Can I use a different cut of pork ribs for this recipe?

Absolutely — baby back ribs work great and cook slightly faster (about 1.5 hours). Adjust the bake time until fork-tender.

Why are my ribs dry after baking?

They may have baked too long or at too high a temperature. Keep the oven at 300°F and check for doneness at the 2-hour mark.

Can I make the barbecue sauce ahead of time?

Yes — the sauce keeps in the fridge for up to a week. Reheat it gently before brushing onto the ribs.

How do I get a thicker, stickier glaze on the ribs?

Brush on a generous layer of sauce, then increase the oven to 400°F for the last 10–15 minutes to caramelize the sugars.

Home / Recipes / american / BBQ Pork Ribs

americanMediumnon vegetariandairy freenut freesoy free

BBQ Pork Ribs

RATING

4.6/5(215)

TASTE SCORE

10/10

Fall-off-the-bone tender pork ribs slathered in a smoky, tangy homemade barbecue sauce. These ribs are slow-baked until the meat pulls cleanly from the bone, then finished with a sticky glaze that caramelizes beautifully. Perfect for summer cookouts and game-day feasts.

PREP

30m

COOK

15m

SERVES

3 PIECES

1607 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat oven and prep the ribs.
1.Preheat oven to 300°F (150°C).
2.Pat the ribs dry with paper towels.
3.If the membrane on the back is still attached, slide a knife under it and pull it off with a paper towel for a better bite.
TIPRemoving the membrane lets the seasoning penetrate and stops the ribs from being chewy.
prep
Make the dry rub and season the ribs.
1.In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
2.Rub the mixture evenly over both sides of the ribs, pressing it into the meat.
3.Wrap the ribs tightly in aluminum foil, sealing the edges to trap steam.
TIPWrapping tightly creates steam inside the foil, which tenderizes the meat as it bakes.
bake · ~120 min
Bake the ribs low and slow until tender.
Place the foil-wrapped ribs on a rimmed baking sheet. Bake for 2 hours, or until the meat pulls back from the bones and a fork slides in easily.
TIPLow heat (300°F) breaks down the connective tissue without drying out the meat.
saute · ~11 min
Make the homemade barbecue sauce.
1.In a small saucepan over medium heat, cook the minced garlic for 1 minute until fragrant.
2.Add ketchup, apple cider vinegar, honey, and Worcestershire sauce.
3.Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
TIPSimmering the sauce deepens the flavor and helps it cling to the ribs. Don't rush this step.
bake · ~15 min
Glaze the ribs and finish baking.
1.Carefully open the foil and brush a generous layer of barbecue sauce over the ribs.
2.Return the unwrapped ribs to the oven and increase the temperature to 400°F (200°C).
3.Bake for 10-15 minutes until the sauce is bubbly and caramelized.
TIPHigh heat at the end sets the glaze and gives the ribs that signature sticky, charred bark.
rest · ~5 min
Rest the ribs before slicing.
Transfer the ribs to a cutting board and let them rest for 5 minutes. Slice between the bones and serve with the remaining barbecue sauce on the side.
TIPResting keeps the juices inside the meat instead of spilling onto the board. Slice with a sharp knife between the bones for clean cuts.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Remove the thin membrane from the back of the ribs for a tender bite and better seasoning penetration.
2
Wrap the ribs tightly in foil to trap steam, which breaks down connective tissue during the low-and-slow bake.
3
Bake until a fork slides into the meat with no resistance and the bones begin to show — that's fall-off-the-bone tender.
4
Simmer the homemade sauce for the full 10 minutes to deepen the flavor and help it cling to the ribs.
5
Crank the oven to 400°F for the final glaze to caramelize the sugar and create a sticky, charred bark.
6
Let the ribs rest 5 minutes after glazing so the juices redistribute; slice between the bones with a sharp knife.

RECIPE VARIATIONS