Tender Juicy BBQ Ribs (Printable)

Slow-cooked ribs glazed in smoky sauce, tender and juicy for backyard feasts.

# Required Ingredients:

→ 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

# 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 if present and pat dry with paper towels.
03 - Coat the ribs evenly with olive oil. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl. Rub the mixture thoroughly over the ribs.
04 - Place ribs meat side up on the prepared baking sheet and cover tightly with foil.
05 - Bake for 2 to 2½ hours until the meat is tender and pulls away from the bone.
06 - Combine barbecue sauce, honey, and apple cider vinegar in a bowl and mix well.
07 - Remove ribs from oven and increase temperature to 425°F or preheat grill to medium-high heat.
08 - Brush the ribs generously with the barbecue glaze.
09 - Place ribs uncovered back into the oven or on the grill and cook for 10 to 15 minutes, basting once, until the glaze is caramelized and sticky.
10 - Allow ribs to rest for 5 minutes, then slice between the bones and serve with additional sauce if desired.

# Expert Suggestions:

01 -
  • They're actually easier than they look—just salt and sugar, then let time do the work while you relax.
  • The texture is that magical point between tender and still holding together, which honestly took me three tries to get right.
  • One batch makes enough to feed a crowd or keep you eating well for days.
02 -
  • If your oven runs hot or cold, the cooking time will shift—start checking at 1 hour 45 minutes by gently tugging a bone; if it moves easily, they're close enough.
  • The membrane on the back must come off or it stays chewy no matter what, and this was the one thing that bothered me for years until someone finally told me why.
  • Caramelization happens fast during that final high-heat step, so don't wander away—the difference between glossy and burned is about three minutes.
03 -
  • If you want extra smokiness without a grill, brush the pre-cooked ribs with liquid smoke mixed into the glaze—it's a secret that tastes like you worked harder than you did.
  • Maple syrup instead of honey gives a different sweetness that pairs beautifully with beef ribs, and I rotate between the two depending on what I'm feeling.
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