The Best Ribs
Get ready to elevate your BBQ game with "The Best Ribs" – a foolproof recipe for tender, fall-off-the-bone pork baby back ribs that are bursting with smoky, sweet, and savory flavors. This recipe combines a perfectly balanced dry rub made with brown sugar, smoked paprika, and chili powder, and finishes with a sticky, caramelized glaze of honey, apple cider vinegar, and your favorite barbecue sauce. Slow-baked in foil for ultimate juiciness before being broiled or grilled to crispy perfection, these ribs are a guaranteed crowd-pleaser. Whether it’s a backyard cookout or a cozy dinner, these ribs will impress with every bite. Perfectly seasoned, incredibly tender, and easy to make, this recipe is a must-try for BBQ lovers craving restaurant-quality results at home.
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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 salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 cup your favorite barbecue sauce
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the ribs to ensure tender results. Use a knife to loosen the membrane at one end of the rack, then grab it with a paper towel and pull it off.
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, smoked paprika, and chili powder to create the dry rub.
Pat the ribs dry with paper towels, then generously coat both sides with the dry rub. Massage the rub into the meat to ensure even coverage.
Wrap each rack of ribs tightly in aluminum foil to create a sealed packet. Place the packets on a baking sheet, meat side up.
Bake the ribs in the preheated oven for 2.5 hours. The foil traps the steam, making the ribs tender and juicy.
While the ribs are baking, prepare a glaze by mixing honey, apple cider vinegar, and barbecue sauce in a small saucepan over low heat. Stir occasionally until combined and heated through.
After 2.5 hours, carefully remove the ribs from the oven and open the foil packets. Transfer the ribs to a wire rack set over a baking sheet.
Brush the ribs generously with the barbecue glaze. Turn your oven to broil mode or preheat your grill to medium-high heat.
Place the ribs under the broiler or on the grill for 5-10 minutes, or until the glaze caramelizes and forms a slightly sticky crust. Watch closely to avoid burning.
Remove the ribs from the oven or grill and let them rest for 5 minutes to allow the juices to redistribute.
Slice the ribs between the bones, serve with extra barbecue sauce on the side, and enjoy your fall-off-the-bone masterpiece!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 32.7 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 90.4 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1493 mg | 32% | |
*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.
