Bbq Ribs Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Remove ribs from packaging, pat dry with paper towels. Flip ribs bone side up and use a butter knife to loosen the thin membrane at one end, then grab with a paper towel and peel it off across the rack. Trim any large flap of excess fat.

Season with salt and pepper

Evenly sprinkle 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper over both sides of the ribs and rub it in. Let rest 15 minutes at room temperature while you mix the dry rub.

Mix dry rub

In a small bowl combine 1 tablespoon packed brown sugar, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dry mustard, and 1/4 teaspoon cayenne. Whisk to evenly distribute.

Apply dry rub

Sprinkle the dry rub evenly over both sides of the ribs, then press it into the meat with your hands so it adheres. Wrap the seasoned ribs in plastic wrap or let them sit uncovered in the refrigerator for at least 1 hour or up to overnight for deeper flavor.

Prepare pan and braising liquid

Line a rimmed baking sheet or large roasting pan with foil for easier cleanup. Place a wire rack in the pan (optional) and set the ribs bone-side down on the rack. Mix 1/4 cup apple cider vinegar with 1/4 cup water and pour into the bottom of the pan — this creates a moist environment and catches drippings.

Bake slowly

Cover the ribs tightly with a second piece of foil, sealing the edges to create a steam pocket. Bake in the preheated 275°F (135°C) oven for 2 to 2.5 hours for baby back ribs (spare ribs may need 2.5–3 hours). Ribs are done when meat has pulled back from the bone ends about 1/4–1/2 inch and a fork slides into the meat with little resistance.

Rest after baking

Remove the foil and carefully transfer the ribs to a cutting board. Let rest uncovered for 10 minutes while you prepare to baste and broil or grill for finishing.

Prepare basting sauce

In a small bowl combine 1/2 cup BBQ sauce and 1 tablespoon honey (if using). Stir until smooth. If you prefer a thinner baste, add a teaspoon or two of the reserved pan juices or water.

Glaze and finish (broiler or grill)

Preheat oven broiler to high (or heat a grill to medium-high). Brush a generous layer of the BBQ glaze onto both sides of the ribs. If using broiler: place ribs bone-side down on a foil-lined sheet and broil 3–4 minutes until glaze is bubbly and slightly caramelized, watching carefully to avoid burning. If using grill: place ribs over direct heat for 3–5 minutes per side, basting again once more, until caramelized and slightly charred at edges.

Final glaze

Remove ribs from heat, brush with any remaining sauce, and let rest 5 minutes before slicing between the bones into individual ribs.

Arrange sliced ribs on a platter, sprinkle chopped fresh parsley if desired, and serve with extra BBQ sauce on the side.