Description
This ribs recipe features tender, slow-roasted baby back ribs coated with a flavorful dry rub and finished with a homemade smoky BBQ sauce. The ribs are first baked to perfection, making the meat fall-off-the-bone tender, then grilled to caramelize the sauce and add a delightful charred flavor. Perfect for a hearty family meal or outdoor gathering.
Ingredients
Scale
Ribs and Dry Rub
- 2 racks of baby back ribs (about 3-4 pounds)
- Salt and black pepper, to taste
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon black pepper
- 1 teaspoon salt
BBQ Sauce
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Ribs: Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil to catch drippings and facilitate cleanup.
- Remove the Silver Skin: Using a paper towel for grip, carefully peel off the thin membrane from the back of each rack of ribs. This step helps the seasonings penetrate and improves tenderness.
- Season the Ribs: Pat the ribs dry with paper towels and season generously with salt and black pepper on both sides to enhance flavor.
- Make the Dry Rub: In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, ground mustard, ground cumin, chili powder, cayenne pepper (if using), black pepper, and salt until well combined.
- Apply the Dry Rub: Rub the dry seasoning mix thoroughly onto both sides of the ribs, pressing it into the meat. Allow the ribs to sit at room temperature for 20-30 minutes to let the flavors meld.
- Slow Roast the Ribs: Place the ribs on the prepared baking sheet, meat side up, and cover tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Prepare the BBQ Sauce: While the ribs bake, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, honey, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan over medium heat. Stir frequently and let simmer gently for 15-20 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
- Preheat Grill or Grill Pan: When the ribs are almost done baking, heat a grill or grill pan over medium-high heat to prepare for finishing.
- Brush and Grill Ribs: Remove the ribs from the oven and carefully discard the foil. Brush a generous layer of the homemade BBQ sauce over the ribs. Place them on the preheated grill and cook for 5-7 minutes per side, basting with more sauce, until the ribs develop a nice char and the sauce caramelizes.
- Rest and Serve: Take the ribs off the grill and let them rest for 5 minutes to allow the juices to redistribute. Slice between the bones and serve with extra BBQ sauce on the side for dipping.
Notes
- Removing the silver skin helps make the ribs more tender and flavorful.
- Low and slow baking at 300°F allows the ribs to cook gently and become tender without drying out.
- You can adjust the cayenne pepper amount or omit it depending on desired spice level.
- Grilling after baking adds a smoky char and caramelizes the BBQ sauce for extra flavor.
- If you don’t have a grill, broiling the ribs with sauce for a few minutes can be an alternative method to caramelize the sauce.
- Leftover ribs and sauce can be refrigerated for up to 3 days and reheated gently.
