Description
This tender and flavorful ribs recipe features slow-roasted baby back ribs coated with a smoky, spicy dry rub and finished with a homemade tangy BBQ sauce. The ribs are first slow-baked to perfection in the oven, then grilled to caramelize the sauce and add a delicious charred finish. Perfect for a crowd-pleasing meal with a perfect balance of spices and sweetness.
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 prepare for slow roasting the ribs.
- Remove Silver Skin: Using a paper towel for grip, carefully peel off the thin membrane from the back of the ribs to ensure tenderness and better flavor absorption.
- Season the Ribs: Pat the ribs dry with paper towels, then sprinkle salt and black pepper generously all over them.
- Make the Dry Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, ground mustard, ground cumin, chili powder, cayenne pepper, black pepper, and salt.
- Apply the Dry Rub: Rub the dry mixture over both sides of the ribs, pressing it into the meat thoroughly. Let the ribs rest at room temperature for 20-30 minutes to absorb the flavors.
- Slow Roast the Ribs: Place the ribs meat-side up on the prepared baking sheet and cover tightly with aluminum foil to lock in moisture.
- Bake: Cook in the preheated oven for 2.5 to 3 hours until the ribs are tender and meat easily pulls away from the bones.
- Prepare the BBQ Sauce: While the 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.
- Simmer the Sauce: Stir the sauce ingredients and let it simmer gently for 15-20 minutes until slightly thickened, then remove from heat.
- Preheat Grill: Set a grill or grill pan to medium-high heat to finish the ribs with a smoky char.
- Brush with Sauce: Once ribs are done baking, carefully remove the foil and brush a generous layer of the BBQ sauce all over the ribs.
- Grill the Ribs: Grill the ribs for 5-7 minutes on each side, basting frequently with more BBQ sauce until a caramelized crust forms with nice grill marks.
- Rest and Serve: Remove ribs from the grill, let them rest for 5 minutes, then slice and serve with extra BBQ sauce on the side.
Notes
- Removing the silver skin membrane is key for tender ribs and allows the seasoning to penetrate better.
- If you prefer less spice, omit the cayenne pepper from the dry rub.
- Slow roasting at a low temperature ensures tender, fall-off-the-bone ribs.
- Grilling with BBQ sauce at the end caramelizes the sugars for a perfect finish without burning if watched carefully.
- Leftover ribs can be reheated gently and are excellent for sandwiches or snacks.
