Food Bliss Daily

Barbecue Ribs

Barbecue ribs are a quintessential American Favorite, celebrated for their smoky flavour, tender texture, and sweet-and-savory glaze.

The two most common types of ribs are baby back ribs (smaller, leaner) and St. Louis-style spare ribs (larger, meatier). What makes barbecue ribs special is their long, slow cooking—either smoked, baked, or grilled—often preceded by a dry rub and finished with a sticky barbecue sauce. This slow process allows the collagen in the meat to break down, resulting in that tender, flavorful bite that ribs are famous for.

Classic Barbecue Ribs Recipe (Oven-Baked)

Ingredients (Serves 4)

For the ribs:

2 racks pork baby back ribs (about 4–5 pounds)
2 tbsp olive oil
2–3 tbsp yellow mustard (optional, helps seasoning stick)

Dry rub:

¼ cup brown sugar
1 tbsp paprika
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
½ tsp chili powder (optional for heat)

For the barbecue sauce (or use store-bought):

1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
Salt and pepper to taste

Instructions

1. Prepare the ribs:

Remove the thin membrane from the back of the ribs (this makes them more tender).
Rub both sides with olive oil and mustard.
Mix all dry rub ingredients and apply generously to both sides of the ribs.
Wrap the ribs in foil and let them marinate in the fridge for 1–2 hours (or overnight for best results).

2. Bake the ribs:

Preheat oven to 300°F (150°C).
Place foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until tender.

3. Make the barbecue sauce (if homemade):

Combine all sauce ingredients in a saucepan. Simmer for 10–15 minutes until thickened.

4. Finish under the broiler or grill:

Carefully remove ribs from foil and brush with barbecue sauce.
Broil on high (or grill over medium heat) for 5–10 minutes, turning and basting with more sauce until caramelized and slightly charred.

5. Serve:

Let rest for 10 minutes. Slice between bones and serve with extra sauce.

Barbecue Ribs FAQs

Q: Can I make ribs without a grill or smoker?
Absolutely! Oven-baking with foil and finishing under the broiler mimics the tenderness and caramelization of outdoor grilling.

Q: What’s the difference between baby back and St. Louis ribs?
Baby back ribs are shorter, leaner, and cook faster. St. Louis ribs are flatter, meatier, and take slightly longer but offer more bite.

Q: How do I make ribs fall-off-the-bone tender?
Slow cooking at a low temperature (around 300°F) in foil helps break down connective tissue, making the ribs very tender.

Q: Can I use beef ribs instead?
Yes, though cooking times will vary. Beef ribs are larger and generally take longer to cook, often needing 3–4 hours in the oven.