Imagine sinking your teeth into fall-off-the-bone tender ribs, glazed with a perfectly caramelized homemade barbecue sauce that delivers a symphony of sweet, tangy, and smoky flavors. These Baby Back Ribs aren't just a meal—they're a culinary experience that will transform your ordinary dinner into an extraordinary feast that'll have your family and friends begging for seconds! Whether you're a barbecue novice or a seasoned grill master, this recipe promises restaurant-quality results right in your own kitchen.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels.
- Preheat oven to 275°F (135°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Create a dry rub by mixing smoked paprika, garlic powder, salt, and pepper in a small bowl.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and pulling it off completely.
- Generously season both sides of the ribs with the prepared dry rub, massaging the spices into the meat.
- Place ribs meat-side up on the prepared baking sheet, covering loosely with foil to prevent drying out.
- Slow roast in the preheated oven for
- 5 hours until meat is tender and begins to pull away from the bones.
- While ribs are cooking, prepare the barbecue sauce by combining ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce in a saucepan.
- Simmer the sauce over medium-low heat for 15-20 minutes, stirring occasionally until it thickens slightly.
- Remove ribs from oven and brush generously with the homemade barbecue sauce.
- Increase oven temperature to 425°F (218°C) or preheat grill to medium-high.
- Return ribs to heat source and cook for an additional 10-15 minutes, basting with sauce every 5 minutes to create a caramelized glaze.
- Remove from heat and let rest for 10 minutes before slicing between the bones.
- Serve hot with extra barbecue sauce on the side and your favorite sides like coleslaw or cornbread.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better sauce absorption.
- Bring ribs to room temperature before cooking to ensure even heat distribution.
- Use aluminum foil during initial slow roasting to keep the meat moist and prevent drying out.
- Low and slow is the secret to incredibly tender ribs—don't rush the cooking process.
- Invest in a good meat thermometer to check internal temperature for perfect doneness.
- Let ribs rest after cooking to allow juices to redistribute, ensuring maximum flavor and moisture.
- For extra smoky flavor, consider adding wood chips during grilling or using a smoker if available.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
