Barbecue Ribs Recipe

Prep ribs

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. If not already removed, slide a knife under the membrane on the bone side and pull it off to expose the meat. Trim any excess fat.

Apply binder and rub

Brush both sides of the ribs lightly with yellow mustard. In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne. Rub the mixture evenly over both sides of the racks, pressing to adhere.

Wrap and bake low and slow

Place each rack meat-side up on a large sheet of aluminum foil (double layer). Tightly wrap the ribs to create a sealed packet. Place packets on a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until meat is tender and pulls back from the bone about 1/4 to 1/2 inch.

Cook aromatics

While ribs bake, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds, until fragrant.

Simmer sauce

Stir in ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, liquid smoke, smoked paprika, hot sauce (if using), salt and black pepper. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside; reserve 1/2 cup for finishing and brushing on the ribs.

Prepare fries

Increase oven temperature to 425°F (220°C) when ribs have 20–25 minutes remaining. Toss cut potatoes with 1 tablespoon vegetable oil, kosher salt and black pepper on a baking sheet in a single layer.

Bake fries

Bake for 20–30 minutes, flipping once halfway through, until golden and crisp at edges. For extra crispness, broil 1–2 minutes at the end while watching closely.

Make dressing

In a bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth.

Toss slaw

Combine green cabbage, red cabbage and shredded carrot in a large bowl. Add dressing and toss thoroughly to coat. Taste and adjust salt/acid as needed. Refrigerate until ready to serve; the slaw benefits from resting at least 15 minutes.

Glaze ribs and finish

When ribs are done and oven is at 425°F (220°C), carefully open the foil packets and brush the exposed meat generously with reserved BBQ sauce. Return the racks, meat-side up, to the baking sheet and roast for 8–10 minutes to caramelize the sauce. For a more charred finish, broil 1–2 minutes—watch closely to avoid burning.

Rest and slice

Remove ribs from oven, loosely tent with foil and rest 10 minutes. Using a sharp knife, slice between bones into individual ribs.

Plate

Serve 3–4 ribs per person with a portion of skin-on fries and a scoop of crispy coleslaw. Spoon any extra warmed BBQ sauce on the side and sprinkle chopped parsley, if using.