Bbq Ribs Recipe

Remove the ribs from packaging and pat them dry with paper towels.

If the membrane is still on the bone side, slide a thin knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull it off to expose the ribs.

Trim any excess fat or loose bits so the rack is even. Season both sides evenly with 1 tsp salt and 1 tsp black pepper, pressing the seasoning gently into the meat.

In a small bowl, combine 1 cup barbecue sauce, 2 tbsp honey, and 1 tbsp apple cider vinegar. Whisk until smooth and set aside.

Preheat the oven to 275°F (135°C).

Place the seasoned ribs bone-side down on a large piece of aluminum foil. If using a baking sheet, line it with foil and set a rack on top, or place ribs directly on the foil with the meat-side up.

Brush a little of the prepared barbecue glaze over the top of the ribs (reserve most for later).

Wrap the ribs tightly with the foil to form a sealed packet. Place the packet on a baking sheet and bake for 2.5 to 3 hours, or until the meat is very tender and pulls back from the bones slightly.

Carefully open the foil (watch for steam) and transfer the ribs to a baking sheet meat-side up if they are not already exposed.

Brush a generous layer of the reserved barbecue-honey glaze over the ribs.

Option A – Broiler: Preheat the broiler. Place the ribs about 6 inches from the heat and broil for 3–5 minutes, watching closely, until the glaze is bubbly and caramelized. Option B – Grill: Preheat the grill to medium-high and place the ribs over direct heat for 3–5 minutes, turning as needed, until glazed and slightly charred.

Remove the ribs from the heat and let them rest for 5 minutes to let juices redistribute.

Slice between the bones into individual ribs or into portions, spoon any pan juices or extra glaze over the top, and serve warm.