BBQ Ribs (Oven Baked, Extra Tender)
These BBQ Ribs are finger-licking great! Every bite is savory, sweet, and zesty. The ribs are mostly prepared ahead of time, and grilled right before serving for a superior tenderness that can't be beat.
Servings: 10
Ingredients
- 2 full racks pork ribs, 3-4 lbs each
Dry Rub:
- ½ cup brown sugar, packed
- 1 ½ tsp smoked paprika
- 1 TB kosher salt
- 1 ½ TB freshly ground black pepper
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp onion powder
Sauce:
- 18 oz BBQ sauce, see notes
- 3 tsp Sriracha, for moderate spice level
- 1 TB pure honey
Instructions
- In a bowl, combine all dry rub ingredients and whisk to combine well.
- Pat dry ribs with clean paper towels. Press dry rub onto both sides of rib racks..
- Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in fridge overnight.
- Preheat oven to 325F. Bake foil-wrapped ribs, on baking sheet, for 2 1/2 hours.
- Remove ribs, let cool enough to handle, and remove foil. Discard juices.
- Make the sauce by combining all sauce ingredients in a bowl. Brush ribs generously with desired amount of BBQ sauce. Ribs will be very tender, so handle carefully.
- Place on heated grill for 5-10 minutes per side, or until charred in spots. Use a sharp knife to carefully slice ribs so they don't fall apart - should be fork tender.
Notes
- Be sure to wrap each rack of ribs tightly in foil. This helps to lock in the moisture and flavors, resulting in extra tender ribs.
- Let the ribs sit in the fridge overnight after applying the dry rub. This allows the flavors to penetrate the meat and gives you a head start on the cooking process.
- Either baby back ribs or St. Louis ribs will work well.
- If needed, check that your brand of sauce is gluten-free.
- My go-to sauce is Sweet Baby Ray's Honey BBQ Sauce.
- As an alternative to grilling, you can finish cooked ribs in the broiler; set to high broil and watch closely, to achieve desired charring.
- For a smokier flavor, use 1-2 tablespoons of liquid smoke in place of honey.
- If you like it milder, you can skip the Sriracha.
- Ribs can also be placed under the broiler instead of grilling, for a nice charring on top - watch closely for about 5 minutes or so, and remove from the broiler before it burns.
- Ribs can be prepared one day early up to the point of finishing baking; cover and chill until ready to grill/broil.
- These BBQ ribs go great with our Potato Salad with Honey Mustard Vinaigrette and Slow Cooker Garlic Mashed Potatoes.
Nutrition (per serving)
Calories: 560kcal | Carbohydrates: 24.3g | Protein: 44.2g | Fat: 32.2g | Saturated Fat: 11.3g | Trans Fat: 0.3g | Cholesterol: 152.3mg | Sodium: 528.9mg | Fiber: 0.6g | Sugar: 21.5g