Tender, fall-off-the-bone baby back ribs glazed with a smoky-sweet barbecue sauce that caramelizes beautifully in the oven. These restaurant-quality ribs are surprisingly simple to make at home and are guaranteed to impress family and friends at any gathering.
⏱️210 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
2 racksbaby back ribs
50 gbrown sugar
15 gsmoked paprika
10 ggarlic powder
5 gblack pepper
10 gkosher salt
400 mlbarbecue sauce
60 mlapple cider vinegar
45 ghoney
30 gbutter
Instructions
1PREPARE THE RIBS: Remove the membrane from the back of each rib rack by sliding a sharp knife underneath and peeling it away with your fingers—this allows seasonings and smoke to penetrate the meat better. Pat the ribs completely dry with paper towels, as moisture prevents proper browning and seasoning adhesion.
2MAKE THE DRY RUB: In a small bowl, combine brown sugar, smoked paprika, garlic powder, black pepper, and kosher salt. Stir thoroughly to distribute the salt and spices evenly, breaking up any brown sugar lumps. This dry rub creates a flavorful crust and enhances the ribs' natural meat taste.
3APPLY THE RUB: Generously coat both sides of the rib racks with the dry rub mixture, pressing gently to ensure it adheres to the meat. Pay special attention to the ribs' edges and crevices where the seasoning will concentrate flavor. Allow the seasoned ribs to sit uncovered at room temperature for 15-20 minutes so the spices can begin penetrating the meat.
4PREHEAT AND PREPARE: Set your oven to 135°C (275°F) and position a rack in the lower-middle section. Line a large roasting pan with aluminum foil for easy cleanup, then place the seasoned rib racks bone-side down on the pan. This low-temperature cooking method ensures even, gentle heat that renders the fat without drying the meat.
5COOK THE RIBS: Cover the roasting pan tightly with another layer of foil to trap moisture and create a steaming effect. Bake for 2.5 hours at 135°C (275°F), which allows the collagen in the ribs to break down and transform into gelatin, creating that signature tender texture. Resist the urge to check on them frequently, as opening the oven releases heat and extends cooking time.
6PREPARE THE GLAZE: While the ribs cook, combine barbecue sauce, apple cider vinegar, honey, and melted butter in a saucepan over medium heat. Simmer gently for 5 minutes, stirring occasionally, until the glaze is smooth and the honey is fully incorporated. The vinegar adds brightness to cut through the sweetness, creating a balanced flavor profile.
7GLAZE AND FINISH: After 2.5 hours, carefully remove the foil from the ribs (watch for steam), then brush the ribs generously on both sides with the prepared glaze. Return to the oven uncovered and bake for an additional 30-45 minutes, basting with more glaze every 10-15 minutes. The ribs are done when the meat pulls easily from the bones with a fork and the glaze has caramelized into a shiny, dark coating.
8REST AND SERVE: Remove the ribs from the oven and let them rest for 5-10 minutes before cutting. This resting period allows the juices to reabsorb into the meat, keeping them moist when sliced. Serve immediately with extra barbecue sauce on the side and your favorite sides like coleslaw or cornbread.