How to Make the Perfect Smoky BBQ Pork Ribs
American · Medium · 200 min · 4 servings
Fall-off-the-bone pork ribs coated in a rich smoky spice rub and finished with tangy BBQ sauce. These ribs are slow-cooked to tender perfection with a caramelized glaze.
Why this recipe works
This Smoky BBQ Pork Ribs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 200 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 720 calories with 52g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 kg pork baby back ribs
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 240 ml BBQ sauce
- 2 tbsp apple cider vinegar
Step by step instructions
Step 1: Prepare the Spice Rub
Mix smoked paprika, brown sugar, garlic powder, cayenne pepper, black pepper, and salt in a small bowl. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off completely.
Step 2: Season the Ribs
Coat all sides of the ribs generously with the spice rub, pressing it firmly into the meat. Wrap the ribs tightly in foil and let them rest for at least 30 minutes to absorb the flavors.
Step 3: Slow Bake the Ribs
Preheat the oven to 150 degrees Celsius. Place the foil-wrapped ribs on a baking tray and cook for 2.5 hours. The low and slow heat breaks down the collagen making the ribs extremely tender.
Step 4: Glaze with BBQ Sauce
Mix the BBQ sauce with apple cider vinegar. Carefully unwrap the ribs and brush the glaze generously over both sides. Return them to the oven uncovered at 200 degrees Celsius for 20 minutes until caramelized.
Step 5: Rest and Serve
Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones. Serve with remaining BBQ sauce on the side and your favorite sides.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- baby back ribs → spare ribs for a meatier cut with slightly longer cooking time
- smoked paprika → regular paprika plus a few drops of liquid smoke
- BBQ sauce → hoisin sauce mixed with a splash of worcestershire for an Asian twist
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the membrane removal causes chewy and tough ribs that do not absorb seasoning well
- Cooking at too high a temperature makes the ribs dry before they become tender
- Applying the BBQ glaze too early causes it to burn before the ribs are fully cooked
Nutrition facts
Per serving: 720 calories, 52g protein, 28g carbs, 44g fat, 1g fiber.
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