Description
This classic ribs recipe features tender, slow-roasted baby back ribs seasoned with a flavorful dry rub and finished with a tangy homemade BBQ sauce. After baking low and slow to perfection, the ribs are grilled to caramelize the sauce, delivering a smoky, slightly charred finish that’s perfect for a hearty meal.
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 Silver Skin: Using a paper towel for extra grip, peel off the thin membrane on the back of the ribs to ensure tenderness and better seasoning absorption.
- Season Ribs: Pat the ribs dry with paper towels, then season generously with salt and black pepper to start building flavor.
- Make Dry Rub: In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, ground mustard, ground cumin, chili powder, cayenne pepper (if using), black pepper, and salt.
- Apply Dry Rub: Rub the spice mixture all over both sides of the ribs, pressing it into the meat. Let the ribs sit at room temperature for 20-30 minutes to absorb the flavors.
- Slow Roast Ribs: Place ribs meat-side up on the prepared baking sheet, cover tightly with aluminum foil to lock in moisture, and bake for 2.5 to 3 hours until they are tender and the meat pulls away from the bone easily.
- 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. Simmer over medium heat for 15-20 minutes until thickened, then remove from heat.
- Grill the Ribs: Preheat a grill or grill pan over medium-high heat. Remove ribs from the oven and discard the foil carefully. Brush ribs generously with BBQ sauce.
- Caramelize Sauce: Grill the ribs for 5-7 minutes per side, basting with more sauce, until you achieve a nice char and the sauce is caramelized.
- Serve: Let ribs rest for 5 minutes before slicing to retain juices. Serve with additional BBQ sauce on the side for dipping.
Notes
- Removing the silver skin is crucial for tender ribs as it prevents seasoning penetration and can become tough if left on.
- Low and slow roasting ensures the ribs become tender and juicy before finishing on the grill to add a smoky flavor and caramelization.
- If you prefer less spicy ribs, omit the cayenne pepper from the dry rub.
- Resting the ribs after grilling allows juices to redistribute for moist and flavorful meat.
- You can prepare the BBQ sauce in advance and store it in the refrigerator for up to a week.
