Smoky, tender, and dripping with flavor, these Champagne Baby Back Ribs are a celebration on a plate. Infused with your favorite bubbly and kissed with cherrywood smoke, the meat falls off the bone with juicy perfection. Whether you’re hosting a summer cookout or simply looking to level up your backyard barbecue game, this recipe delivers standout flavor with minimal effort. A dry rub adds bold depth, champagne brings a subtle tang and tenderizing magic, and your favorite BBQ sauce ties it all together. These ribs are proof that luxury and comfort food can absolutely be one and the same.
How to Make Champagne Baby Back Ribs
Start by preheating your smoker to 225°F and prepping your ribs. Use a knife or kitchen shears to remove the membrane from the back of each baby back rib slab—this helps ensure the meat becomes tender and flavorful. Season the ribs generously on both sides with your favorite dry rub. If you’re making your own, a simple blend of kosher salt, onion powder, garlic powder, black pepper, oregano, brown sugar, mustard powder, and a pinch of cayenne works beautifully.
Place the ribs bone-side down directly on the smoker grates. Smoke the ribs for 2 full hours, letting the cherry wood infuse the meat with rich, smoky flavor. After this initial smoke, remove the ribs and wrap them tightly in heavy-duty foil. Before sealing them up, pour in one cup of your preferred champagne, Prosecco, or beer. This steaming step helps tenderize the meat and adds a subtle tang.
Lower the smoker temperature to 200°F, then place the wrapped ribs back on the smoker for another 2 hours. Once done, turn the smoker off and let the ribs rest directly on the grill, still wrapped, for 10 to 15 minutes. This resting phase is crucial—it allows the juices to settle and keeps the ribs moist.
When ready to serve, unwrap the ribs and slather them with your favorite BBQ sauce. If you prefer a sticky, lacquered finish, brush the ribs with sauce after unwrapping and return them to the smoker (uncovered) for an additional 30 minutes at 200°F. Either way, you’ll end up with ribs that are juicy, flavorful, and impossible to resist.
Perfect Pairings & Clever Leftovers for Champagne Baby Back Ribs
From Backyard Sips to Second-Day Magic
What to Drink with These Ribs
The champagne in the recipe doesn’t just tenderize—it inspires your drink menu, too. Pour a chilled glass of the same bubbly you cooked with for a sophisticated BBQ twist. If you’re leaning beer, go for something crisp and dry like a lager or pale ale to balance the sweetness of the BBQ sauce. Prefer non-alcoholic? A sparkling lemonade or cold brew iced tea pairs beautifully.
Side Dishes That Shine
Classic comfort sides never fail: mac and cheese, creamy potato salad, or charred corn bring satisfying texture. For something fresh, try a peach and arugula salad or tangy pickled vegetables to cut through the richness of the ribs.
Leftover Rib Remix
If you have leftovers (lucky you), pull the meat off the bone and repurpose it! Toss it into a grilled cheese, layer it in tacos, or stir into baked beans for a smoky twist. It also makes a phenomenal topping for loaded baked potatoes or flatbread pizzas.
Champagne Baby Back Ribs FAQ: Everything You Wanted to Know
Can I use a different cut of ribs?
Yes! While baby back ribs are ideal for their tenderness and shape, you can use spare ribs or St. Louis-style ribs—just adjust your cooking time, as they’re usually larger and meatier.
Is champagne really necessary?
Not at all. Prosecco or even a good-quality beer works just as well. The goal is to use something slightly acidic and bubbly to help tenderize and infuse flavor.
Can I finish the ribs in the oven?
Definitely. If your smoker time is up or the weather’s turned, you can wrap the ribs and finish the last 2 hours in a 200°F oven. For that final lacquer, broil them for 5 minutes after saucing.
What’s the best way to store leftovers?
Wrap cooled ribs tightly in foil or place in an airtight container. Refrigerate for up to 4 days, or freeze for up to 2 months. To reheat, cover with foil and warm in a 275°F oven until heated through.
How do I know the ribs are done?
They should be tender enough to pull apart with your hands but not mushy. You’ll also notice the meat has shrunk back from the bone about half an inch—a visual cue they’re perfectly smoked.
More Recipes from Rustic Joyful Food
If you loved this Champagne Baby Back Ribs recipe, you’ll love any of these equally delicious options!
- Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns
- Sticky, Sweet, Spicy Asian Salmon & Rice Noodles
- Cuban-Style Mojo Pork
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Champagne Baby Back Ribs
Equipment
- Knife or kitchen shears
- Tongs
- Small bowl (for rub)
- Smoker with thermometer
- Cherry wood chips
- Heavy-duty foil
- Grill-safe gloves
- Measuring Spoons
- Basting brush (optional)
Ingredients
- 2 full racks pork baby back ribs about 2 slabs
- 2 –3 teaspoons of your favorite rub see homemade rub below
- 1 cup champagne Prosecco, or beer
- 1/2 cup BBQ sauce of choice
Homemade Seasoning Rub
- 1 tablespoon kosher salt
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cracked black pepper
- 1 teaspoon dried oregano
- 1 –2 teaspoons brown sugar
- 1 teaspoon mustard powder
- Pinch of cayenne pepper
Instructions
- Preheat smoker to 225°F.
- Remove the membrane from the back of each rib slab using a knife or paper towel for grip.
- Season both sides of the ribs with your rub of choice.
- Place ribs bone-side down directly on the smoker grate. Smoke for 2 hours.
- Remove ribs and wrap tightly in foil. Before sealing, pour the champagne (or Prosecco/beer) into the foil packet around the ribs.
- Seal the foil completely and return the ribs to the smoker. Lower smoker temperature to 200°F and smoke for an additional 2 hours.
- Turn off the smoker. Let the ribs rest on the grill, in foil, for 10–15 minutes to allow juices to redistribute.
- Unwrap and slather ribs with BBQ sauce. Serve immediately.
- Optional: For lacquered ribs, after unwrapping, brush ribs with BBQ sauce and return to the smoker (uncovered) for an additional 30 minutes at 200°F.