Tender BBQ Ribs (Print Version)

Slow-cooked ribs coated in spices and finished with sticky barbecue glaze for maximum tenderness and flavor.

# What You Need:

→ Ribs

01 - 3-4 lbs pork or beef ribs
02 - 2 tbsp olive oil

→ Dry Rub

03 - 2 tbsp brown sugar
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp ground black pepper
08 - 1 tsp salt
09 - ½ tsp cayenne pepper

→ Barbecue Sauce

10 - 1 cup barbecue sauce
11 - 2 tbsp honey
12 - 1 tbsp apple cider vinegar

# Directions:

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. Pat ribs dry with paper towels.
03 - Rub olive oil over the ribs. Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne. Coat the ribs evenly with the dry rub.
04 - Place ribs meat side up on the baking sheet. Cover tightly with foil. Bake for 2 to 2½ hours until tender and pulling away from the bones.
05 - Mix barbecue sauce, honey, and apple cider vinegar in a bowl.
06 - Remove ribs from oven. Increase temperature to 425°F or preheat grill to medium-high. Brush generously with sauce mixture. Return to oven uncovered or place on grill for 10 to 15 minutes, basting once, until caramelized and sticky.
07 - Rest the ribs for 5 minutes. Slice between the bones and serve with extra sauce.

# Expert Suggestions:

01 -
  • The slow roasting makes them incredibly tender without needing fancy equipment
  • That caramelized sticky glaze creates the kind of ribs people request at every gathering
02 -
  • Removing that silvery membrane on the rib backs is non negotiable for tender results
  • The initial low and slow cook time is what creates fall off the bone texture
03 -
  • Use a paper towel to grip the membrane when removing it from the ribs
  • The ribs are done when a toothpick slides into the meat with zero resistance
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