Description
This tender and flavorful ribs recipe features slow-roasted baby back ribs coated with a homemade dry rub and finished with a rich, tangy BBQ sauce. The ribs are first slow-cooked in the oven until perfectly tender, then grilled to caramelize the sauce and add a delicious smoky char, making them an irresistible meal for any occasion.
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) and line a large baking sheet with aluminum foil to catch drippings and make cleanup easier.
- Remove the Silver Skin: Using a paper towel for grip, carefully peel off the thin membrane from the back of the ribs to ensure the rub penetrates well and for a more tender result.
- Season the Ribs: Pat the ribs dry thoroughly with paper towels, then season generously on both sides with salt and black pepper.
- 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, black pepper, and salt.
- Apply the Dry Rub: Coat the ribs evenly with the dry rub mixture, pressing it firmly into the meat. Allow the ribs to rest at room temperature for 20 to 30 minutes for the flavors to develop.
- Slow Roast the Ribs: Place the ribs meat-side up on the foil-lined baking sheet and cover tightly with aluminum foil to keep them moist. Bake in the preheated oven for 2.5 to 3 hours until the meat is tender and pulls away from the bones easily.
- Prepare the BBQ Sauce: While the ribs cook, 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. Simmer for 15 to 20 minutes until slightly thickened, stirring occasionally.
- Finish the Ribs on the Grill: Preheat a grill or grill pan to medium-high heat. Remove ribs from the oven, discard the foil, and brush generously with the BBQ sauce. Grill the ribs for 5 to 7 minutes per side, basting frequently with more sauce, until caramelized and nicely charred.
- Rest and Serve: Let the ribs rest for 5 minutes once off the grill to allow juices to redistribute. Slice between the bones and serve with extra BBQ sauce on the side for dipping.
Notes
- Removing the silver skin from the ribs is essential for tender meat and better flavor absorption.
- For extra smoky flavor, consider adding a few drops of liquid smoke to the BBQ sauce or smoking the ribs before roasting if you have the equipment.
- If you prefer less spice, omit the cayenne pepper from the dry rub.
- Use aluminum foil to make cleanup easier and retain moisture during slow roasting.
- Resting the ribs after grilling ensures juicier slices.
