Go Back

Ultimate American BBQ Ribs with Homemade Sauce

Ultimate American BBQ ribs with homemade BBQ sauce are slow-baked until the meat pulls clean from the bone, then grilled to caramelize a thick, sticky glaze. This low-and-slow method creates tender, smoky, sweet-and-tangy ribs with charred edges and glossy sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 5 minutes
marinate 2 hours
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ribs
  • 2 racks pork baby back ribs
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp brown sugar
Homemade BBQ Sauce
  • 1.5 cup ketchup
  • 0.33 cup apple cider vinegar
  • 0.25 cup brown sugar (packed)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp cayenne pepper (optional for heat)
  • 1 salt to taste

Equipment

  • 1 sheet pan
  • 1 medium saucepan
  • 1 foil

Method
 

Prep the ribs
  1. Remove the silver membrane from the back of each rack by sliding a butter knife under the edge, gripping with a paper towel, and pulling it off in one long strip.
  2. Pat the ribs dry with paper towels, then rub both sides with olive oil.
  3. Mix the dry rub spices and massage the full mixture all over both sides of the ribs.
  4. Cover and refrigerate the ribs for at least 2 hours or overnight for deeper flavor.
Slow-bake low and slow
  1. Preheat the oven to 300°F (150°C).
  2. Place each rack meat-side up on large heavy-duty foil and wrap tightly, sealing all edges.
  3. Set the foil-wrapped racks on a large baking sheet and bake for 2.5 to 3 hours, until the meat has pulled back from the bone tips and the ribs are very tender when poked.
Make the BBQ sauce
  1. Combine all sauce ingredients in a medium saucepan over medium heat and stir to combine.
  2. Bring the sauce to a gentle simmer, then reduce heat to low.
  3. Cook the sauce uncovered for 20–25 minutes, stirring occasionally, until thick and glossy, then taste and adjust seasoning.
Finish on the grill
  1. Carefully unwrap the ribs, keeping in mind the steam is very hot.
  2. Discard accumulated juices or reserve for basting.
  3. Preheat the grill to medium-high (about 400°F / 200°C).
  4. Brush both sides of the ribs generously with BBQ sauce.
  5. Grill the ribs meat-side down for 3–4 minutes until char marks form and the sauce begins to caramelize.
  6. Flip the ribs, brush the top side again with sauce, and grill another 3 minutes.
  7. Remove from the grill, brush with one final layer of sauce, and let rest for 5 minutes before slicing between the bones.
  8. Serve with extra BBQ sauce on the side.

Notes

For the most fall-off-the-bone texture, keep the foil tightly sealed so steam cooks the ribs evenly, and don’t skip the membrane removal. Refrigerate leftover ribs in an airtight container for up to 4 days; reheat covered in a 300°F (150°C) oven until hot. Freezing is yes—freeze sliced or whole ribs for up to 2 months and thaw in the fridge before reheating. If you prefer less sugar, replace the brown sugar in the sauce with a sugar-free brown sugar substitute (use the same amount by weight/measure).