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Barbecue Ribs

Fall-apart tender barbecue ribs with smoky-sweet flavor, cooked low and slow in the oven or finished on the grill for a perfect caramelized glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 racks of baby back ribs about 2.5 to 3 pounds each
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder optional
  • Barbecue sauce of choice about 1 cup for each rack

Method
 

  1. Pat the ribs dry and remove the membrane on the back by sliding a knife under one end, grabbing with a paper towel, and peeling it off.
  2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Rub the mixture all over the ribs thoroughly.
  3. Wrap each rack of ribs in aluminum foil, bone side facing down, and place on a baking sheet.
  4. Bake in a 300°F (150°C) oven for 2.5 to 3 hours. To test doneness, tug a bone—if it slides out easily, the ribs are ready.
  5. After baking, brush your barbecue sauce generously over both sides of the ribs.
  6. To finish on the grill: grill each side of the ribs for 5 minutes, watching closely to caramelize the sauce without burning.
  7. To finish in the oven: broil the ribs for 5 minutes, keeping a close eye to prevent burning.
  8. Let the ribs rest for 10 minutes, then slice between the bones and serve.

Notes

For extra flavor, add a splash of apple cider vinegar before sealing the foil. Consider using a honey glaze in the final minutes of cooking. Always let the ribs rest before slicing for best texture.