The Ultimate Finger-Licking Barbecue Ribs Recipe for Summer

Mouth-watering barbecue ribs can turn any ordinary meal into a legendary feast for hungry guests.

Smoky flavors and tender meat promise an incredible culinary adventure.

Succulent pork transforms with carefully selected spices and marinades.

Regional techniques blend perfectly to create something truly special.

Each bite tells a delicious story of passion and tradition.

Summer gatherings deserve something extraordinary that makes people smile.

Dive right in and master this incredible technique that will impress everyone at your next cookout.

Why BBQ Ribs Are a Backyard Favorite

• These ribs deliver a mouthwatering explosion of smoky, sweet, and tangy flavors that will make your taste buds dance with excitement.
• This recipe provides foolproof instructions perfect for home cooks of all skill levels, ensuring tender, restaurant-quality ribs without complicated steps.
• Perfect for summer gatherings, backyard parties, and family dinners, these ribs will instantly elevate your meal and impress everyone at the table.
• The homemade barbecue sauce allows for personal tweaks, letting you adjust spiciness and sweetness to match your unique taste preferences.

BBQ Rib Ingredient Checklist

• Pork Ribs: A tender and flavorful cut of meat that serves as the star of this barbecue dish.

• Ketchup, Apple Cider Vinegar: These ingredients provide a tangy base for the barbecue sauce.
• Brown Sugar: Adds sweetness and helps create a caramelized glaze.
• Worcestershire Sauce: Brings depth and umami flavor to the sauce.
• Dijon Mustard: Contributes a sharp and slightly spicy note to the barbecue sauce.

• Olive Oil: Helps the seasonings stick to the ribs and promotes even cooking.
• Salt, Pepper: Classic seasonings that enhance the natural flavor of the meat.
• Smoked Paprika, Garlic Powder, Onion Powder: Aromatic spices that add complexity to the barbecue sauce.

• Aluminum Foil: Used for covering and wrapping the ribs during baking to keep them moist.

Cooking Instructions for Fall-Off-the-Bone Ribs

Step 1: Prep Succulent Meat

Remove the tough membrane from the back of the ribs using a knife to help seasoning penetrate deeply.

Drizzle olive oil over the entire rack of ribs.

• Salt
• Black pepper

Massage the seasonings into every nook and cranny of the meat.

Step 2: Craft Flavorful Sauce

• Ketchup
• Apple cider vinegar
• Brown sugar
• Worcestershire sauce
• Dijon mustard
• Smoked paprika
• Garlic powder
• Onion powder
• Salt
• Pepper

Simmer the mixture on low heat, stirring occasionally until the sauce thickens and develops a rich, glossy appearance, about 15 minutes.

Step 3: Slow Roast the Ribs

Preheat oven to 300F (150C).

Line a baking sheet with aluminum foil.

Place the seasoned ribs on the foil and cover tightly with another sheet of foil.

Bake for 2.5 hours, allowing the meat to become incredibly tender and fall-off-the-bone soft.

Step 4: Caramelize and Glaze

Remove the ribs from the oven and uncover.

Generously brush the entire surface with the homemade barbecue sauce.

Return to the oven uncovered for an additional 30 minutes, letting the sauce caramelize and create a sticky, delicious crust.

Step 5: Serve and Enjoy

Allow the ribs to rest for 5-10 minutes.

Slice between the bones and plate.

Serve with extra barbecue sauce on the side for dipping.

Enjoy your mouthwatering, perfectly cooked barbecue ribs!

Tips for Juicy, Saucy BBQ Ribs

• Remove the membrane from ribs to help seasonings penetrate deeply and keep meat tender during slow cooking.
• Homemade barbecue sauce provides richer, more complex flavors compared to store-bought versions, enhancing overall taste profile.
• Maintain low and slow oven temperature at 300F to break down tough connective tissues, ensuring fall-off-the-bone tender meat.
• Apply barbecue sauce during the final 30 minutes of cooking to prevent burning and achieve perfect caramelization without charring.
• Allow ribs to rest 5-10 minutes after cooking, which helps redistribute juices and keeps meat succulent when slicing.

Save and Reheat BBQ Ribs the Right Way

• Store leftover ribs in an airtight container within 2 hours of cooking. Wrap tightly in aluminum foil or plastic wrap to prevent drying out. Consume within 3-4 days for best quality and safety.
• Place cooled ribs in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months. Label with date and contents.
• Preheat oven to 250F. Place ribs in a baking dish, cover with foil to retain moisture. Warm for 20-25 minutes until heated through. Brush with extra barbecue sauce for added flavor.
• Place ribs on microwave-safe plate. Cover with damp paper towel to prevent drying. Heat in 30-second intervals, checking temperature. Add splash of barbecue sauce to maintain juiciness.

Sides That Match BBQ Ribs Perfectly

Pair Smoky Barbecue Ribs with Bold Companions

• Craft Beer Match: Select a robust amber ale or dark porter that complements the ribs' rich smoky flavor and cuts through the fatty meat.
• Wine Elevation: Choose a full-bodied zinfandel or syrah with strong fruit notes and peppery undertones to stand up to the intense barbecue sauce.
• Side Dish Harmony: Create a tangy coleslaw with vinegar-based dressing to provide refreshing contrast against the heavy, caramelized rib flavors.
• Cooling Complement: Serve chilled cucumber salad or pickled vegetables to balance the ribs' deep, sweet, and smoky characteristics.

More BBQ Ribs Variants to Try

• Spicy Pepper Ribs: Replace standard seasoning with a blend of cayenne, chili powder, and red pepper flakes for a fiery kick. Adjust heat levels to personal preference.
• Honey Mustard Variation: Swap barbecue sauce with a homemade honey mustard glaze using Dijon mustard, honey, and apple cider vinegar. Perfect for those wanting a tangy, sweet profile.
• Gluten-Free Option: Use gluten-free ketchup and Worcestershire sauce in the barbecue sauce. Ensure all seasonings are certified gluten-free for sensitive individuals.
• Herb-Infused Ribs: Add fresh rosemary, thyme, and sage to the initial rub for an aromatic herb-forward flavor. Incorporate dried herbs if fresh are unavailable.

FAQs

• How do I know when the ribs are perfectly cooked?

The ribs are done when the meat is tender and starts to pull away from the bones. After 2.5 hours of slow baking, they should be soft enough that you can easily insert a fork between the meat and bone.

• Can I use store-bought barbecue sauce instead of making my own?

Yes, you can use a pre-made barbecue sauce. However, homemade sauce offers more control over flavor and allows you to customize the taste to your preference.

• What's the purpose of removing the membrane from the ribs?

Removing the membrane helps the seasonings and sauce penetrate the meat more effectively, resulting in more flavorful and tender ribs. It also makes the ribs easier to eat.

• Is there a way to make the ribs spicier?

To add heat, you can include cayenne pepper in the dry rub or mix some hot sauce into the barbecue sauce. Start with small amounts and adjust to your preferred spice level.

Ultimate Barbecue Ribs Recipe

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4.6 from 28 reviews

• Total Time: 3 hours 15 minutes
• Yield: 4 1x

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Description

Succulent barbecue ribs bring smoky, mouthwatering Southern charm to your dinner table. Tender meat glazed with rich, tangy sauce promises a delightful culinary journey you won’t forget.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 racks baby back ribs (about 4 lbs / 1.8 kg)

Cooking Base Ingredients:

• 2 tablespoons olive oil
• Salt (to taste)
• Pepper (to taste)

Barbecue Sauce Ingredients:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

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Instructions

1. Prepare ribs by meticulously removing the tough membrane from the back, ensuring optimal flavor penetration. Massage olive oil across the surface, then thoroughly coat with a robust seasoning blend of salt and pepper.
2. Craft a complex barbecue sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Gently simmer the mixture over low heat for approximately 15 minutes, stirring periodically to develop rich, layered flavors.
3. Position seasoned ribs on a foil-lined baking sheet, completely encasing them in aluminum foil to lock in moisture. Slow-roast in a preheated 300F (150C) oven for 2.5 hours, allowing the meat to become extraordinarily tender and succulent.
4. Carefully remove the foil and liberally brush the ribs with the homemade barbecue sauce. Return to the oven uncovered for an additional 30 minutes, enabling the sauce to caramelize and create a sticky, flavorful exterior.
5. Allow the ribs to rest briefly, which helps redistribute internal juices. Slice carefully and present with extra barbecue sauce alongside, inviting guests to customize their dining experience.

Notes

• Membrane Removal Matters: Always remove the tough membrane from the back of the ribs to ensure tender, flavorful meat that easily absorbs seasonings and sauce.
• Sauce Customization: Adjust the barbecue sauce sweetness by balancing brown sugar and vinegar to suit your taste preferences or dietary needs.
• Low and Slow Technique: Cooking ribs at a low temperature for an extended period breaks down connective tissues, creating melt-in-your-mouth texture and maximum tenderness.
• Gluten-Free Adaptation: Swap Worcestershire sauce with a gluten-free version and use tamari instead of traditional soy-based condiments to make the recipe celiac-friendly.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 20g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 80mg