Mesquite-Smoked Baby Back Ribs with Sweet and Tangy Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baby back ribs smoked over mesquite wood and finished with a sticky, sweet and tangy glaze for a classic Texas BBQ flavor. This American-inspired barbecue recipe, ready in about 265 minutes, pairs baby back ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 240 min Serves 6 American cuisine 500 cal/serving

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Ingredients

2 racks (about 4 pounds) baby back ribs
1 tbsp kosher salt
1 tbsp black pepper
2 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
2 cups mesquite wood chips
1/4 cup honey
2 tbsp apple cider vinegar
1/4 cup ketchup
1 tbsp Worcestershire sauce

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Instructions

Step 1: In a small bowl, combine 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder to create a dry rub.
Step 2: Remove the silver skin from the back of 2 racks baby back ribs and rub the spice mixture evenly over both sides.
Step 3: Preheat smoker to 225°F with 2 cups mesquite wood chips for a strong smoky flavor.
Step 4: Place ribs bone side down on smoker rack and smoke for 3 hours, maintaining temperature and smoke.
Step 5: Meanwhile, whisk together 1/4 cup honey, 2 tbsp apple cider vinegar, 1/4 cup ketchup, and 1 tbsp Worcestershire sauce to make the glaze.
Step 6: After 3 hours, brush ribs generously with the glaze and continue smoking for another 1 hour, basting every 20 minutes until ribs are tender and glaze is sticky.
Step 7: Remove ribs from smoker and let rest for 10 minutes before slicing between bones to serve.