Barbecue Ribs Recipe
American · Main course · 170 min total
Fall-off-the-bone tender pork ribs coated in a smoky, sweet, and tangy homemade barbecue sauce. This recipe uses a dry rub and slow baking for perfect results every time.
20
min prep
min prep
150
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 2 racks pork baby back ribs (about 2 lbs each)
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp liquid smoke (optional)
Instructions
- Preheat oven to 275°F (135°C). Line a baking sheet with foil.
- Remove the thin membrane from the back of the ribs. Pat dry with paper towels.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub mixture all over ribs.
- Place ribs on the prepared baking sheet, cover tightly with foil, and bake for 2 hours.
- Meanwhile, make the sauce: In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, honey, and liquid smoke. Simmer over low heat for 10 minutes, stirring occasionally.
- After 2 hours, remove ribs from oven and increase oven temperature to 400°F (200°C). Brush ribs generously with sauce.
- Return ribs to oven, uncovered, and bake for 20-30 minutes, basting with more sauce halfway through, until caramelized.
- Let rest for 5 minutes before cutting between the bones to serve.
Tips
- For extra smoky flavor, grill the ribs over indirect heat for the last 10 minutes.
- Leftover sauce can be refrigerated for up to 2 weeks.
- Serve with coleslaw and cornbread for a classic barbecue meal.
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