BBQ Ribs (Oven Baked, Extra Tender)
User Reviews
4.9
BBQ Ribs (Oven Baked, Extra Tender)
Description
This recipe begins with a thoughtfully balanced dry rub containing brown sugar, smoked paprika, salt, pepper, cayenne, garlic, and onion powders, which is pressed into pork ribs. Wrapping the ribs tightly in foil and refrigerating overnight helps the flavors penetrate and locks in moisture to achieve excellent tenderness during the 2.5-hour slow bake at 325°F.
After baking, a sauce made from BBQ sauce, sriracha, and honey is generously brushed on the ribs. Finishing over a heated grill or broiler briefly chars the meat, adding texture and a caramelized surface. This results in ribs with tender, falling-off-the-bone meat and a flavor profile that balances sweet, spicy, and smoky notes.
The recipe works well with common rib cuts like baby backs or St. Louis style and suggests complementary sides such as potato salad or garlic mashed potatoes. It provides options to adjust sauce spice level or substitute broiling for grilling.
Foil wrapping tightly and overnight rest in the fridge are key steps. Ribs can be prepped a day ahead up to baking, allowing flexibility in meal timing.
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 black pepper freshly ground
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Sauce:
- 18 oz BBQ sauce see notes
- 3 tsp sriracha for moderate spice level
- 1 TB honey pure
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
- Tightly wrap ribs in foil to retain moisture and enhance tenderness during baking.
- Allow ribs to rest wrapped in the fridge overnight after applying the dry rub for better flavor penetration.
- Baby back ribs or St. Louis ribs work well for this recipe.
- For milder ribs, omit the sriracha from the sauce.
- Broil the ribs instead of grilling to achieve a charred finish, watching carefully to avoid burning.
- Ribs can be prepared a day ahead up to baking and refrigerated until ready to finish cooking.
- Check labels if you need a gluten-free sauce; Sweet Baby Ray's Honey BBQ Sauce is a recommended option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 24.3g | 8% |
| Protein | 44.2g | 88% |
| Fat | 32.2g | 50% |
| Saturated Fat | 11.3g | 57% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 152.3mg | 51% |
| Sodium | 528.9mg | 22% |
| Fiber | 0.6g | 2% |
| Sugar | 21.5g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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