BBQ Ribs

There's nothing quite like the smell of ribs slow-cooking on a weekend afternoon. I first made these for a July 4th gathering years ago, and honestly, I was terrified I'd ruin them. My neighbor kept checking through the window, probably wondering if I knew what I was doing. When they came out sticky and caramelized, people actually went quiet for a second before reaching in. Now they're the most requested dish at every summer get-together.

Last summer, my brother-in-law showed up early to help with prep, and we ended up having a beer while applying the rub together. There's something meditative about getting that spice mixture evenly distributed, like you're preparing the ribs for a long, luxurious nap. He still talks about that afternoon, mostly because he got to taste-test the sauce variations.

Ingredients

• 1.5-2 kg pork or beef ribs: The membrane on the back has to go, I learned this the hard way when my first batch came out tough and chewy
• 2 tbsp olive oil: This helps the dry rub actually stick instead of falling off onto the pan
• 2 tbsp brown sugar: Creates this beautiful caramelized crust that balances the savory spices
• 1 tbsp smoked paprika: This is what gives you that wood-smoke flavor even if you are using an oven
• 1 tsp each garlic powder, onion powder, black pepper, and salt: The essential flavor backbone
• ½ tsp cayenne pepper: Optional, but I love that subtle heat that builds up
• 1 cup barbecue sauce plus 2 tbsp honey and 1 tbsp apple cider vinegar: The honey gives it a gorgeous sheen, and the vinegar cuts through all that richness

Instructions

Prep your oven and pan:

Preheat to 150°C (300°F) and line a large baking sheet with foil, trust me, cleanup will be so much easier

Get the ribs ready:

Pull off that thin membrane from the back using a paper towel for grip, then pat the ribs completely dry

Apply the oil and rub:

Coat the ribs with olive oil first, then press that spice mixture into every nook and cranny

The long slow cook:

Place ribs meat-side up on your prepared pan, cover tightly with foil, and let them cook undisturbed for 2 to 2½ hours until the meat is pulling away from the bone ends

Make your glaze:

Whisk together the barbecue sauce, honey, and apple cider vinegar while the ribs do their thing

The grand finale:

Crank your oven to 220°C (425°F), uncover those ribs, brush them generously with sauce, and return for 10 to 15 minutes until they are sticky and caramelized

Rest and serve:

Let them rest for 5 minutes, slice between the bones, and have extra sauce ready at the table

Save

My daughter now requests these for her birthday dinner every year. We set up a little assembly line with paper towels and wet wipes, and everyone just dives in with their hands. There's something wonderfully primal about eating ribs together, all inhibitions forgotten.

Getting That Restaurant-Quality Bark

The secret is in the low-and-slow phase followed by that high-heat finish. I used to rush this step, but giving the ribs those full 2 hours covered makes all the difference between tender and falling apart.

Grill Versus Oven

You can absolutely finish these on a grill for that authentic smoky flavor. Just set up indirect heat and watch the caramelization closely, as grills run hotter and faster than ovens.

Make-Ahead Magic

You can actually prep the rub and sauce a day ahead, which makes party day so much less stressful. Just keep the rubbed ribs covered in the fridge until you are ready to cook.

• Wrap the rubbed ribs tightly to prevent the spices from absorbing refrigerator odors
• Let the ribs come to room temperature for about 20 minutes before cooking
• The sauce can be made up to three days in advance and stored in the fridge

Save

These ribs have become my go-to for celebrating everything from promotions to just making it through a long week. Food tastes better when it is shared, and ribs are meant for gathering.

Recipe Help & Answers

→ How do I know when the ribs are done?

The ribs are done when the meat pulls away from the bones and you can see about ¼ inch of bone exposed. The meat should be tender enough to separate easily when twisted.

→ Should I remove the membrane from the ribs?

Yes, removing the thin silvery membrane from the back of the ribs is important as it prevents spices and smoke from penetrating the meat and can become tough and chewy during cooking.

→ Can I make these ribs entirely on the grill?

Absolutely. Use indirect heat at around 150°C (300°F) for the initial 2-2½ hour cooking period, then move over direct heat for the final glazing and caramelization stage.

→ What's the best cut of ribs to use?

Both pork and beef ribs work beautifully. Baby back ribs tend to be leaner and cook faster, while spare ribs are meatier with more flavor. St. Louis-style spare ribs are trimmed for even cooking.

→ How can I make the ribs spicier?

Increase the cayenne pepper in the dry rub, add some hot sauce to the glaze, or use a spicy barbecue sauce. You can also add chili powder or chipotle powder for deeper heat.

→ Can I prepare the ribs in advance?

You can season and rub the ribs the night before and refrigerate them. After the initial slow cooking, you can refrigerate the partially cooked ribs and finish them on the grill or in the oven the next day.