Tender smoky BBQ ribs (Printable)

Slow-cooked ribs glazed in smoky sauce for tender, flavorful bites ideal for backyard feasts.

# What You'll Need:

→ Ribs

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

→ Dry Rub

03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - ½ teaspoon cayenne pepper (optional)

→ Barbecue Sauce

10 - 1 cup barbecue sauce (store-bought or homemade)
11 - 2 tablespoons honey
12 - 1 tablespoon apple cider vinegar

# How To:

01 - Preheat the oven to 300°F and line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs if present and pat dry with paper towels.
03 - Rub olive oil all over the ribs. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a bowl and evenly coat the ribs with this dry rub.
04 - Place ribs meat side up on the prepared baking sheet and cover tightly with foil.
05 - Bake ribs for 2 to 2½ hours until meat is tender and begins to pull away from the bones.
06 - In a bowl, mix barbecue sauce, honey, and apple cider vinegar until combined.
07 - Remove ribs from oven and increase oven temperature to 425°F or preheat a grill to medium-high heat.
08 - Brush ribs generously with the barbecue sauce mixture.
09 - Return ribs to the oven uncovered or grill for 10 to 15 minutes, basting once, until the sauce is caramelized and sticky.
10 - Let ribs rest for 5 minutes, then slice between the bones and serve with additional sauce.

# Expert Tips:

01 -
  • The ribs fall off the bone without any struggle, which honestly feels like magic the first time it happens.
  • Your kitchen will smell like a proper barbecue joint, and your guests will think you've been cooking all day when it's really just two and a half hours.
  • The dry rub creates this beautiful crust that keeps the meat juicy underneath, a texture contrast that keeps you coming back.
02 -
  • Don't skip removing that membrane on the back of the ribs; it's a thin barrier that sounds like a small thing but actually stops the rub and heat from doing their job.
  • The 2 to 2½ hour window depends on your oven's accuracy and the thickness of your ribs—if they're not pulling away easily from the bone at 2 hours, give them another 15 minutes rather than rushing.
  • Basting during the final glaze step makes the difference between sticky ribs and ribs with a proper caramelized crust that cracks slightly when you bite it.
03 -
  • Use a meat thermometer if you want precision—the ribs are done when the thickest part reaches around 90°C (195°F) and the meat pulls back from the bones.
  • If your barbecue sauce is already sweet, reduce the honey slightly to avoid overdoing it; taste as you go and adjust the glaze to your preference.
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