BBQ Ribs

Table of Contents

Intro

BBQ ribs are the ultimate crowd-pleaser — smoky, juicy, fall-off-the-bone tender, and slathered in sticky-sweet barbecue sauce. Traditionally smoked for hours, this recipe gives you the same tenderness at home by first slow-baking the ribs and then finishing them on the grill (or under the broiler) for that irresistible caramelized glaze. Perfect for weekend cookouts, game day feasts, or family dinners, these ribs will have everyone licking their fingers and asking for seconds.

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Grill/Broil Finish: 10 minutes

Total Time: ~3 hours

Servings: 4–6

Ingredients

2 racks baby back ribs (about 4–5 lbs / 2–2.5 kg)

2 tbsp olive oil

½ cup BBQ dry rub (store-bought or homemade, see below)

2 cups BBQ sauce (sweet, smoky, or spicy — your choice)

Homemade Dry Rub (optional):

2 tbsp brown sugar

1 tbsp paprika (smoked if available)

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp salt

½ tsp black pepper

½ tsp cayenne pepper (optional for heat)

Instructions

Prep the Ribs (15 minutes)

Preheat oven to 300°F (150°C).

Remove the thin silver skin membrane from the back of the ribs (this helps them get tender).

Rub ribs lightly with olive oil, then coat generously with the dry rub on both sides.

Wrap each rack tightly in aluminum foil and place on a baking sheet.

Slow-Bake (2 hours 30 minutes)

Bake ribs in the oven for about 2.5 hours until tender and meat starts to pull back from the bones.

Carefully remove from oven and unwrap (watch for steam).

Grill or Broil Finish (10 minutes)

Grill Method: Preheat grill to medium-high heat. Brush ribs generously with BBQ sauce and grill 3–5 minutes per side until sauce caramelizes.

Oven Broiler Method: Place ribs on a foil-lined baking sheet, brush with sauce, and broil on high for 5–7 minutes until sticky and slightly charred.

Serve

Slice ribs between bones, pile on a platter, and serve with extra BBQ sauce on the side.

Tips

For extra flavor, marinate ribs with dry rub overnight in the fridge.

Use baby back ribs for tender, leaner meat or spare ribs for meatier, fattier ribs.

Want smoky flavor without a smoker? Add a drop of liquid smoke to the BBQ sauce.

Pair with coleslaw, cornbread, potato salad, or baked beans for a true BBQ feast.