Barbecue Ribs

Barbecue ribs are a beloved American dish, especially during summer cookouts and family gatherings. The ribs are seasoned with a flavorful dry rub, slow-cooked until tender, and finished with a sticky, smoky barbecue sauce. This recipe works for both oven and grill, so you can enjoy tender, juicy ribs without needing a smoker.

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Ingredients

For the Ribs

• 2 racks of pork ribs (baby back or spare ribs, about 2–2.5 pounds each)
• 1 tablespoon olive oil

Dry Rub

• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)

Barbecue Sauce (Optional, but recommended)

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Optional: a few dashes of hot sauce for spice

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Equipment Needed

• Baking sheet or roasting pan
• Aluminum foil
• Basting brush
• Mixing bowls
• Sharp knife
• Grill (optional if finishing outdoors)

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Preparation Steps

Step 1: Prepare the Ribs

1. Remove the thin membrane from the back of the ribs for more tender results.
2. Pat the ribs dry with paper towels.
3. Lightly brush both sides with olive oil to help the rub adhere.

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Step 2: Apply the Dry Rub

1. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne.
2. Generously rub the spice mixture on both sides of the ribs, pressing it into the meat.
3. Let the ribs sit for at least 30 minutes at room temperature, or refrigerate for several hours to allow the flavors to penetrate.

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Step 3: Oven Cooking Method (Alternative: Grill Cooking)

1. Preheat oven to 275°F (135°C).
2. Place the ribs on a baking sheet or roasting pan and cover tightly with aluminum foil.
3. Bake for 2.5–3 hours (baby back ribs) or 3–3.5 hours (spare ribs) until the meat is tender and starting to pull away from the bones.

Optional Grill Finish: Preheat grill to medium heat. After baking, brush ribs with barbecue sauce and grill for 5–10 minutes per side to caramelize the sauce.

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Step 4: Make the Barbecue Sauce (Optional)

1. In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and hot sauce (if using).
2. Simmer over low heat for 10–15 minutes, stirring occasionally, until thickened.

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Step 5: Sauce and Broil (Optional)

1. Preheat oven broiler to high.
2. Brush baked ribs generously with barbecue sauce.
3. Place ribs under the broiler for 2–3 minutes until the sauce caramelizes. Watch carefully to avoid burning.

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Step 6: Serve

• Cut ribs between the bones.
• Serve hot with additional barbecue sauce on the side.
• Recommended sides: coleslaw, cornbread, baked beans, or potato salad.

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Tips for Perfect Ribs

• Low and slow: Cooking ribs at a low temperature ensures tender, juicy meat.
• Remove the membrane: This helps ribs absorb flavor and become tender.
• Rest before slicing: Let ribs rest for 5–10 minutes to lock in juices.
• Adjust sweetness and spice: Modify sugar and cayenne in the rub to suit your taste.

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These ribs are fall-off-the-bone tender, full of smoky-sweet flavor, and perfect for any occasion, whether oven-baked or finished on the grill.