Tender BBQ Pork Ribs with Smoky Homemade Sauce
Juicy, fall-off-the-bone, and bursting with bold flavor these Tender BBQ Pork Ribs with Smoky Homemade Sauce are a true crowd-pleasing favorite! Slow-cooked to perfection and coated in a rich, smoky, sweet-and-tangy BBQ sauce, every bite is irresistibly tender and delicious.
Ingredients
For the Ribs
- 3 pounds pork baby back ribs (about 2 racks)
- 2 tablespoons olive oil
- Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Smoky BBQ Sauce
- 1 ½ cups ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons molasses (or honey)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon liquid smoke (optional, for deeper smoky flavor)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Step 1: Prepare the Ribs : Preheat oven to 300°F (150°C). Remove the thin membrane from the back of the ribs (this helps them become more tender). Pat ribs dry with paper towels and rub with olive oil.
- Step 2: Apply the Dry Rub : Mix all dry rub ingredients in a small bowl. Rub generously over both sides of the ribs, pressing it into the meat. Wrap ribs in foil to keep them moist during cooking.
- Step 3: Slow Cook the Ribs : Place the foil-wrapped ribs on a baking sheet. Bake for 2 ½ hours at 300°F until the meat is tender and nearly falling off the bone.
- Step 4: Make the Smoky BBQ Sauce : In a saucepan, combine all BBQ sauce ingredients.Bring to a simmer over medium heat, stirring occasionally. Let simmer for 10–15 minutes until thickened. Adjust sweetness or tang to taste.
- Step 5: Glaze and Finish : Remove ribs from the oven and discard foil. Brush a generous layer of BBQ sauce over the ribs. Return to the oven, uncovered, for 20–30 minutes until the sauce caramelizes and gets sticky. Alternatively, finish on a hot grill for 5–7 minutes per side for extra smoky char.