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Savory BBQ Ribs Recipe Easy Fall-Off-The-Bone Tender BBQ Ribs Perfect for Summer Cookouts

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This savory BBQ ribs recipe delivers tender, fall-off-the-bone ribs with a sticky, flavorful glaze perfect for summer cookouts. It uses a simple dry rub and homemade BBQ sauce with a forgiving slow-cooking method.

Ingredients

Scale
  • 2 racks pork ribs (baby back or St. Louis style, about 4–5 pounds)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: a few drops liquid smoke
  • Optional: 1 tbsp yellow mustard or Dijon mustard

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a butter knife and paper towel. Trim excess fat. (About 10 minutes)
  2. Mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper in a bowl. (5 minutes)
  3. Pat ribs dry and rub the spice mix all over both sides. Let rest 20-30 minutes at room temperature. (30 minutes)
  4. Preheat oven to 275°F (135°C). Place a wire rack on a baking sheet and arrange ribs bone-side down on the rack.
  5. Tent ribs loosely with foil and bake for 2.5 to 3 hours until tender and meat starts pulling away from bones.
  6. While ribs cook, whisk ketchup, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a saucepan. Simmer on low for 10 minutes, stirring occasionally. (10-15 minutes)
  7. Remove ribs from oven and brush a thick layer of BBQ sauce all over. Broil or grill ribs for 5-7 minutes to caramelize sauce, flip and glaze the other side, broil for another 3-4 minutes until sauce is sticky and bubbly. (10-15 minutes)
  8. Let ribs rest for 5-10 minutes before slicing between bones to redistribute juices.

Notes

Remove the membrane for tenderness. Cook low and slow to break down connective tissue. Tent ribs loosely with foil to keep moist. Watch broiler carefully to avoid burning sugar in sauce. Test doneness by feel; meat should jiggle and be tender. If ribs aren’t tender after baking, cover and cook another 30 minutes before glazing. Leftovers reheat best in oven covered with foil at 300°F for 15-20 minutes with added moisture.

Nutrition

Keywords: BBQ ribs, fall-off-the-bone ribs, slow cooked ribs, summer cookout, pork ribs, BBQ sauce, dry rub

Find it online: https://emmaoven.com/savory-bbq-ribs-recipe-easy-fall-off-the-bone-tender-bbq-ribs-perfect-for-summer-cookouts/