Description
These fall-off-the-bone ribs are tender, juicy, and packed with smoky-sweet BBQ flavor. Slow-cooked to perfection and finished with a sticky, caramelized glaze, these ribs are perfect for summer BBQs, game day, or a weekend feast! 🐷🔥
Ingredients
Scale
For the Ribs:
- 2 racks baby back ribs (or St. Louis-style spare ribs)
- 2 tbsp olive oil (for coating)
For the Dry Rub:
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp mustard powder (optional, for depth)
For the BBQ Sauce: (Or use your favorite store-bought BBQ sauce)
- 1 cup BBQ sauce (hickory, honey, or spicy BBQ works great!)
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
Instructions
Step 1: Prep the Ribs
- Remove the membrane from the back of the ribs for maximum tenderness. (Use a knife to loosen it, then pull it off with a paper towel.)
- Rub both sides of the ribs with olive oil, then coat generously with the dry rub, massaging it into the meat.
- Let the ribs sit for 30 minutes at room temperature or refrigerate overnight for deeper flavor.
Step 2: Cook the Ribs (Oven or Grill)
Oven Method (Slow & Tender):
- Preheat oven to 275°F (135°C).
- Wrap ribs tightly in foil and place on a baking sheet.
- Bake for 2.5 to 3 hours until tender.
Grill Method (Smoky & Flavorful):
- Preheat grill to 225°F (110°C) using indirect heat.
- Place ribs on the grill and cook for 3-4 hours, wrapping in foil after the first 2 hours.
Step 3: Glaze & Caramelize
- Mix BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a bowl.
- Brush a generous layer of sauce onto the ribs.
- Oven: Broil for 5 minutes until caramelized.
Grill: Increase heat to medium-high and grill for 5-10 minutes until sticky and slightly charred.
Step 4: Serve & Enjoy!
- Let the ribs rest for 5 minutes, then slice between the bones.
- Serve with extra BBQ sauce, cornbread, coleslaw, or baked beans for the ultimate meal!
Notes
- Smoky Flavor: Add liquid smoke to the rub or use hickory wood chips on the grill.
- Shortcut Method: Use a pressure cooker or Instant Pot—cook on high pressure for 25 minutes, then broil or grill for a crispy finish.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.