Melt in Your Mouth Bbq Ribs
Get ready to wow your taste buds with these "Melt in Your Mouth BBQ Ribs," the ultimate recipe for tender, fall-off-the-bone perfection. Featuring a tantalizing blend of smoky paprika, sweet brown sugar, and a touch of heat from optional cayenne, these spice-rubbed pork baby back ribs are slow-baked to lock in maximum flavor and moisture. A drizzle of apple cider vinegar and honey enhances the meat’s natural richness, while a generous slathering of barbecue sauce adds a sticky-sweet and caramelized finish under the broiler or grill. Perfectly balanced and irresistibly juicy, these ribs are ideal for backyard cookouts, family dinners, or any occasion where comfort food reigns supreme. Best of all, they require just 20 minutes of prep before the oven does the rest, making them as effortless as they are impressive. Serve these crowd-pleasers with extra BBQ sauce on the side for the ultimate finger-licking experience.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 3 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground cayenne pepper (optional)
- 0.5 cup Apple cider vinegar
- 2 tablespoons Honey
- 1.5 cups Barbecue sauce (store-bought or homemade)
- 1 roll Aluminum foil
Instructions
Preheat the oven to 275°F (135°C).
Remove the membrane from the back of the ribs by loosening it with a knife and peeling it off with a paper towel for better grip.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (optional) to make the dry rub.
Pat the ribs dry with paper towels and generously coat them on both sides with the dry rub, pressing the spices into the meat.
Place each rack of ribs on a large sheet of aluminum foil, meat side up. Drizzle 2 tablespoons of apple cider vinegar and 1 tablespoon of honey over each rack.
Wrap the ribs tightly in the aluminum foil, creating a sealed packet to lock in moisture. Place the foil packets on a baking sheet.
Bake the foil-wrapped ribs in the preheated oven for 2.5 to 3 hours, until the ribs are tender and the meat easily pulls away from the bones.
Carefully remove the ribs from the oven and unwrap the foil, draining any excess liquid. Brush a generous amount of barbecue sauce over the ribs, coating both sides.
For caramelization, preheat the broiler to high or heat up your grill. Return the ribs to the oven on a baking sheet, or place them on the grill, and cook for 5–7 minutes, occasionally brushing with more BBQ sauce, until the sauce is sticky and slightly caramelized.
Remove the ribs and let them rest for 5 minutes before slicing between the bones. Serve warm with extra barbecue sauce on the side.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 56.8 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1314 mg | 28% | |
*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.
