Ribs

Why You’ll Love This Recipe

Ribs are the ultimate comfort food—tender, juicy, and packed with smoky, savory flavor. Whether you’re grilling, baking, or slow-cooking, this recipe gives you fall-off-the-bone perfection with a sticky, caramelized glaze. Perfect for family dinners, game day gatherings, or summer cookouts, these ribs will have everyone licking their fingers and asking for seconds.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork ribs (baby back or spare ribs)brown sugarsmoked paprikagarlic powderonion powdersaltblack pepperchili powder (optional for heat)apple cider vinegarbarbecue sauce (your favorite kind)olive oil

directions

Preheat your oven to 300°F (150°C) and line a baking sheet with foil.

Remove the thin membrane from the back of the ribs for better texture.

In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder.

Rub the mixture evenly over both sides of the ribs.

Drizzle with olive oil and wrap tightly in foil.

Place on the baking sheet and bake for 2.5 to 3 hours, until the meat is tender and starts pulling away from the bones.

Remove ribs from the oven and carefully unwrap.

Brush both sides generously with barbecue sauce.

Broil for 5–7 minutes, or grill over medium-high heat for a few minutes per side, until caramelized.

Let rest for 5 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesBaking time: 2.5–3 hoursBroiling/grilling time: 5–10 minutesTotal time: 3–3.5 hours

Variations

Use a dry rub only—skip the BBQ sauce for a more traditional approach.

Add a splash of bourbon or maple syrup to the sauce for extra depth.

Try Korean-style ribs with gochujang and soy sauce.

Use beef ribs instead of pork for a meatier bite.

Add a hickory or mesquite wood chip packet if grilling for added smokiness.

storage/reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.For reheating, cover with foil and bake at 300°F (150°C) for 15–20 minutes or until heated through.You can also reheat in the microwave, covered with a damp paper towel, for 1–2 minutes.For freezing, wrap tightly in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.

FAQs

What kind of ribs should I use?

Baby back ribs are tender and lean, while spare ribs are meatier and have more fat—both work great.

Can I make these ahead of time?

Yes, cook the ribs ahead and finish with the sauce and broiling just before serving.

Do I have to use barbecue sauce?

No, you can serve them dry or use a glaze of your choice like honey mustard or teriyaki.

Can I cook ribs in a slow cooker?

Absolutely—cook on low for 6–8 hours, then broil or grill to finish.

How do I know when ribs are done?

The meat should be tender and pull away from the bone easily. An internal temp of around 190–203°F is ideal.

Can I use the same rub for other meats?

Yes, this rub works great on chicken, beef, or even roasted vegetables.

Why are my ribs tough?

They likely weren’t cooked long enough. Low and slow is key for tender ribs.

Should I remove the membrane?

Yes, removing the membrane ensures better texture and flavor penetration.

Can I use homemade BBQ sauce?

Definitely! Homemade sauces add a personal touch and customizable flavor.

What side dishes go best with ribs?

Cornbread, coleslaw, baked beans, and grilled corn are all classic choices.

Conclusion

Ribs are a timeless crowd-pleaser, delivering bold flavor and irresistible texture with every bite. Whether you’re new to making ribs or a seasoned pitmaster, this easy recipe is your go-to for juicy, fall-off-the-bone goodness. Fire up your oven or grill, grab some napkins, and get ready to enjoy a true meaty masterpiece.

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