Tender Juicy BBQ Ribs (Printable)

Slow-cooked ribs with a rich smoky glaze, tender and perfect for gatherings and backyard feasts.

# What You 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

# How-To:

01 - Set 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 and pat dry with paper towels.
03 - Brush 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. Coat ribs thoroughly with the 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 tender and the meat pulls easily from the bones.
05 - Mix barbecue sauce, honey, and apple cider vinegar in a bowl until well combined.
06 - Remove ribs from the oven and increase oven temperature to 425°F or preheat grill to medium-high heat. Brush ribs generously with the barbecue glaze.
07 - Return ribs uncovered to the oven or place on the grill. Cook for 10 to 15 minutes, basting once, until the glaze is caramelized and sticky.
08 - Let ribs rest for 5 minutes. Slice between the bones and serve with additional barbecue sauce if desired.

# Expert Tips:

01 -
  • The ribs become so tender they practically melt, with a smoky crust that cracks between your teeth.
  • The dry rub creates a flavor foundation that's complex without being complicated, balancing smoke, sweetness, and subtle heat.
  • The whole process feels like cooking a special meal without actually needing special skills, just patience.
02 -
  • Don't skip the membrane removal on the back of the ribs—it's easy to overlook but it really does make a difference in how evenly the rub and heat penetrate.
  • The low temperature and long cooking time are non-negotiable; rushing this process by turning up the heat will result in tough, dried-out ribs instead of tender ones.
  • Tightly sealing the foil matters more than you'd think, because any steam that escapes means drier meat by the end.
03 -
  • If your ribs still seem tough at the 2-hour mark, tent them loosely and keep cooking; every oven behaves differently, so trust the meat, not just the timer.
  • Let your sauce come to room temperature before brushing it on the ribs during the final cook, otherwise it can burn on the outside before caramelizing properly.
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