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BBQ ribs

Posted on September 15, 2025

Here’s a classic, juicy, and flavor-packed recipe for BBQ Ribs — tender meat, fall-off-the-bone texture, and a caramelized barbecue glaze you can make in the oven, on the grill, or in a slow cooker. Let’s go with the oven method first — it’s foolproof and always a crowd-pleaser!


🍖 BBQ Ribs (Oven-Baked & Saucy)

Sticky. Smoky. Sweet. Fork-tender goodness.


✅ Ingredients

  • 2–3 lbs pork ribs (baby back or St. Louis-style)

  • 2–3 tbsp yellow mustard (helps seasoning stick)

  • 1 cup BBQ sauce (use your favorite or homemade)

🧂 Dry Rub:

  • 2 tbsp brown sugar

  • 1 tbsp smoked paprika (or regular)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp chili powder (optional, for heat)

  • ½ tsp ground cumin (optional, for depth)


🔥 Oven Instructions

1. Prep the Ribs

  • Remove the silver skin (the thin membrane on the back of the ribs).

  • Pat dry and rub ribs all over with yellow mustard.

2. Season

  • Mix the dry rub ingredients and coat ribs generously on both sides.

  • Let sit for 30 minutes (or refrigerate up to overnight).

3. Wrap & Bake

  • Preheat oven to 300°F (150°C).

  • Place ribs meat-side up on a large foil sheet.

  • Wrap tightly in foil and place on a baking sheet.

  • Bake for 2.5 to 3 hours, until fork-tender.

4. Sauce & Caramelize

  • Remove ribs from oven and discard foil.

  • Brush ribs generously with BBQ sauce.

  • Return to oven uncovered at 400°F for 10–15 minutes, or

  • Broil on HIGH for 3–5 minutes until sauce is bubbly and caramelized.


🔄 Grilling Option (After Baking)

  • After baking, finish on a hot grill for 5–7 minutes, brushing with BBQ sauce and flipping once for nice char marks.


🧊 Storage

  • Fridge: Store leftovers up to 4 days

  • Freezer: Freeze cooked ribs tightly wrapped for up to 3 months


🍯 Optional Homemade BBQ Sauce

Mix together:

  • 1 cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp apple cider vinegar

  • 1 tbsp Worcestershire sauce

  • 1 tsp smoked paprika

  • Salt, pepper, and hot sauce to taste
    Simmer 10–15 min until thick.


Would you like a slow cooker version, a boneless rib version, or a sticky Asian BBQ twist next?

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