Tender BBQ Ribs

My neighbor called me over one Sunday afternoon waving a pair of tongs, insisting I taste what hed discovered in his backyard after years of trial and error. The ribs practically fell off the bone as I took my first bite, sticky fingers and all, with this perfect balance of sweet and smoky that made me understand why people obsess over getting this recipe right. He shared his method while we stood around his grill, and Ive tweaked it over countless weekends since then.

Last summer I made these for my brothers birthday, doubling the recipe because our family shows love through feeding each other excessively. Watching everyone stand around the kitchen island, ribs in hand, sauce everywhere, laughing through dinner reminded me that some meals are meant to be messy affairs. The birthday boy requested them again before he even finished his plate.

Ingredients

• 1.5–2 kg pork or beef ribs: The membrane on the back needs removal for tender results, and meatier cuts give you more to work with
• 2 tbsp olive oil: Helps the dry rub adhere evenly to the meat surface
• 2 tbsp brown sugar: Creates beautiful caramelization and balances the spices
• 1 tbsp smoked paprika: The secret ingredient that mimics hours of smoker time
• 1 tsp garlic powder, onion powder, black pepper, and salt: Your flavor foundation, so measure carefully
• ½ tsp cayenne pepper: Optional heat that builds slowly in the background
• 1 cup barbecue sauce: Choose one you genuinely enjoy eating straight from the bottle
• 2 tbsp honey: Adds natural sweetness and helps the glaze set beautifully
• 1 tbsp apple cider vinegar: Cuts through the richness and brightens every bite

Instructions

Prep your oven and ribs:

Preheat to 150°C (300°F) and line a large baking sheet with foil, then remove the thin membrane from the back of your ribs and pat them completely dry with paper towels for better rub adhesion.

Apply the dry rub:

Coat the ribs with olive oil, then mix your brown sugar, smoked paprika, garlic powder, onion powder, pepper, salt, and cayenne in a small bowl before pressing the mixture evenly over every surface.

Slow roast to tenderness:

Place ribs meat side up on the prepared sheet, cover tightly with foil, and bake for 2 to 2.5 hours until the meat pulls away easily from the bones when tested gently.

Prepare your glaze:

Whisk together the barbecue sauce, honey, and apple cider vinegar in a bowl until smooth and set aside while the ribs finish their initial cook time.

Caramelize to perfection:

Remove the foil, increase oven temperature to 220°C (425°F) or fire up the grill to medium high, brush generously with the sauce mixture, and cook uncovered for 10 to 15 minutes, basting once, until sticky and caramelized.

Rest and serve:

Let the ribs rest for 5 minutes on a cutting board before slicing between the bones and serving with extra sauce on the side.

Save

These ribs have become my go to for summer potlucks and winter comfort cravings alike. Theres something primal and satisfying about eating food youve spent hours tending, transforming tough meat into something meltingly tender.

Getting That Smoky Flavor

If you have access to a grill, finish the ribs over indirect heat instead of the oven for that authentic wood smoke flavor. Even 30 minutes over hickory or mesquite chips transforms the dish entirely.

What to Serve Alongside

Creamy coleslaw cuts through the richness, while cornbread soaks up every drop of sauce. Baked beans or potato salad round out the meal perfectly for a true backyard feast feel.

Make It Your Own

Swap honey for maple syrup if you prefer a deeper sweetness, or adjust the cayenne to suit your heat tolerance. The dry rub can be doubled and stored in a jar for next time.

• Let the rub sit on the ribs for an hour before cooking for deeper flavor penetration
• Add liquid smoke to your sauce mixture if cooking entirely indoors
• These reheat beautifully wrapped in foil at 160°C for 20 minutes

Save

Hope these become a staple at your table just like they have at mine. Happy cooking, and dont forget the extra napkins.

Recipe FAQs

→ How do I know when ribs are done?

Ribs are ready when the meat pulls away from the bone ends and you can insert a fork between bones with no resistance. The internal temperature should reach 195°F for optimal tenderness.

→ Should I remove the membrane from ribs?

Yes, removing the thin silvery membrane from the bone side allows spices and smoke to penetrate better. It also creates a more pleasant eating experience since the membrane can be tough and chewy.

→ Can I make these entirely on the grill?

Absolutely. Use indirect heat at 300°F for 2-2½ hours wrapped in foil, then finish over direct heat for 10-15 minutes while basting with sauce. This adds authentic smoke flavor.

→ What's the difference between pork and beef ribs?

Pork ribs are generally smaller, more tender, and cook faster. Beef ribs are larger, richer, and have beefier flavor. Both work well with this method—just adjust cooking time slightly for size.

→ How long should ribs rest before serving?

Let ribs rest for 5-10 minutes after cooking. This allows juices to redistribute throughout the meat, making each bite more moist and flavorful. Cutting too soon lets valuable juices escape.

→ Can I prepare these ahead of time?

Yes, cook the ribs completely, cool, and refrigerate up to 2 days. Reheat covered in foil at 300°F for 20 minutes, then glaze and finish under high heat for 5 minutes to restore the sticky exterior.