Cheater Barbecue Ribs
Savor the smoky, tender goodness of Cheater Barbecue Ribs, a foolproof recipe that packs all the flavor of traditional barbecue without the need for a smoker. These oven-baked pork baby back ribs are generously coated in a bold spice rub featuring smoked paprika, garlic powder, and a hint of brown sugar for a balance of savory and sweet. After slow-cooking until irresistibly tender, the ribs are finished under the broiler with a tangy barbecue sauce glaze, enhanced by a splash of apple cider vinegar for a sticky, caramelized finish. Perfect for weeknight dinners or casual gatherings, this recipe is a time-saving way to achieve finger-licking barbecue perfection every time.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Brown sugar
- 1.5 cups Barbecue sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil for easier cleanup.
Remove the membrane from the back of the pork ribs by sliding a knife under the edge and pulling it off. Pat the ribs dry with paper towels.
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to make a dry rub.
Rub the spice mixture evenly onto both sides of the racks of ribs. Drizzle olive oil over the ribs and rub it in to help the spices stick better.
Place the ribs on the prepared baking sheet, meat side up. Cover the ribs tightly with aluminum foil to create a sealed pouch.
Place the ribs in the oven and bake for 2 hours, until the meat is tender and starts to pull away from the bones.
While the ribs bake, mix the barbecue sauce and apple cider vinegar in a small bowl to make a thinner sauce for glazing.
After 2 hours, remove the ribs from the oven. Turn on your broiler to high heat (or set your grill to medium-high).
Carefully remove the foil from the ribs and brush a generous coating of the barbecue sauce mixture over the top of the ribs.
Place the ribs under the broiler (or on the grill) for 5-7 minutes, until the sauce caramelizes and forms a sticky glaze. Watch closely to avoid burning.
Remove from the broiler and let the ribs rest for 5 minutes before slicing into individual portions.
Serve hot with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.3 g | 453% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 7134 mg | 310% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 145.1 g | ||
| Protein | 298.6 g | 597% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4993 mg | 106% | |
*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.
