Smoky BBQ Ribs (Print Version)

Tender ribs slow-cooked and glazed with smoky barbecue sauce for ultimate fall-off-the-bone goodness.

# What You'll Need:

→ Ribs

01 - 3-4 lbs pork or beef ribs
02 - 2 tbsp olive oil

→ Dry Rub

03 - 2 tbsp brown sugar
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp ground black pepper
08 - 1 tsp salt
09 - ½ tsp cayenne pepper

→ Barbecue Sauce

10 - 1 cup barbecue sauce
11 - 2 tbsp honey
12 - 1 tbsp apple cider vinegar

# How To Make It:

01 - Preheat the oven to 300°F. Line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs. Pat ribs dry with paper towels.
03 - Rub olive oil all over the ribs. Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a small bowl. Evenly coat the ribs with the dry rub.
04 - Place ribs on the prepared baking sheet, meat side up. Cover tightly with foil. Bake for 2 to 2½ hours until meat is tender and pulls away from the bones.
05 - Mix barbecue sauce, honey, and apple cider vinegar in a bowl.
06 - Remove ribs from the oven. Increase oven temperature to 425°F or preheat a grill to medium-high heat. Brush ribs generously with the barbecue sauce mixture. Return to the oven uncovered or place on the grill and cook for 10 to 15 minutes, basting once, until caramelized and sticky.
07 - Rest the ribs for 5 minutes. Slice between the bones and serve with extra sauce.

# Top Tips:

01 -
  • The meat literally falls off the bone, no sawing or wrestling required
  • That dry rub creates a crust that people will ask you about for weeks
  • The honey glazed finish strikes that perfect sweet smoky balance
02 -
  • Removing that membrane from the back of the ribs is not optional if you want tender results
  • Letting the ribs rest after the final glaze keeps the juices from running all over your cutting board
  • The foil seal during the initial bake is what creates that fall apart texture
03 -
  • Let the dry rub sit on the ribs for an hour or even overnight in the fridge for deeper flavor penetration
  • Use a silicone brush for the glaze it holds more sauce and makes basting so much easier
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