BBQ Ribs (Sweet & Smoky Oven-Style Pork Ribs)

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BBQ Ribs (Sweet & Smoky Oven-Style Pork Ribs)

These BBQ ribs are tender, juicy, and coated in a sticky, caramelized sauce with a balance of sweet, smoky, and savory flavors. This recipe is oven-based (no smoker required) and perfect for home cooks who want restaurant-quality ribs with simple ingredients.

Ingredients

For the Ribs

  • 2 racks pork ribs (baby back or spare ribs)

  • Salt and black pepper, to taste

Dry Rub

  • 1/4 cup brown sugar

  • 1 tbsp paprika (smoked paprika preferred)

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp black pepper

  • 1 tsp salt

  • 1/2 tsp chili powder or cayenne (optional, for heat)

BBQ Sauce (optional homemade)

  • 1 cup BBQ sauce (store-bought or homemade)

  • 1 tbsp apple cider vinegar

  • 1 tbsp honey or brown sugar

  • 1 tsp Worcestershire sauce

Instructions

1. Prep the Ribs

  1. Preheat oven to 300°F (150°C).

  2. Remove the thin membrane from the back of the ribs (use a knife and paper towel for grip).

  3. Pat ribs dry with paper towels.

2. Season

  1. Mix all dry rub ingredients in a bowl.

  2. Rub generously over both sides of the ribs.

  3. Let rest 30 minutes (or refrigerate up to overnight for deeper flavor).

3. Slow Bake

  1. Wrap each rack tightly in aluminum foil.

  2. Place on a baking sheet, meat-side up.

  3. Bake for 2½–3 hours, until ribs are tender and pull easily from the bone.

4. Sauce & Caramelize

  1. Remove ribs from foil and brush generously with BBQ sauce.

  2. Increase oven temperature to 425°F (220°C) or use broiler.

  3. Bake uncovered for 10–15 minutes, flipping once and brushing with more sauce, until sticky and slightly charred.

5. Rest & Serve

  • Rest ribs for 10 minutes before slicing.

  • Serve with extra BBQ sauce on the side.

Chef’s Notes

  • Baby back ribs cook faster and are leaner; spare ribs are meatier and richer.

  • Wrapping tightly in foil is key for tender ribs.

  • Smoked paprika adds a subtle BBQ flavor even without a grill.

Tips for Perfect BBQ Ribs

  • Low and slow is the secret to tenderness.

  • For smoky flavor, add ½ tsp liquid smoke to the BBQ sauce.

  • Avoid burning sugar by watching closely during the final broil.

  • Let ribs rest so juices redistribute.

Serving Suggestions

  • Coleslaw

  • Corn on the cob

  • Baked beans

  • Potato salad

  • Garlic bread

Servings

  • Serves: 4–6 people

  • Yield: About 24–30 ribs total

Nutritional Information (Approx. per serving)

  • Calories: 520 kcal

  • Protein: 35 g

  • Fat: 32 g

  • Carbohydrates: 22 g

  • Sugar: 18 g

  • Sodium: 780 mg

(Values vary depending on sauce and rib cut.)

Health Benefits

  • High in protein, supporting muscle growth and repair

  • Provides iron and zinc for immune and energy support

  • Homemade version avoids preservatives found in some store-bought ribs

Tip: Pair with vegetables to balance the meal.

Frequently Asked Questions (Q&A)

Q: Can I make these on the grill instead?
A: Yes. Bake first, then finish on a medium grill for 10–15 minutes.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days.

Q: Can I freeze cooked ribs?
A: Yes, wrap tightly and freeze for up to 2 months.

Q: How do I reheat ribs without drying them out?
A: Wrap in foil and reheat at 300°F (150°C) for 20–25 minutes.

Q: Can I make them less sweet?
A: Reduce brown sugar by half and use a vinegar-based BBQ sauce.

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