BBQ Pork Ribs
Tender, fall-off-the-bone pork ribs, slow-cooked in the oven and finished on the grill for a perfect char. Slathered in a homemade-style smoky and tangy dry rub and your favorite BBQ sauce, this recipe delivers smokehouse flavor without the smoker.
For 4 servings
9 steps. 15 minutes total.
- 1
Preheat oven to 300°F (150°C)
- a.Prepare two large sheets of heavy-duty aluminum foil, one for each rack of ribs.
- 2
Prepare the ribs
- a.On the bone-side of each rack, slide a butter knife under the thin, silvery membrane to loosen it. Grip the membrane with a paper towel and pull it off completely. Pat the ribs dry on both sides.
- 3
Make the dry rub
- a.In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, cayenne, and dry mustard powder until well combined.
- 4
Season the ribs
- a.Sprinkle the rub generously over both sides of each rack, pressing it into the meat to adhere. Place each rack, meat-side up, onto a sheet of foil.
- 5
Wrap the ribs for baking
- a.Fold up the sides of the foil to create a 'boat' shape. Pour half of the apple juice and apple cider vinegar into each foil packet. Seal the foil packets tightly, leaving a little room for steam to circulate. Place the packets on a large baking sheet.
- 6
Bake the ribs low and slow for 2.5 hours
- a.The meat should be very tender and pulling back from the ends of the bones. You can check for doneness by gently twisting a bone; it should feel loose.
- 7
Finish on the grill or broiler
- a.Preheat your grill to medium-high or set your oven broiler to high. Carefully open the foil packets, avoiding the hot steam, and discard the liquid. Brush a generous layer of BBQ sauce over both sides of the ribs.
- 8
Step 8
- a.Grill or broil for 3-5 minutes per side, until the sauce is bubbly, caramelized, and slightly charred in spots. Watch closely to prevent burning.
- 9
Rest and serve
- a.Transfer the ribs to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute. Slice between the bones and serve immediately with extra BBQ sauce on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Removing the membrane is a game-changer. If you skip this, your ribs will be tougher and the rub won't penetrate as well.
- 2Don't rush the baking process. The low and slow cooking time is what breaks down the connective tissues and makes the meat incredibly tender.
- 3For an extra layer of flavor, you can apply the dry rub and let the ribs sit, covered, in the refrigerator for at least 4 hours or overnight.
- 4Save some BBQ sauce for the final basting on the grill. Applying it too early in the oven can cause the sugars to burn.
- 5The 'bend test' is a great way to check for doneness after baking. Pick up the rack with tongs; if it bends easily in the middle and the meat begins to crack on the surface, it's ready.
Adapt it for your goals.
Rib Type
Use St. Louis style spare ribs instead of baby backs. They are meatier and fattier, so you may need to increase the baking time by 30-45 minutes.
Rub FlavorRub Flavor
Customize the rub by adding 1 teaspoon of cumin for earthiness or chipotle powder instead of cayenne for a smokier heat.
Braising LiquidBraising Liquid
Swap the apple juice for beer (like a lager or ale) or even Dr. Pepper for a different flavor profile in the braising liquid.
Why this is on our healthy list.
Muscle Building Protein
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue.
Rich in B Vitamins
Ribs are a good source of B vitamins, particularly B12, niacin, and B6, which are vital for converting food into energy and maintaining brain health.
Source of Essential Minerals
This dish provides important minerals like zinc for immune support, selenium for antioxidant defense, and iron for preventing anemia.
Frequently asked questions
A serving of these BBQ Pork Ribs (about 5 ribs) contains approximately 850-950 calories, depending on the fat content of the ribs and the sugar content of your BBQ sauce.