Tender, juicy ribs coated in a smoky, sticky barbecue sauce – the ultimate backyard favorite. This detailed recipe will guide you through making fall-off-the-bone barbecue ribs, perfect for summer cookouts or cozy dinners.
Ingredients (Serves 4-6)
For the Ribs:
- 2 racks of baby back ribs (or spare ribs, about 4-5 lbs total)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional for heat)
- 2 tbsp brown sugar
For the Barbecue Sauce:
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Ribs
- Remove the Membrane: Flip the ribs bone-side up. Slide a knife under the thin membrane at one end. Grab it with a paper towel and pull to remove. This allows the seasoning to penetrate better.
- Season the Ribs: In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, cayenne, and brown sugar. Generously rub the spice blend on both sides of the ribs.
- Let it Marinate: Wrap the ribs in foil or plastic wrap and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Make the Barbecue Sauce
- Combine Ingredients: In a saucepan over medium heat, mix ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, garlic powder, paprika, and cayenne.
- Simmer: Cook for 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
3. Preheat the Grill or Oven
- Grill Method: Preheat the grill to 275°F (135°C) for indirect cooking.
- Oven Method: Preheat the oven to 300°F (150°C).
4. Cook the Ribs
- Grill Method (Low and Slow):
- Place the ribs on the grill, bone-side down, away from direct heat.
- Cook for 2 ½ to 3 hours, basting occasionally with water or apple juice to keep them moist.
- Oven Method:
- Wrap the ribs in foil and place on a baking sheet. Bake for 2 ½ to 3 hours until tender.
5. Sauce and Finish the Ribs
- Brush with Barbecue Sauce: During the last 30 minutes of cooking, brush the ribs generously with the barbecue sauce.
- Caramelize the Sauce:
- Grill: Place the ribs over direct heat for 5-10 minutes, allowing the sauce to caramelize but not burn.
- Oven: Unwrap the ribs, increase the oven temperature to 425°F (220°C), and bake uncovered for an additional 10-15 minutes until the sauce bubbles.
6. Rest and Serve
- Rest: Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
- Slice and Serve: Cut between the bones and serve with extra barbecue sauce on the side. Pair with cornbread, coleslaw, and baked beans for the ultimate barbecue meal.
Pro Tips for Perfect Ribs:
- Low and Slow is Key: Cooking the ribs at a low temperature for several hours ensures tender, fall-off-the-bone meat.
- Add a Smoke Flavor: For extra smoky flavor, add wood chips (like hickory or applewood) to the grill.
- Tenderize with Apple Juice: Spritz the ribs with apple juice every 45 minutes during cooking to keep them moist and tender.
- Foil Wrap for Tenderness: Wrapping the ribs in foil during cooking locks in moisture and speeds up the process.
Recipe Notes:
- Spare Ribs vs. Baby Back Ribs: Spare ribs are meatier but take longer to cook, while baby back ribs are leaner and cook faster.
- Make Ahead: Ribs can be seasoned and refrigerated up to 24 hours in advance.
- Freezing: Cooked ribs can be frozen for up to 3 months. Reheat in the oven at 300°F (150°C) until warmed through.
- Gluten-Free Option: Ensure the barbecue sauce ingredients are gluten-free by checking labels.