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Famous Dave’s Baby Back Ribs (Copycat) Recipe

Famous Dave’s Baby Back Ribs (Copycat) Recipe

Photos of Famous Dave’s Baby Back Ribs (Copycat) Recipe

For those of you who are masters of the grill and smoker, you’ll want to try this Famous Dave’s rib recipe! We’ve even got the recipe for the BBQ sauce in our arsenal, so you can make that from scratch, too, for an authentic baby back rib meal.


Have a family feast and make this Famous Dave's rib recipe. Fall of the bone ribs made with a sweet and tangy barbecue sauce.

Prep: 20 mins
Marinate: 3 hrs
Cook: 3 hrs 20 mins
Total: 6 hrs 40 mins


  • 2 baby back ribs slabs, or St. Louis’-style, roughly 2 lb each and 11 to 14 bones per slab

Dry Rub:

  • ½ cup brown sugar
  • 2 tbsp salt
  • 1 tbsp  Italian Seasoning
  • 1 tbsp garlic salt
  • ½ tbsp chili powder
  • ½ tbsp onion powder
  • ½ tbsp ground celery seeds
  • ½ tbsp lemon pepper
  • ½ tbsp ground black pepper
  • ½ tbsp cayenne pepper
  • ½ tbsp ground yellow mustard seeds

Barbecue Sauce:

  • oz red onions, chopped
  • 1 cup pineapple juice, or orange juice
  • ½ cup molasses
  • ½ cup brown sugar
  • cup tomato paste
  • ¼ cup apple cider vinegar
  • ¼ cup honey
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce, of choice, preferably Tabasco
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and ground black pepper, to taste

To serve:

  • corn muffins or baked beans, or both
  • vegetables , of preference
  • parsley, chopped
  • barbeque sauce


  1. In a mixing bowl, mix together brown sugar, salt, Italian seasoning, garlic salt, chili powder, onion powder, ground celery seeds, lemon pepper, ground black pepper, cayenne pepper, and ground yellow mustard seeds.
  2. Gently pull the thin membranes that surround the back of the ribs. This will help the dry rub marinate the ribs and prevent the ribs from contorting after roasting.
  3. Score both sides of the ribs, and generously sprinkle the dry rub all over. Spread the rub all around the rubs by hand. Store any leftover dry rub for future use.
  4. Cover tightly with foil ensuring all sides are sealed to prevent any liquid from leaking out. Chill and marinate for at least 3 hours but no more than 6 hours.
  5. Preheat the oven to 300 degrees F.
  6. Place the foil-covered ribs into a roasting tray and bake for 3 hours or until the meat is tender and is easily pulled off the bone.
  7. Heat up oil in a sauce pot over medium heat. Saute onions until translucent. Then add pineapple juice, molasses, brown sugar, tomato paste, apple cider vinegar, honey, olive oil, soy sauce, Worcestershire sauce, hot sauce, garlic powder, and onion powder.
  8. Using a stick blender, puree the sauce and season with salt and pepper to taste.
  9. Once the ribs are tender, remove and discard the foil then brush the barbeque sauce around the ribs. Slice the ribs according to serving preference or serve entire slabs for guests to help themselves.
  10. Garnish with ¼ teaspoon of parsley. Can be paired with baked beans, corn muffins, or vegetable sides. Serve with ¼ cup of barbecue sauce per serving.


  • Sugar: 76g
  • :
  • Calcium: 176mg
  • Calories: 584kcal
  • Carbohydrates: 83g
  • Cholesterol: 65mg
  • Fat: 21g
  • Fiber: 2g
  • Iron: 4mg
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 3g
  • Potassium: 1044mg
  • Protein: 20g
  • Saturated Fat: 6g
  • Sodium: 3944mg
  • Trans Fat: 1g
  • Vitamin A: 640IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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