BBQ Ribs

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BBQ Ribs

BBQ Ribs

Alright, folks, here's a finger-lickin' recipe for BBQ ribs that are fall-off-the-bone tender and bursting with smoky flavor. You can choose between two cooking methods – oven-baked for a classic approach or grill-smoked for a more intense smoky taste.  This formula is idealize for a patio grill or a cozy night in.

Estimated Timing:

Prep time: 15 minutes

Cook time (oven-baked): 2-2 ½ hours + 30 minutes (optional sauce)

Cook time (grill-smoked): 2-3 hours + 30

Ingredients:

For the Ribs:

  • 2 racks of baby back ribs (or spare ribs, your preference)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

For the Dry Rub:

  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional, for a kick)

For the BBQ Sauce: (Optional, you can use your favorite store-bought sauce)

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • Pinch of garlic powder
  • Pinch of cayenne pepper (optional)

Cooking Methods:

Option 1: Oven-Baked BBQ Ribs

  1. Prep the Ribs:  Remove the membrane from the back of the ribs if desired (ask your butcher to do this for you if you prefer). Pat the ribs dry with paper towels. Season generously with salt and pepper.
  2. Make the Rub:  In a small bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, and cayenne pepper (if using).
  3. Apply the Rub:  Coat the ribs evenly with the dry rub, ensuring it gets on all sides.
  4. Bake Low and Slow:  Preheat your oven to 275°F (135°C). Wrap the ribs tightly in aluminum foil. Place them on a baking sheet and bake for 2-2 ½ hours, or until the ribs are tender and starting to pull away from the bone.
  5. Glaze with BBQ Sauce (optional): In the last 30 minutes of cooking, remove the ribs from the oven and carefully unwrap them. Brush the ribs with your favorite BBQ sauce or the optional BBQ sauce recipe below. Return the ribs to the oven, uncovered, and broil for a few minutes, or until the sauce is caramelized and sticky.
  6. Rest and Serve!  Let the ribs rest for 10-15 minutes some time recently cutting and serving.

Option 2: Grill-Smoked BBQ Ribs

  1. Follow steps 1-3 from the oven-baked method.
  2. Prepare your Grill for Smoking:  Set up your grill for indirect heat with wood chips (hickory, oak, or mesquite are good options) for smoking. If you don't have a smoker box, you can wrap soaked wood chips in aluminum foil and poke holes in the packet. Place the packet on the preheated coals (indirect heat side).
  3. Smoke and Cook:  Place the ribs on the grill (indirect heat side) and smoke for 2-3 hours, or until the ribs are tender and starting to pull away from the bone. Maintain a low heat and add more wood chips as needed to keep the smoke going.
  4. Glaze with BBQ Sauce (optional): Follow steps 5-6 from the oven-baked method.

BBQ Sauce (Optional):

In a saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper (if using). Bring to a stew and cook for 10-15 minutes, or until the sauce thickens somewhat.

Tips for Smokin' Good BBQ Ribs:

  • Pick Your Rack: Baby back ribs are generally leaner and cook faster, while spare ribs have more marbling and a richer flavor. Choose whichever you prefer!
  • The Power of the Rub: A good dry rub adds flavor and helps create a nice crust on the ribs. Feel free to alter the flavors to your enjoying. 
  • Low and Slow is the Way to Go: Cooking ribs slowly over low heat allows the collagen to break down, resulting in tender, fall-off-the-bone meat.