Smoky BBQ Ribs recipe

These Smoky BBQ Ribs are a classic for a reason – tender, fall-off-the-bone pork ribs coated in a flavorful dry rub, slow-baked to perfection, and then finished with a sticky, tangy BBQ glaze. They're perfect for a hearty family dinner or a backyard gathering.

Servings: 4-6 Prep time: 20 minutes Cook time: 3 hours 15 minutes - 4 hours 20 minutes Total time: 3 hours 35 minutes - 4 hours 40 minutes Difficulty: Medium

Ingredients

For the Ribs:

• 1 rack pork baby back ribs (~1.5-2 kg / 3-4 lbs)

For the Dry Rub:

• 30 g (2 tbsp) light brown sugar, packed

• 8 g (1 tbsp) smoked paprika

• 8 g (1 tbsp) garlic powder

• 8 g (1 tbsp) onion powder

• 5 g (1 tsp) freshly ground black pepper

• 5 g (1 tsp) fine sea salt

• 1 g (½ tsp) cayenne pepper (optional, for a kick)

• 1 g (½ tsp) dry mustard

For Finishing:

• 240 ml (1 cup) your favorite BBQ sauce

• 120 ml (½ cup) water or apple cider vinegar (for the baking pan)

Equipment

• Large baking sheet or roasting pan

• Aluminum foil

• Small bowl

• Basting brush

• Grill or oven broiler

Instructions

1. Prepare the Ribs (10 minutes): Carefully remove the thin membrane from the bone-side of the ribs. To do this, slide a butter knife under the membrane at one end, then use a paper towel to grip it firmly and pull it off. Pat the ribs dry with paper towels.

2. Mix the Dry Rub (5 minutes): In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper (if using), and dry mustard. Mix well until everything is evenly distributed.

3. Apply the Rub (5 minutes): Generously sprinkle the dry rub all over both sides of the ribs, gently pressing it into the meat. You can do this immediately before cooking, or for deeper flavor, wrap the ribs tightly and refrigerate for at least 2 hours or overnight.

4. Slow Bake the Ribs (3-4 hours): Preheat your oven to 135°C (275°F). Place the seasoned ribs, bone-side down, on a large baking sheet or roasting pan lined with heavy-duty aluminum foil. Pour the water or apple cider vinegar into the bottom of the pan. Tightly cover the ribs with another layer of aluminum foil, sealing the edges completely to create a steamy environment. Bake for 3 to 4 hours, or until the ribs are very tender and the meat has pulled back from the bones.

5. Finish with BBQ Sauce (15-20 minutes): Carefully remove the ribs from the oven. Increase the oven temperature to 200°C (400°F) or preheat your grill to medium-high heat. Remove the top layer of foil and carefully drain any liquid from the pan. Brush both sides of the ribs generously with your favorite BBQ sauce.

   • If using an oven: Place the sauced ribs directly on the baking sheet (you can remove the foil if desired, or use a fresh piece). Broil for 5-10 minutes, watching carefully, until the sauce is bubbly and slightly caramelized.

   • If using a grill: Transfer the sauced ribs to the preheated grill. Grill for 10-15 minutes, flipping and basting with more BBQ sauce every 3-5 minutes, until the sauce is caramelized and slightly charred in spots.

6. Rest and Serve (10 minutes): Once finished, transfer the ribs to a cutting board. Loosely tent them with foil and let them rest for 10 minutes. This allows the juices to redistribute, ensuring maximum tenderness. Slice between the bones and serve immediately.

Tips & Variations

• Don't Skip the Membrane: Removing the membrane from the back of the ribs prevents them from becoming tough and allows the rub and smoke (or steam) to penetrate the meat more effectively.

• Low and Slow is Key: The long, slow cooking at a low temperature is what makes these ribs incredibly tender and juicy. Don't rush this step!

• Resting Matters: Just like with any cooked meat, letting the ribs rest after cooking helps the juices redistribute, resulting in a more succulent and flavorful final product.

• Spicy Kick: For extra heat, increase the amount of cayenne pepper in the dry rub, or add a dash of your favorite hot sauce to the BBQ sauce before basting.

• Smoked Ribs: If you have a smoker, you can adapt this recipe! Apply the rub, then smoke the ribs at 110-120°C (225-250°F) for 5-6 hours, spritzing with apple cider vinegar every hour, until tender. Finish by basting with BBQ sauce for the last 30-60 minutes.

• Gluten-Free Option: Ensure your chosen BBQ sauce is certified gluten-free. Most dry rub ingredients are naturally gluten-free, but always check labels if you have severe sensitivities.

Estimated Nutrition Per Serving (approximate for 6 servings)

• Calories: 550-650 kcal

• Protein: 40-50 g

• Carbohydrates: 25-35 g

• Fat: 35-45 g

Shopping List

• Pork baby back ribs

• Light brown sugar

• Smoked paprika

• Garlic powder

• Onion powder

• Black pepper

• Fine sea salt

• Cayenne pepper (optional)

• Dry mustard

• BBQ sauce

• Apple cider vinegar (optional)

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Quick summary: Tender, smoky pork ribs baked low and slow, finished with a tangy BBQ glaze.