Tender Fall-Off-the-Bone BBQ Ribs (Print page)

Tender, juicy ribs slow-cooked until fall-off-the-bone tender with rich, smoky glazed barbecue sauce.

# What You Need:

→ Ribs

01 - 3–4 lbs pork or beef ribs
02 - 2 tbsp olive oil

→ Dry Rub

03 - 2 tbsp brown sugar
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp ground black pepper
08 - 1 tsp salt
09 - ½ tsp cayenne pepper (optional)

→ Barbecue Sauce

10 - 1 cup barbecue sauce (store-bought or homemade)
11 - 2 tbsp honey
12 - 1 tbsp apple cider vinegar

# Directions:

01 - Preheat the oven to 300°F. Line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs, if present. Pat ribs dry with paper towels.
03 - Rub olive oil all over the ribs. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne. Evenly coat the ribs with the dry rub.
04 - Place the ribs on the prepared baking sheet, meat side up. Cover tightly with foil.
05 - Bake for 2–2½ hours, until the meat is tender and pulls away from the bones.
06 - Meanwhile, mix barbecue sauce, honey, and apple cider vinegar in a bowl.
07 - Remove the ribs from the oven. Increase oven temperature to 425°F or preheat a grill to medium-high heat.
08 - Brush the ribs generously with the barbecue sauce mixture.
09 - Return to the oven uncovered, or place on the grill, and cook for 10–15 minutes, basting once, until caramelized and sticky.
10 - Rest the ribs for 5 minutes, slice between the bones, and serve with extra sauce.

# Expert Advice:

01 -
  • The dry rub creates this beautiful dark crust that locks in juices while the meat becomes tender enough to eat with just a fork
  • That honey-kissed glaze caramelizes into something that makes people literally lick their fingers clean
02 -
  • Removing that membrane from the back of the ribs is absolutely essential or you'll end up with tough, chewy bits that ruin the texture
  • Letting the ribs rest after the final glaze might feel like torture when everything smells amazing, but cutting too soon makes all those juices run onto the cutting board instead of staying in the meat
03 -
  • If you have time, apply the dry rub the night before and refrigerate the ribs uncovered, which creates an even deeper flavor penetration and better bark formation
  • Invest in a good instant-read thermometer and aim for 203°F internal temperature for competition-style tenderness every single time
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