Smoky BBQ Ribs with Homemade Sauce

Name: Smoky BBQ Ribs with Homemade Sauce
Prep time: 00:30:00
Cook time: 03:30:00
Total time: 4 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 racks pork ribs (baby back or St. Louis style); 1 tablespoon garlic powder; 1 tablespoon black pepper; 2 tablespoons yellow mustard; 2 tablespoons Worcestershire sauce; cups brown sugar; 1 tablespoon onion powder; teaspoons cayenne pepper; 1 cup ketchup; 2 tablespoons molasses; 2 tablespoons paprika; 1 tablespoon salt; 1 teaspoon mustard powder; cups apple cider vinegar; teaspoons liquid smoke; 1 roll aluminum foil

AmericanPorkDinnerMain CourseGrillBarbecueBakingSlow CookingPork RibsSummer BbqWeekend Cooking

These tender, fall-off-the-bone smoky BBQ ribs are a backyard classic that's sure to impress. The secret lies in a flavorful dry rub, slow cooking method, and a homemade BBQ sauce that perfectly balances sweet, tangy, and smoky flavors. While this recipe takes time, the actual hands-on work is minimal, making it perfect for weekend cooking.

Prep Time

30 min

Cook Time

3 hrs 30 min

Serves

4 servings

Difficulty

medium

Recipe Assistant

Hello! I can help modify this recipe. What changes would you like to make?

Ingredients

Techniques: dry rub application, slow cooking, sauce reduction, glazing

Equipment Needed

Baking sheet
Heavy-duty aluminum foil
Small mixing bowl
Medium saucepan
Basting brush
Measuring cups and spoons
Sharp knife
Paper towels

These smoky BBQ ribs require some time but very little hands-on effort. The key to success is patience during the slow cooking process and layering flavors with both a dry rub and homemade sauce. This recipe uses an oven method that's accessible for any home cook, no smoker or grill required.

For a complete meal, serve these ribs with classic sides like coleslaw, cornbread, baked beans, or mac and cheese. If you have leftovers, remove the meat from the bones and use it for sandwiches or tacos the next day.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Smoky BBQ Ribs with Homemade Sauce

AmericanPorkDinnerMain CourseGrillBarbecueBakingSlow CookingPork RibsSummer BbqWeekend Cooking

Prep Time

30 min

Cook Time

3 hrs 30 min

Serves

4 servings

Difficulty

medium

Recipe Assistant

Hello! I can help modify this recipe. What changes would you like to make?

Ingredients

Techniques: dry rub application, slow cooking, sauce reduction, glazing

Equipment Needed

Baking sheet
Heavy-duty aluminum foil
Small mixing bowl
Medium saucepan
Basting brush
Measuring cups and spoons
Sharp knife
Paper towels

Smoky BBQ Ribs with Homemade Sauce

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Removing the membrane is crucial for tender ribs and better flavor absorption.

Step 2: Mix thoroughly to ensure even distribution of flavors.

Step 3: The mustard acts as a binder and will not be noticeable in the final dish.

Step 4: Don't rush this step - longer marinating time means more flavor.

Step 5: Starting with room temperature meat ensures more even cooking.

Step 6: The foil packet traps moisture and helps tenderize the meat.

Step 7: Low and slow cooking breaks down the tough connective tissues.

Step 8: Homemade sauce allows you to control sweetness and spice levels.

Step 9: Simmering concentrates flavors and creates the perfect consistency.

Step 10: The meat should bend easily when lifted but not completely fall off the bone.

Step 11: This step caramelizes the sauce and creates a sticky glaze.

Step 12: Multiple layers of sauce build depth of flavor.

Step 13: This optional step adds a nice char similar to grilled ribs.

Step 14: Resting allows the juices to redistribute throughout the meat.

Smoky BBQ Ribs with Homemade Sauce

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Removing the membrane is crucial for tender ribs and better flavor absorption.

Step 2: Mix thoroughly to ensure even distribution of flavors.

Step 3: The mustard acts as a binder and will not be noticeable in the final dish.

Step 4: Don't rush this step - longer marinating time means more flavor.

Step 5: Starting with room temperature meat ensures more even cooking.

Step 6: The foil packet traps moisture and helps tenderize the meat.

Step 7: Low and slow cooking breaks down the tough connective tissues.

Step 8: Homemade sauce allows you to control sweetness and spice levels.

Step 9: Simmering concentrates flavors and creates the perfect consistency.

Step 10: The meat should bend easily when lifted but not completely fall off the bone.

Step 11: This step caramelizes the sauce and creates a sticky glaze.

Step 12: Multiple layers of sauce build depth of flavor.

Step 13: This optional step adds a nice char similar to grilled ribs.

Step 14: Resting allows the juices to redistribute throughout the meat.

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