BBQ Ribs with Smoky Glaze (Printable Version)

Slow-cooked pork or beef ribs coated in aromatic spices and finished with a sticky sweet-smoky glaze for ultimate tenderness.

# 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 (optional)

→ Barbecue Sauce

10 - 1 cup barbecue sauce (store-bought or homemade)
11 - 2 tbsp honey
12 - 1 tbsp apple cider vinegar

# 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 all over the ribs. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne. Evenly coat the ribs with the dry rub.
04 - Place the ribs on the prepared baking sheet, meat side up. Cover tightly with foil.
05 - Bake for 2–2½ hours, until the meat is tender and pulls away from the bones.
06 - Meanwhile, mix barbecue sauce, honey, and apple cider vinegar in a bowl.
07 - Remove the ribs from the oven. Increase oven temperature to 425°F or preheat a grill to medium-high heat.
08 - Brush the ribs generously with the barbecue sauce mixture.
09 - Return to the oven uncovered, or place on the grill, and cook for 10–15 minutes, basting once, until caramelized and sticky.
10 - Rest the ribs for 5 minutes, slice between the bones, and serve with extra sauce.

# Expert Advice:

01 -
  • Fall-Off-The-Bone Tender: The slow-baking method ensures the meat is incredibly tender and moist.
  • Rich & Smoky Flavor: A homemade dry rub and a sticky barbecue glaze create layers of classic American barbecue flavor.
  • Perfect for a Crowd: This recipe is easily scalable and always a hit at gatherings and celebrations.
  • Surprisingly Simple: While it takes time, the steps are straightforward and deliver impressive, restaurant-quality results.
02 -
  • Don't skip removing the thin membrane from the back of the ribs. This is crucial for achieving a tender, fall-off-the-bone texture.
  • When baking, ensure the ribs are covered very tightly with foil. This traps the steam and helps tenderize the meat.
  • Test for doneness by gently pulling at the meat with a fork; it should easily separate from the bone.
  • Rest the ribs for a few minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Go Back