Description
Tender, fall-off-the-bone oven-baked BBQ ribs, seasoned with a flavorful dry rub and slathered in a homemade tangy-sweet BBQ sauce.
Ingredients
Scale
- 3–4 pounds pork spareribs or baby back ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs. Slide a butter knife under the membrane at one end. Grab the membrane with a paper towel and pull it off.
- Season the Ribs: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), dried oregano, dried thyme, cumin, salt, and pepper. Generously rub the spice mixture all over the ribs.
- Sear the Ribs (Optional): Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Work in batches if necessary.
- Sauté Aromatics: Add the chopped onion to the same skillet or Dutch oven. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Place Ribs in Baking Dish: Place the ribs in a large baking dish or roasting pan. If you seared the ribs, nestle them amongst the sautéed onions and garlic. If you didn’t sear them, spread the onions and garlic around the ribs in the baking dish.
- Add Liquid (Optional): For extra moisture, you can add about 1/2 cup of beef broth or apple juice to the bottom of the baking dish.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 300°F (150°C) for 2.5 to 3 hours, or until the ribs are very tender.
- Combine Sauce Ingredients: While the ribs are baking, in a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, honey (or maple syrup), smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly.
- Taste and Adjust: Taste the BBQ sauce and adjust the seasonings as needed.
- Remove Foil and Baste: After the ribs have baked for 2.5 to 3 hours, carefully remove the foil from the baking dish.
- Baste with BBQ Sauce: Generously brush the ribs with the BBQ sauce, making sure to coat them evenly.
- Bake Uncovered: Return the ribs to the oven and bake uncovered for another 15-20 minutes, or until the sauce is sticky and caramelized. Baste the ribs with more BBQ sauce every 5-7 minutes.
- Broil (Optional): For an even more caramelized finish, you can broil the ribs for the last 2-3 minutes. Keep a close eye on them to prevent burning!
- Rest and Serve: Remove the ribs from the oven and let them rest for 10-15 minutes before slicing and serving.
Notes
- Adjust the amount of cayenne pepper to control the spice level.
- Adjust the amount of brown sugar or honey to control the sweetness of the BBQ sauce.
- For a more intense smoked flavor, add a few drops of liquid smoke to the BBQ sauce.
- This recipe works well with both spareribs and baby back ribs. Adjust the baking time accordingly.
- You can also cook the ribs in a slow cooker. Sear the ribs and sauté the aromatics as directed, then place them in the slow cooker. Pour the BBQ sauce over the ribs and cook on low for 6-8 hours, or on high for 3-4 hours.
- After baking the ribs, you can finish them on the grill for a smoky flavor. Grill the ribs over medium heat for 5-7 minutes per side, basting with BBQ sauce.
- The ribs can be seasoned and stored in the refrigerator for up to 24 hours before baking.
- The BBQ sauce can be made up to a week in advance and stored in the refrigerator.
- Leftover ribs can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or on the grill.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes