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best bbq ribs recipe tender smoky homemade barbecue ribs on grill

Best BBQ Ribs Recipe – Tender, Juicy & Smoky Homemade Barbecue Ribs

Tender, juicy baby back ribs coated in a flavorful dry rub, slow-cooked until tender, then finished with BBQ sauce for a sticky, smoky glaze. Beginner-friendly and works with oven plus grill finishing.
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Prep Time 45 minutes
Cook Time 2 hours 40 minutes
30 minutes rest after rub 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 2 servings
Course: Grilled, Main Course, Oven-Baked
Cuisine: American, BBQ
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredient group: Main Ingredients
  • 2 racks pork baby back ribs
  • 2 tablespoons olive oil
  • 1 cup BBQ sauce
Ingredient group: Dry Rub
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper optional

Equipment

  • 1 Baking tray or roasting pan
  • 1 Aluminum foil
  • 1 Basting brush
  • 1 Grill or oven
  • 1 Meat thermometer optional but recommended

Method
 

Step 1: Prepare the ribs
  1. Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
Step 2: Make and apply the dry rub
  1. In a small bowl, mix the brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using. Rub the olive oil over the ribs, then coat them generously with the seasoning mixture. Let the ribs rest for 30 minutes.
Step 3: Slow cook
  1. Preheat the oven to 300°F (150°C). Wrap the ribs tightly in aluminum foil and place them on a baking tray. Bake for 2 1/2 hours until tender.
Step 4: Sauce the ribs
  1. Remove the ribs from the oven and carefully unwrap the foil. Brush a generous layer of BBQ sauce over the ribs.
Step 5: Caramelize
  1. Place the ribs on a hot grill for 5 to 10 minutes, turning occasionally, until the sauce caramelizes into a sticky glaze.
Step 6: Rest and serve
  1. Let the ribs rest for 5 minutes, then slice between the bones and serve.

Notes

These are directly supported by the post and work well in WPRM notes:
  • Low and slow cooking gives the most tender texture.
  • Smoked paprika adds deeper barbecue flavor, especially for oven-cooked ribs.
  • Don’t skip the final rest time because it helps keep the meat juicy.
  • The ribs are done when the meat pulls away from the bone easily and the internal temperature reaches 190–203°F.