The Ultimate Barbecued Ribs
Get ready to savor the smoky, tangy perfection of *The Ultimate Barbecued Ribs*! This foolproof recipe combines fall-off-the-bone tenderness with the rich flavors of a homemade spice rub and a luscious, sticky barbecue glaze. Slow-cooked in the oven for hours to lock in juiciness, these pork spare ribs are finished on the grill (or under the broiler) for that irresistible caramelized crust. Featuring a blend of spices like paprika, cayenne, and garlic powder and enhanced with a sweet and tangy sauce made from barbecue sauce, honey, and apple cider vinegar, these ribs are a surefire hit at any backyard cookout or family dinner. With minimal prep and maximum flavor, this crowd-pleasing dish will have everyone reaching for seconds. Perfectly paired with classic sides like coleslaw and cornbread, these ribs are sure to be the highlight of your barbecue menu!
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Recipe Information
Ingredients
- 3 lbs Pork spare ribs
- 2 tbsp Brown sugar
- 1 tbsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground black pepper
- 1 tsp Kosher salt
- 0.5 tsp Cayenne pepper
- 2 tbsp Olive oil
- 1 cup Barbecue sauce
- 2 tbsp Apple cider vinegar
- 2 tbsp Honey
Instructions
Preheat your oven to 275°F (135°C). Line a baking sheet with aluminum foil for easy cleanup.
Remove the membrane from the back of the ribs by sliding a knife under the edge and pulling it off with a paper towel for better grip.
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, ground black pepper, kosher salt, and cayenne pepper to make the dry rub.
Pat the ribs dry with paper towels and rub olive oil all over them to help the seasoning stick.
Sprinkle the dry rub evenly over both sides of the ribs, pressing it in to coat thoroughly.
Place the ribs, meat side up, on the prepared baking sheet. Cover the ribs tightly with another sheet of aluminum foil to trap moisture.
Bake the ribs in the oven for 3 hours, or until the meat is tender and pulls away from the bone easily.
While the ribs are baking, prepare the sauce by combining barbecue sauce, apple cider vinegar, and honey in a small saucepan. Bring it to a simmer over low heat, stirring occasionally, and then remove from heat.
After 3 hours, remove the ribs from the oven and discard the top foil. Preheat your grill to medium-high heat (or set your oven to broil).
Brush a generous amount of barbecue sauce on both sides of the ribs.
Grill the ribs for 5-7 minutes per side, or place them under the broiler for a few minutes, until the sauce caramelizes and forms a sticky glaze. Watch closely to prevent burning.
Remove the ribs from the grill or oven, let them rest for 5 minutes, then slice them between the bones. Serve with extra barbecue sauce on the side if desired.
Nutrition Facts
Calories |
4935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.3 g | 448% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 125.7 g | ||
| Protein | 281.9 g | 564% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 426 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3902 mg | 83% | |
*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.
