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
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). 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.
