Finger Lickin Baby Back Ribs
Get ready to savor the ultimate smoky-sweet flavor explosion with these Finger Lickin Baby Back Ribs! Perfectly seasoned with a bold homemade dry rub, these tender, fall-off-the-bone ribs are slow-cooked to perfection and finished with a rich, tangy barbecue sauce that you’ll want to drizzle on everything. The recipe combines simple pantry staples like brown sugar, paprika, and a hint of cayenne for a kick, while the addition of apple cider vinegar, honey, and liquid smoke in the sauce balances the flavors beautifully. Whether you’re hosting a backyard barbecue or indulging in a cozy family dinner, these ribs are guaranteed to impress. Ready in just a few simple steps, this recipe is your ticket to irresistibly sticky, caramelized ribs with a perfect char. Serve them with classic sides like coleslaw or cornbread for an unforgettable meal!
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Yellow mustard
- 1 teaspoon Liquid smoke
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Prepare the dry rub: In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the membrane from the underside of the baby back ribs by sliding a knife under it and pulling it off with a paper towel for a better grip.
Rub the dry mix generously over both sides of the ribs, pressing it into the meat.
Place the ribs on a large sheet of aluminum foil, meat side up, and drizzle olive oil over them.
Wrap the ribs completely in the foil, sealing them tightly to retain moisture, and place them on a baking sheet.
Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls easily from the bones.
While the ribs are cooking, prepare the barbecue sauce: In a medium saucepan, whisk together apple cider vinegar, honey, ketchup, Worcestershire sauce, mustard, and liquid smoke. Simmer on low heat for about 15 minutes, stirring occasionally, until slightly thickened.
Once the ribs are tender, carefully remove them from the oven and discard the foil. Preheat a grill to medium-high heat (or heat your oven's broiler).
Brush a generous amount of the barbecue sauce over the ribs, coating both sides.
Grill or broil the ribs for 5-7 minutes, basting with more sauce, until the sauce caramelizes and develops a slight char.
Remove the ribs from the heat and let them rest for 5 minutes before slicing into individual ribs.
Serve warm with your favorite sides and extra barbecue sauce on the side. Enjoy!
Nutrition Facts
Calories |
5594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.4 g | 452% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 7707 mg | 335% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 177.9 g | ||
| Protein | 363.3 g | 727% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 890 mg | 68% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4851 mg | 103% | |
*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.
