Description
These Easy BBQ Ribs are slow-cooked until fall-off-the-bone tender, then slathered in a smoky, tangy barbecue sauce. Whether you cook them in the oven, slow cooker, or grill, they’re simple to make and absolutely delicious!
Ingredients
Units
Scale
- 2 racks baby back ribs (or St. Louis-style ribs)
- 2 tablespoons olive oil
For the Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for spice)
For the BBQ Sauce:
- 1 cup barbecue sauce (your favorite brand or homemade)
- 2 tablespoons honey (or maple syrup for extra sweetness)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
Instructions
1. Prepare the Ribs:
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel.
- Rub the ribs with olive oil, then coat them evenly with the dry rub, pressing it in well.
2. Cooking Methods:
Oven Method (Best for Fall-Off-the-Bone Ribs)
- Preheat oven to 275°F (135°C).
- Wrap the ribs tightly in foil and place them on a baking sheet.
- Bake for 2.5 to 3 hours until tender.
- Remove from foil, brush with BBQ sauce, and broil for 5-7 minutes until caramelized.
Slow Cooker Method (Set-It-and-Forget-It)
- Cut the ribs into 3-4 rib sections and place them in the slow cooker.
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Brush with BBQ sauce and broil for 5-7 minutes for a caramelized finish.
Grill Method (Smoky & Charred Flavor)
- Preheat grill to medium (350°F).
- Wrap ribs in foil and grill for 1.5 to 2 hours, flipping occasionally.
- Remove from foil, brush with BBQ sauce, and grill for 10 minutes per side, until caramelized.
3. Serve & Enjoy:
- Let ribs rest for 5 minutes, then slice and serve with extra BBQ sauce!
Notes
- For extra smoky flavor, add 1 teaspoon liquid smoke to the BBQ sauce.
- Want crispy ribs? Finish on a grill or under a broiler for a charred crust.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.