Enjoy tender, flavorful BBQ ribs made completely at home, including a rich, sticky homemade BBQ sauce. This recipe is perfect for family dinners, weekend cookouts, or any time you want restaurant-quality ribs without a smoker. Slow-baked, generously sauced, and finished under the broiler, these ribs are fall-off-the-bone delicious.
Ingredients
2 racks of pork ribs
¼ cup brown sugar
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tsp black pepper
For Homemade BBQ Sauce
1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 275°F (135°C) for slow, even cooking that keeps the ribs tender.
- Prepare the Dry Rub
In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Season the Ribs
Pat the ribs dry and rub both sides with the spice mixture. For deeper flavor, refrigerate for several hours or overnight.
- Wrap and Bake
Place each rack on aluminum foil and wrap tightly. Bake on a baking sheet for 2.5 to 3 hours until the meat is tender and slightly pulling away from the bones.
- Make Homemade BBQ Sauce
- In a medium saucepan over medium heat, combine all BBQ sauce ingredients.
- Stir continuously until sugar dissolves and the sauce begins to simmer.
- Reduce heat to low and simmer 15–20 minutes until thickened.
- Taste and adjust seasoning with salt, pepper, or sugar if needed.
- Remove from heat and let cool slightly before using.
- Brush and Caramelize
Remove ribs from foil and brush generously with the homemade BBQ sauce.
Place under the broiler or on a hot grill for 5–10 minutes until the sauce bubbles and caramelizes.
- Slice and Serve
Cut between the bones, serve hot, and enjoy the sticky, flavorful ribs.
Pro Tips
Overnight rub: Season the ribs the night before for maximum flavor.
Double sauce: Brush the ribs twice for extra stickiness—once before broiling and once after.
Check doneness: Meat should pull back from bones and be tender to a fork.
Smoky flavor: Use smoked paprika or add a drop of liquid smoke to the sauce.
Serving Suggestions
Coleslaw
Mac and cheese
Baked beans
Cornbread or dinner rolls
Grilled corn on the cob
Roasted or mashed potatoes
Storage and Reheating
Fridge: Airtight container, up to 3 days.
Freezer: Wrap tightly in foil, up to 2 months.
Reheat: Oven at 300°F (150°C), covered, brushing extra sauce before serving.
FAQ – BBQ Ribs
Q: Can I use beef ribs?
Yes, but they are meatier and require longer baking time.
Q: Do I need a grill?
No, the oven broiler perfectly caramelizes the sauce.
Q: How do I know ribs are done?
Meat should pull back from bones, fork slides in easily.
Q: Can I prepare ahead?
Yes, bake in advance, refrigerate, and finish with sauce under broiler.
Final Thoughts
This BBQ ribs recipe is fully homemade and foolproof. From the flavorful dry rub to the homemade sticky BBQ sauce, every bite is tender, juicy, and delicious. Perfect for gatherings or cozy dinners, these ribs will impress everyone and may become your signature dish.
