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Best Barbecue Ribs
You don’t need a smokehouse and a gazillion hours to make your own award-winningly tender, fall-off-the-bone, melt-in-your-mouth barbecue ribs. This recipe is what I make when I want the best, most phenomenal ribs at home. It frees me up to concentrate on planning the party and figuring out the side dishes, too.
👥 6 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 10 min🔥 Cook: 3h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat oven to 300 degrees. Line a rimmed baking sheet with two layers of foil.
2
To make the dry rub, in a medium bowl, add brown sugar, smoke salt, paprika, garlic powder, onion powder, cayenne pepper, and cumin. Whisk to combine.
hickory smoke salt or smoked paprika or liquid smoke (see notes)1 teaspoonpaprika1 tablespoongarlic powder1 tablespoononion powder1 teaspoon
3
Apply dry rub on all sides of ribs. Arrange ribs meaty-side down on prepared baking sheets. Cover with two more sheets of foil. Crimp top and bottom foil together and roll up tightly to form a seal.
4
Bake until the meat is very tender and begins to pull away from bones, about 2 to 2 1/⏱️ 2 hours. Remove from oven.
5
Preheat broiler on HIGH. Cut ribs into 2- or 3-rib portions. Arrange on boiler pan, bone-side up. Brush ribs with barbecue sauce on all sides.
barbecue sauce2 cups
6
Broil until sauce is sticky and bubbly, about 1 to ⏱️ 2 minutes. Turn over ribs and broil second side.
Nutrition Facts
calories
830 kcal
fat Content
50 g
serving Size
1 serving
fiber Content
1 g
sugar Content
50 g
sodium Content
1545 mg
protein Content
34 g
trans Fat Content
1 g
cholesterol Content
169 mg
carbohydrate Content
59 g
saturated Fat Content
16 g
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