Nothing says comfort quite like a rack of perfectly cooked BBQ ribs. This classic recipe delivers tender, flavorful meat that practically falls off the bone. Perfect for backyard gatherings or a cozy family dinner.
Pork ribs are the star of the show, providing a rich, meaty base. Smoked paprika lends a deep smoky aroma without needing a smoker. Garlic powder and onion powder add a savory depth that complements the meat. Salt enhances all the flavors, while black pepper gives a mild heat. Apple cider vinegar helps to tenderize the meat and balance the sweetness of the barbecue sauce. Speaking of which, your favorite barbecue sauce brings it all together with its tangy, sweet notes. Brown sugar adds a lovely caramelized finish, and a touch of cayenne pepper, if you choose to include it, provides a gentle kick. Finally, a drizzle of olive oil helps the rub stick to the ribs and adds a bit of richness.
These ribs are fantastic with a side of creamy coleslaw or buttery corn on the cob. A fresh green salad or roasted vegetables also make great companions. If you’re feeling indulgent, pair with a classic potato salad for a true BBQ feast.
First things first, preheat your oven to 275°F. This low temperature is key for cooking the ribs slowly, ensuring they're tender and juicy. While the oven is warming up, grab a small bowl and mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. This will be your dry rub, a flavorful coating that'll infuse the ribs with a delicious smoky and savory taste.
Take your pork ribs and give them a good rub down with the spice mixture. Make sure every inch is covered; you want that flavor in every bite. Once they're nicely coated, place the ribs on a large piece of aluminum foil. Drizzle them with olive oil to help the rub stick and keep the meat moist during cooking. Wrap the ribs tightly in the foil to lock in all those wonderful flavors.
Place the foil-wrapped ribs on a baking sheet and pop them into the oven. Now, we wait. Let them slow-cook for about 3 hours. This is where the magic happens, as the low and slow cooking method breaks down the connective tissue, making the ribs tender and delicious.
After 3 hours, remove the ribs from the oven and carefully open the foil (watch out for the steam!). Increase the oven temperature to 350°F. Brush the ribs with apple cider vinegar; this will add a tangy brightness that cuts through the richness. Then, generously slather them with your favorite barbecue sauce. If you like a bit of sweetness, sprinkle some brown sugar over the sauce. For those who enjoy a kick, a little cayenne pepper does the trick.
Return the ribs to the oven, uncovered, for another 30 minutes. This step will caramelize the barbecue sauce, creating a sticky, irresistible glaze. Once done, let the ribs rest for about 10 minutes before slicing and serving. This resting period helps the juices redistribute, keeping each bite as juicy as possible.
Share