There is something truly irresistible about the Slow-Roasted Baby Back Ribs with Homemade BBQ Sauce Recipe that makes it an absolute favorite for any gathering or cozy night in. These ribs are fall-off-the-bone tender thanks to slow roasting, while the homemade BBQ sauce adds a tangy, sweet, and smoky depth that elevates the dish to new heights. The combination of carefully chosen spices and the perfect balance of flavors in the sauce delivers a mouthwatering experience that’s both comforting and impressive. If you’re ready to savor ribs that are bursting with flavor and made with love, this recipe is just what you need!
Ingredients You’ll Need
Every ingredient here is straightforward but plays an essential role in building the incredible taste, texture, and color of these slow-roasted ribs. From the savory rub to the rich BBQ sauce, each element works in harmony to create a masterpiece.
- Baby back ribs (2 racks, about 3-4 pounds): The star of the dish, tender and perfect for slow roasting.
- Salt and black pepper: Simple but vital for seasoning that enhances natural meat flavors.
- Brown sugar (2 tablespoons for rub, 2 tablespoons for sauce): Adds sweetness and helps create a beautiful caramelized crust.
- Paprika and smoked paprika: Bring smoky warmth and deepen color.
- Garlic powder and onion powder: Provide robust, savory undertones.
- Ground mustard, ground cumin, chili powder: Add complexity and a mild earthy heat.
- Cayenne pepper (optional): For those who enjoy a little spicy kick.
- Ketchup (1 cup): The base for the homemade BBQ sauce, giving tanginess and body.
- Apple cider vinegar (1/4 cup): Introduces brightness and acidity to balance the sauce.
- Worcestershire sauce (1 tablespoon): Deepens the umami flavor.
- Mustard (1 tablespoon): Adds a subtle tang and sharpness to the sauce.
- Honey (1 tablespoon): Enhances sweetness and helps the sauce glaze the ribs beautifully.
How to Make Slow-Roasted Baby Back Ribs with Homemade BBQ Sauce Recipe
Step 1: Prepare the Ribs
Start by heating your oven to a steady 300°F (150°C) and lining a large baking sheet with aluminum foil. The low, slow heat is key to breaking down the ribs’ collagen, turning them tender and juicy. Removing the silver skin from the ribs is a game changer—it helps the dry rub and sauce penetrate the meat better, while ensuring every bite is tender and delicious.
Step 2: Season the Ribs
Pat your ribs dry and sprinkle salt and black pepper generously over them. These simple seasonings enhance the natural pork flavor and prepare the meat for the dry rub that follows.
Step 3: Make and Apply the Dry Rub
Mix brown sugar, paprika, garlic powder, onion powder, ground mustard, cumin, chili powder, cayenne pepper (if using), black pepper, and salt in a bowl. Rub this spice blend thoroughly over both sides of the ribs. Pressing in the rub ensures all those fantastic flavors stick to the meat while it rests for 20 to 30 minutes at room temperature—this also helps the rub meld with the meat.
Step 4: Slow Roast the Ribs
Place the ribs meat-side up on your foil-lined baking sheet and cover them tightly with foil. Bake for 2.5 to 3 hours. This slow roasting gently cooks the ribs until they are incredibly tender, with the meat pulling away easily from the bone, while locking in moisture.
Step 5: Prepare the Homemade BBQ Sauce
While the ribs roast, 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 gently for 15 to 20 minutes, stirring now and then, until the sauce thickens just right. Adjust seasoning to suit your taste—this sauce will be the glaze that makes the ribs a true star.
Step 6: Finish the Ribs on the Grill
When the ribs are tender and ready, preheat your grill or grill pan to medium-high. Remove the foil from the ribs and brush generous amounts of your homemade BBQ sauce all over. Grill for about 5 to 7 minutes per side, basting constantly with more sauce. This caramelizes the sauce on the surface, giving the ribs a gorgeous char and rich flavor.
Step 7: Rest and Serve
Once grilled to perfection, let the ribs rest for 5 minutes before slicing. This helps retain the juices, ensuring every bite is succulent. Serve with extra BBQ sauce on the side so everyone can enjoy as much as they want!
How to Serve Slow-Roasted Baby Back Ribs with Homemade BBQ Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or sliced green onions adds a pop of color and freshness that contrasts beautifully with the smoky ribs. Adding a few lemon or lime wedges on the side brightens up each bite too.
Side Dishes
Classic sides like creamy coleslaw or buttery cornbread elevate the meal by balancing the rich ribs with cool crunch or soft sweetness. Roasted vegetables or baked beans are also fantastic partners, bringing comforting textures and flavors to the table.
Creative Ways to Present
For a fun twist, serve these slow-roasted ribs on a wooden board lined with parchment paper, accompanied by mini mason jars of extra BBQ sauce for dipping. This casual setup invites everyone to dig in and savor the experience, perfect for a laid-back party or family meal.
Make Ahead and Storage
Storing Leftovers
If you have any ribs left (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent the ribs from becoming soggy.
Freezing
To enjoy this Slow-Roasted Baby Back Ribs with Homemade BBQ Sauce Recipe later, freeze fully cooked ribs wrapped tightly in foil or plastic wrap. They can be frozen for up to 2 months without losing flavor or moisture. Freeze the sauce in a separate container.
Reheating
Reheat leftover ribs gently in the oven at 275°F (135°C), covered with foil to maintain moisture, for about 20 minutes, or until warm. Reheat sauce in a small saucepan over low heat, stirring occasionally, then brush over ribs before serving to revive that freshly-made taste.
FAQs
Can I use baby back ribs from the freezer?
Absolutely! Just make sure to fully thaw them in the refrigerator overnight before preparing and cooking, so they roast evenly and absorb the rub and sauce nicely.
Is the cayenne pepper necessary in the dry rub?
No, cayenne is optional and can be left out if you prefer a milder flavor. It adds a subtle heat that pairs well with the smoky spices but won’t overpower the dish.
Can I make the BBQ sauce ahead of time?
Yes, making the BBQ sauce a day or two in advance actually helps the flavors meld better. Store it in an airtight container in the fridge and just warm it up slightly before applying to the ribs.
How do I know when the ribs are done?
The ribs should be tender and the meat should pull away from the bones easily. When you gently lift the ribs, the surface meat might even crack slightly — a perfect sign they’re ready for the final grill glaze.
Can I cook these ribs on a grill instead of oven-roasting?
Slow roasting in the oven ensures consistent low heat and tenderness, but you can do a similar slow cook on a grill using indirect heat covered with foil. Just keep the temperature low and slow to achieve the same fall-off-the-bone results.
Final Thoughts
If you’re craving ribs that are tender, flavorful, and glazed with a homemade BBQ sauce that tastes like it took hours of love and care, you must try this Slow-Roasted Baby Back Ribs with Homemade BBQ Sauce Recipe. It’s one of those recipes that will quickly become a family favorite and a reliable go-to when you want to wow friends or treat yourself. Gather your ingredients, take your time, and enjoy every delicious bite—you’ll be so glad you did!
Print
Slow-Roasted Baby Back Ribs with Homemade BBQ Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This tender and flavorful ribs recipe features baby back ribs slow-roasted in the oven with a perfectly balanced dry rub, finished off on the grill with a rich homemade BBQ sauce for a delicious caramelized crust. Perfect for a hearty meal that’s both smoky and sweet.
Ingredients
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.
- Remove Silver Skin: Remove the thin membrane from the back of the ribs by using a paper towel for a firm grip, to allow seasoning and tenderness.
- Season Ribs: Pat the ribs dry with paper towels, then season generously with salt and pepper on both sides.
- Make the Dry Rub: In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, ground mustard, cumin, chili powder, cayenne pepper, black pepper, and salt.
- Apply Dry Rub: Rub the dry mixture all over the ribs, pressing it into the meat for full flavor. Let the ribs sit at room temperature for 20-30 minutes to absorb the rub.
- Cook the Ribs: Place the ribs meat-side up on the prepared baking sheet and cover tightly with aluminum foil. Bake in the oven for 2.5 to 3 hours until tender and the meat pulls away easily from the bone.
- Prepare BBQ Sauce: While 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 and simmer for 15-20 minutes until slightly thickened. Remove from heat.
- Finish on Grill: Preheat a grill or grill pan to medium-high. Remove ribs from oven, discard foil, and brush generously with BBQ sauce.
- Grill with Sauce: Grill ribs for 5-7 minutes per side, basting with extra BBQ sauce, until nicely charred and caramelized.
- Rest and Serve: Let ribs rest for 5 minutes after grilling, then slice and serve with additional BBQ sauce on the side.
Notes
- Removing the silver skin is key to tender ribs that absorb the rub well.
- Slow roasting at low temperature ensures fall-off-the-bone tenderness.
- Grilling with sauce at the end caramelizes the sugars for deeper flavor and char.
- Adjust cayenne pepper based on preferred spice level or omit for mild ribs.
- Leftover ribs can be refrigerated and reheated gently with BBQ sauce.
