BBQ smoky tender ribs (Print Version)

Slow-cooked ribs with smoky glaze, tender and juicy, ideal for backyard feasts and gatherings.

# Needed Ingredients:

→ 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 - ½ 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 Steps:

01 - Preheat the oven to 300°F. Line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs if present. Pat ribs dry with paper towels.
03 - Rub olive oil evenly over the ribs. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Coat the ribs thoroughly with the dry rub mixture.
04 - Place the ribs on the prepared baking sheet with the meat side up. Cover tightly with aluminum foil and bake for 2 to 2½ hours until the meat is tender and pulls away from the bones.
05 - While the ribs bake, mix barbecue sauce, honey, and apple cider vinegar in a bowl until well combined.
06 - Remove ribs from the oven and increase oven temperature to 425°F or preheat a grill to medium-high heat. Brush the ribs generously with the sauce mixture.
07 - Return the ribs uncovered to the oven or place on the grill. Cook for 10 to 15 minutes, basting once, until the sauce is caramelized and sticky.
08 - Allow the ribs to rest for 5 minutes. Slice between the bones and serve with additional sauce as desired.

# Expert Suggestions:

01 -
  • They practically melt off the bone with almost no effort once you know the timing.
  • The dry rub fills your kitchen with an aroma so good you'll catch yourself just standing there breathing it in.
  • You can prep everything in 20 minutes and walk away; the oven does the heavy lifting.
02 -
  • Removing that membrane is not optional; it's thin and stubborn, but a paper towel gives you enough grip to peel it cleanly.
  • Don't skip the low-and-slow phase by cranking heat; the whole point is converting tough connective tissue into tender, juicy meat, and that takes time.
  • Your glaze must caramelize in high heat, which is why you don't apply it until the very end—apply it too early and it burns instead of sticky-glazes.
03 -
  • Make your glaze mixture the night before and adjust the vinegar-to-honey ratio to your taste; sweetness preferences vary wildly, and you want it to feel like your own version.
  • If you're nervous about the membrane, use a butter knife to start lifting it from one corner, then grab it with a paper towel for better grip; once you get the first inch, it peels away in one satisfying strip.
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