Tender juicy BBQ ribs (Print Version)

Tender ribs coated in smoky barbecue glaze, slow-cooked for juicy, fall-off-the-bone texture.

# Ingredient List:

→ Ribs

01 - 3 to 4 pounds 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 - 1/2 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 Make:

01 - Set 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, then pat the ribs dry with paper towels.
03 - Brush olive oil evenly over all sides of the ribs. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl, then coat the ribs thoroughly with the dry rub mixture.
04 - Place ribs meat side up on the prepared baking sheet and cover tightly with aluminum foil.
05 - Bake ribs in the preheated oven for 2 to 2½ hours until the meat is tender and begins to pull away from the bones.
06 - While ribs cook, whisk together barbecue sauce, honey, and apple cider vinegar in a small bowl.
07 - Remove the ribs from the oven and increase the temperature to 425°F, or preheat a grill to medium-high heat.
08 - Brush ribs generously with the barbecue glaze prepared earlier.
09 - Return ribs uncovered to the oven or place on the grill and cook 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. Serve with additional barbecue sauce if desired.

# Expert Advice:

01 -
  • The ribs fall off the bone without any fussy techniques, which means less work and more time enjoying company.
  • That smoky-sweet glaze hits different when you've let it caramelize—it's the texture and flavor shift that people actually remember.
  • You can prep everything in under half an hour, then walk away while the oven does the real work.
02 -
  • Removing that membrane on the back is worth the effort—it changes the entire eating experience because seasoning and smoke can actually reach the meat.
  • The glaze burns easily once the temperature goes high, so watch carefully during the final step and don't skip the foil stage before it.
  • Ribs carry over and keep cooking after you remove them, so pull them when they're just past tender, not falling apart completely.
03 -
  • For deeper smoke flavor, grill the ribs over indirect heat instead of returning them to the oven—the smoke sets at the end rather than throughout.
  • If you have a preference between pork and beef, pork ribs are slightly more forgiving and tender, while beef ribs have more presence on the plate.
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