Print

Tender Fall-Off-The-Bone BBQ Baby Back Ribs Recipe Easy Homemade Guide for Perfect Ribs

- featured image
Print Recipe

This recipe delivers tender, juicy baby back ribs with a perfect balance of smoky, sweet, and tangy flavors using a simple low-and-slow cooking method and homemade rub and BBQ sauce.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup ketchup (120 ml)
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons water

Instructions

  1. Preheat your oven or grill to 275°F (135°C).
  2. Remove the thin membrane from the back of each rack by sliding a knife under and pulling it off.
  3. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Stir well to make the dry rub.
  4. Pat ribs dry with paper towels. Generously coat both sides with the dry rub, pressing it in with your hands to adhere well.
  5. Let ribs sit at room temperature for 20-30 minutes to absorb the flavors.
  6. Place ribs bone-side down on a wire rack set inside a baking sheet or roasting pan.
  7. Cover the tray tightly with aluminum foil and bake for 2.5 to 3 hours until ribs are tender and meat pulls away from the bones.
  8. While ribs cook, whisk together ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, minced garlic, and water in a saucepan. Simmer on low for 10 minutes, stirring occasionally.
  9. Remove ribs from oven and brush generously with BBQ sauce.
  10. Increase oven temperature to 400°F (200°C) or move ribs to a hot grill.
  11. Cook ribs uncovered for 10-15 minutes, basting once more halfway through, until the sauce is sticky and caramelized but not burnt.
  12. Let ribs rest for 5 minutes before slicing between the bones. Serve with extra sauce on the side.

Notes

Remove the membrane for tender ribs. Cook low and slow at 275°F for best results. Wrap ribs tightly in foil to trap moisture. Spritz with apple cider vinegar and water every hour to keep ribs moist. Watch the glaze carefully when caramelizing to avoid burning. Sauce can be made ahead and refrigerated for up to a week. For gluten-free, use tamari instead of Worcestershire sauce.

Nutrition

Keywords: BBQ ribs, baby back ribs, barbecue, slow cooked ribs, homemade BBQ sauce, fall-off-the-bone ribs, smoked paprika, easy ribs recipe

Find it online: https://zorbmeal.com/tender-fall-off-the-bone-bbq-baby-back-ribs-recipe-easy-homemade-guide-for-perfect-ribs/