Description

Tender, juicy, and packed with smoky barbecue flavor, these ribs are slow-cooked to perfection and finished with a caramelized glaze. Perfect for grilling or baking!

Ingredients

Units Scale

2 racks baby back ribs (or spare ribs)
2 tbsp olive oil

For Dry Rub:

1/4 cup brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1 tsp black pepper
1 tsp chili powder (optional for heat)
1/2 tsp cayenne pepper (optional)

For BBQ Sauce (or use store-bought):

1 cup barbecue sauce (your favorite brand)
2 tbsp honey or maple syrup
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

Prep the ribs – Remove the membrane from the back of the ribs for tenderness. Pat dry and rub with olive oil.
Make the dry rub – Mix all dry rub ingredients in a bowl. Generously coat both sides of the ribs.
Wrap & rest – Wrap the ribs in plastic wrap or foil and let them sit for at least 30 minutes (or overnight in the fridge for deeper flavor).
Slow cook the ribs:
- Oven method: Preheat oven to 275°F (135°C). Wrap ribs in foil and place on a baking sheet. Bake for 2.5 to 3 hours until tender.
- Grill method: Set up your grill for indirect heat at 275°F (135°C). Cook ribs for 2.5 to 3 hours, wrapping them in foil halfway through.
Make the BBQ glaze – Mix barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce in a bowl.
Glaze & finish:
- Oven: Unwrap ribs, brush with BBQ sauce, and broil for 5 minutes until caramelized.
- Grill: Brush with BBQ sauce and grill over direct heat for 5-10 minutes until slightly charred.
Rest & serve – Let the ribs rest for 5-10 minutes, then slice and serve with extra BBQ sauce.

Notes

For extra smoky flavor: Add a teaspoon of liquid smoke to the BBQ sauce.
Want fall-off-the-bone ribs? Bake at 250°F for 4 hours for even more tenderness.
Short on time? Use an Instant Pot: Pressure cook on high for 25 minutes, then broil or grill with BBQ sauce.

Nutrition

Calories: 450
Sugar: 15g
Sodium: 700mg
Fat: 25g
Carbohydrates: 20g
Protein: 35g