Rudys Ribs
Sink your teeth into the bold, smoky flavors of Rudy’s Ribs, the ultimate recipe for fall-off-the-bone baby back ribs. Perfectly seasoned with a homemade dry rub featuring brown sugar, paprika, garlic powder, and a touch of cayenne for heat, these ribs are slow-cooked to tender perfection. The magic doesn’t stop there—an irresistible glaze made with honey and apple cider vinegar adds a tangy-sweet layer, while your favorite BBQ sauce creates a sticky, caramelized finish. Whether cooked on the grill for that smoky char or in the oven for a foolproof method, Rudy’s Ribs promise melt-in-your-mouth satisfaction with every bite. Ideal for family gatherings or weekend cookouts, this recipe is a surefire crowd-pleaser. Serve 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
- 1 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 cup honey
- 1 cup apple cider vinegar
- 1.5 cups BBQ sauce of your choice
Instructions
Remove the membrane on the back of the ribs by carefully sliding a knife under it and pulling it away using a paper towel for grip.
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper to create the dry rub.
Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it adheres.
Wrap the ribs tightly in aluminum foil and refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your oven or grill to 275°F (135°C). If using a grill, set it for indirect heat.
Place the wrapped ribs on a baking sheet (if using an oven) or directly on the grill grates and cook for 3 hours.
While the ribs are cooking, prepare the glaze by combining honey and apple cider vinegar in a small saucepan. Heat gently until the mixture is well combined and slightly thickened.
After 3 hours, remove the ribs from the foil and place them directly on the grill or on a baking sheet if using an oven. Brush the ribs with the honey-vinegar glaze and cook for an additional 30 minutes.
Brush the ribs with your favorite BBQ sauce and cook for another 30 minutes, basting every 10 minutes for a sticky, caramelized finish.
Remove the ribs from the heat and let them rest for 10 minutes before slicing into individual bones.
Serve warm with extra BBQ sauce on the side and enjoy Rudy's Ribs!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 106.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1081 mg | 23% | |
*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.
