Tender Juicy BBQ Ribs (Print View)

Slow-cooked ribs coated in a rich smoky glaze, tender and juicy, ideal for group meals.

# What You’ll Need:

→ Ribs

01 - 3 to 4 pounds pork or beef ribs
02 - 2 tablespoons olive oil

→ Dry Rub

03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - ½ teaspoon cayenne pepper (optional)

→ Barbecue Sauce

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

# How To Make It:

01 - Preheat the oven to 300°F and line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs if present, then pat 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 small bowl, then coat ribs thoroughly with this dry rub.
04 - Place ribs meat-side up on the prepared baking sheet and cover tightly with foil. Bake for 2 to 2½ hours until meat is tender and pulls away from the bones.
05 - While ribs bake, blend barbecue sauce, honey, and apple cider vinegar in a bowl.
06 - Remove ribs from the oven and increase oven temperature to 425°F or preheat a grill to medium-high heat.
07 - Brush ribs generously with the barbecue sauce mixture.
08 - Return ribs to the oven uncovered or place on the grill. Cook for 10 to 15 minutes, basting once, until the surface is caramelized and sticky.
09 - Let ribs rest for 5 minutes before slicing between the bones. Serve with additional sauce as desired.

# Expert Suggestions:

01 -
  • The ribs practically melt in your mouth without any fussing or complicated techniques.
  • You can prep everything in twenty minutes, then let the oven do the heavy lifting while you relax.
  • That sticky, caramelized glaze happens in just fifteen minutes and makes the whole thing taste restaurant-quality.
02 -
  • Removing that membrane isn't just a nice-to-have—it makes the difference between ribs that feel tender and ribs that actually feel like they melt.
  • Low and slow is the only way; high heat early on will dry them out before they have a chance to become tender.
  • The final caramelization step is when everything comes together, so don't skip it or rush through it.
03 -
  • Pat the ribs dry before rubbing; any moisture will prevent the rub from sticking properly and create steam instead of flavor.
  • If your oven runs hot or cool, adjust the temperature slightly and trust your instincts on the doneness—ribs should bend easily but not fall apart when you pick them up.
Go Back