Tender Juicy BBQ Ribs (Printable version)

Juicy ribs slow-cooked until tender, glazed with smoky barbecue sauce for a flavorful, fall-off-the-bone experience.

# What You’ll 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

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

# Expert Tips:

01 -
  • The meat becomes so tender it falls away from the bone with the gentlest tug, making eating these ribs feel almost effortless.
  • That smoky, caramelized exterior balanced with sticky sweetness hits a note that feels like comfort food and celebration at once.
  • Once you nail the low-and-slow part, the actual effort required is minimal—mostly just waiting and occasionally basting.
02 -
  • That membrane on the back of the ribs isn't just unpleasant to bite into—it also prevents your rub from truly bonding with the meat, so removing it genuinely changes the outcome.
  • The low oven temperature is non-negotiable; I learned this the hard way after trying to speed up the process once, and the ribs came out stringy and dry instead of tender.
  • The glaze needs to caramelize in high heat at the end, not spend the whole cooking time in the oven, or you'll lose those crispy edges and sticky crust that make ribs irresistible.
03 -
  • For extra smoky depth, grill the ribs over indirect heat for a few minutes after they come out of the oven instead of returning them there—the smoke layer adds something special that pure oven heat can't replicate.
  • If you're using beef ribs instead of pork, add 20-30 minutes to the baking time; they're larger and benefit from the extra tenderness.
  • Score the meat between the ribs lightly before applying the dry rub so the seasoning penetrates deeper and the glaze has texture to cling to.
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