sweet, smoky, tangy, tender, and perfect for your next cookout! They cook in about 4 hours, and your guests will think you slaved all day over the grill.

Barbecued rack of ribs on a wooden cutting board, some ribs cut and separated, with a basting brush and a small bowl of barbecue sauce nearby.
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Table of Contents

Why You’ll 🫶🏻 these Ribs

Chicago’s baby back ribs stand out even in the diverse landscape of barbecue. Their distinctive cooking technique plays a crucial role in creating their signature flavor. To start, an assertive rub is essential for developing the deep, smoky essence that defines these ribs and the sauce. While recipes may differ, the rub typically features a blend of paprika, ground pepper, brown sugar, garlic and onion powder, mustard, and a kick of cayenne pepper, along with a local favorite seasoning: celery salt. The ribs’ remarkable quality is further enhanced by the infusion of genuine smoke, elevating their flavor. Enjoy! ~Nicole

Key Ingredients for Chicago-Style Barbecued Ribs

Two raw pork ribs on a metal tray next to bowls of wood chips, barbecue sauce with chopped tomatoes, assorted spices, and a basting brush on a white countertop.

Baby Back Ribs are the star on the grill. You will need about 3 pounds for this recipe.

Rub Ingredients are for both the ribs and the sauce.

Sauce is a ketchup-based sauce with additional ingredients of molasses, cider vinegar, and a dash of liquid smoke to complete the flavor. I use a ketchup that doesn’t contain high-fructose corn syrup.

Hickory Wood Chips create the perfect smoke flavor.

Equipment Needed

A close-up of a raw rack of ribs on a metal tray, with a knife inserted under the membrane to separate it from the meat.
Two racks of uncooked, seasoned ribs are on a metal baking tray next to a glass bowl of sauce being mixed with a whisk on a white countertop.
Two racks of seasoned ribs cooking on the grill of a smoker, with smoke visible rising around the food and the smoker lid partially open.
Two racks of cooked ribs on a wire rack over a baking sheet, partially covered with foil. Next to them is a bowl of barbecue sauce and a basting brush on a white countertop.

Tips for Making Chicago-Style Barbecued Ribs

  1. Before you begin, it is crucial to remove the membrane from the backside of the ribs. I use a thin boning knife to slip under the membrane, then gently pull it off. You may need to use a paper towel to help hold the slippery skin. Skipping this step will prevent the smoke from fully penetrating the meat, making it tough to eat.
  2. To prepare the ribs and sauce, blend together the rub ingredients and reserve 2 tablespoons for the sauce. Rub the remaining rub into both sides of the ribs.
  3. I have a side smoke box on my grill where the lit charcoal and hickory chips hang out. I place a 9 x 13-inch disposable aluminum pan filled with 2 cups of water to help the ribs stay moist.
  4. Once the ribs finish cooking on the grill, transfer them to a wire rack set on a rimmed baking sheet, place a little water in the sheet, cover with foil, and bake at 250°F for 1 ½ to 2 hours. WARNING– be careful when removing the pan from the oven, so the hot water doesn’t splash out.

Subsitutions

  • Use applewood or mesquite wood chips for a different smoky flavor.
  • Use dark brown sugar instead of light brown sugar.
  • Use smoked paprika instead of paprika for an added smoky layer of flavor.
A wooden cutting board with a rack of glazed ribs, several sliced ribs, a basting brush with barbecue sauce, and a small bowl of sauce on the side. Some sauce is spread on the meat and board.

Serving Suggestions

These ribs are well served with just about any BBQ side dish. Here are some ideas.

Close-up of three barbecue pork ribs with sauce on a wooden cutting board, with more ribs and a basting brush visible in the background.
Can I make the ribs on a gas grill?

Yes! For a gas grill, start by placing wood chips in a small disposable aluminum pan and set it directly on the primary burner. On the secondary burner(s), place another disposable aluminum pan filled with 2 cups of water, then return the cooking grate. Turn all burners to high and cover the grill, letting it heat until the chips begin to smoke heavily, which should take about 15 minutes. After that, reduce the primary burner to medium and turn off the other burner(s). Next, place the ribs over the pan filled with water and cook them covered, rotating and flipping the racks once during the process. This should take about 1 ½ hours, resulting in ribs that are deep red and infused with a smoky flavor.

Can I use briquettes?

Yes. I prefer lump hardwood charcoal, but you can light up to 100 briquettes.

How do I reheat leftovers?

You can use the microwave, or you can wrap them in aluminum foil and reheat them in the oven at 300°F until warmed through.

Can I freeze the ribs?

I don’t think they will make it to the freezer, but yes, you can. Wrap them individually in plastic wrap, then place them in a freezer-safe bag and freeze up to 3 months.

Other smoky meats you may enjoy…

A large portion of smoked, shredded pulled pork sits on a wooden cutting board, with a knife nearby. The meat looks juicy and tender with a mix of crispy, browned edges and pink interior.
Hickory Smoked Pulled Pork
Sliced smoked brisket with a dark, caramelized crust is arranged on a wooden cutting board. A fork and a small bowl of barbecue sauce sit beside the juicy, tender meat.
Hickory Smoked Beef Brisket

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Chicago-Style Barbecued Ribs

By Nicole
Prep: 20 minutes
Cook: 3 hours 30 minutes
Resting Time: 10 minutes
Total: 4 hours
Servings: 4 -6 people
Barbecued rack of ribs on a wooden cutting board, some ribs cut and separated, with a basting brush and a small bowl of barbecue sauce nearby.
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These Chicago-Style Barbecued Ribs are sweet, smoky, tangy, tender, and perfect for your next cookout!

Equipment

Ingredients 

For the Ribs

  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 tablespoon light brown sugar
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons celery salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground allspice
  • 3 pounds baby back ribs (about 2 racks), membrane removed
  • 2 cups hickory wood chips, soaked in water for 20 minutes

For the Sauce

  • 1 ½ cups ketchup
  • ¼ cup dark molasses, not blackstrap
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • ⅛ teaspoon liquid smoke

Instructions 

For the Ribs

  • Mix together mustard, paprika, sugar, garlic powder, onion powder, celery salt, cayenne, and allspice, setting aside 2 tablespoons for later use in the sauce. After drying the ribs with paper towels, thoroughly rub the remaining spice mixture onto both sides of the ribs. If desired, you can wrap the seasoned ribs in plastic wrap and refrigerate them for up to 24 hours to enhance the flavor.
  • To get started, open the vent on your grill and fill a chimney starter with hardwood charcoal or 100 coal briquettes. Next, place a 13-by-9-inch disposable aluminum pan filled with 2 cups of water on one side of the grill. Once the charcoal or coals are covered in a fine gray ash, pile them on the opposite side of the grill. Finally, sprinkle the wood chips over the hot coals and set the cooking grate in position. Place the ribs over the pan filled with water and cover the setup. Keep the lid vent halfway open while cooking. Remember to rotate and flip the racks once during the process. After approximately 1 ½ hours, the ribs should achieve a deep red color and a smoky flavor.
  • Meanwhile, preheat your oven to 250℉ and position the oven rack in the middle. Place a wire rack inside a rimmed baking sheet and pour in enough water to cover the bottom of the pan. Lay the ribs on the wire rack, then cover them securely with aluminum foil. Bake until the ribs are fully tender, about 1½ to 2 hours. Once done, move the ribs to a serving platter, cover them loosely with foil, and allow them to rest for 10 minutes before serving.

For the Sauce

  • In a bowl, combine ketchup, molasses, vinegar, water, liquid smoke, and the reserved spice rub, whisking them together until well blended. Brush the ribs generously with one cup of the barbecue sauce, and serve the remaining sauce on the side. Enjoy!

Notes

For a gas grill, start by placing wood chips in a small disposable aluminum pan and setting it directly on the primary burner. On the secondary burner(s), place another disposable aluminum pan filled with 2 cups of water, then return the cooking grate. Turn all burners to high and cover the grill, letting it heat until the chips begin to smoke heavily, which should take about 15 minutes. After that, reduce the primary burner to medium and turn off the other burner(s). Next, place the ribs over the pan filled with water and cook them covered, rotating and flipping the racks once during the process. This should take about 1 ½ hours, resulting in ribs that are deep red and infused with a smoky flavor.
Ribs can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 674kcal, Carbohydrates: 47g, Protein: 43g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 148mg, Sodium: 1909mg, Potassium: 1207mg, Fiber: 2g, Sugar: 39g, Vitamin A: 1581IU, Vitamin C: 5mg, Calcium: 142mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

Source: Adapted from americastestkitchen.com

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