Barbecued Ribs Either Beef or Pork
Get ready to impress your taste buds with these mouthwatering Barbecued Ribs, perfect with either tender beef or succulent pork. This foolproof recipe begins with a flavorful dry rub made of paprika, brown sugar, garlic powder, and a kick of cayenne for the perfect balance of sweet and smoky spice. Slow-cooked in the oven until fall-off-the-bone tender, the ribs are then finished on the grill, where they’re basted with a tangy apple cider vinegar-infused barbecue sauce that caramelizes to perfection. Whether you’re hosting a backyard barbecue or treating your family to a special dinner, these ribs are a crowd-pleaser that pairs beautifully with classic sides like coleslaw and cornbread. Simple to prepare yet irresistibly flavorful, this recipe promises sticky, saucy, and utterly delicious results every time!
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Recipe Information
Ingredients
- 2 racks baby back ribs (beef or pork)
- 2 tablespoons paprika
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons cayenne pepper
- 2 tablespoons olive oil
- 1 cup barbecue sauce (store-bought or homemade)
- 2 tablespoons apple cider vinegar
Instructions
Preheat your oven to 275°F (135°C).
Prepare the ribs by removing the membrane on the underside. Use a knife to lift it at one end, then pull it off using a paper towel for grip.
Combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl to make the dry rub.
Rub the olive oil all over the ribs to help the seasoning adhere. Generously apply the dry rub to both sides of the ribs, pressing it in for maximum flavor.
Wrap each rack of ribs tightly in aluminum foil, sealing the edges to create a packet. Place the packets on a baking sheet.
Bake the ribs in the preheated oven for 2.5 to 3 hours until tender and the internal temperature reaches 190°F (88°C).
While the ribs are cooking, heat your barbecue sauce in a small pot. Add the apple cider vinegar for tanginess and stir well. Set aside.
Preheat your grill to medium-high heat. Once the ribs have finished cooking, carefully remove them from the foil packets and place them directly on the grill.
Brush a generous layer of barbecue sauce onto the ribs. Grill for about 5-8 minutes per side, basting with more sauce and allowing the ribs to caramelize.
Remove the ribs from the grill once the sauce is sticky and slightly charred. Let them rest for 5 minutes before slicing into individual portions.
Serve the ribs hot with extra barbecue sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 35.8 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
