Description
Tender, fall-off-the-bone ribs with a smoky, sweet, and tangy homemade BBQ sauce, perfect for your 4th of July cookout. These crowd-pleasing ribs are easy to make ahead, ensuring you spend more time celebrating and less time in the kitchen.
Ingredients
2 racks of pork ribs (St. Louis style or baby back)
1/3 cup brown sugar (light or dark)
2 tablespoons paprika (smoked if available)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon cayenne pepper (optional for heat)
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon mustard powder
1/4 teaspoon cumin
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce (use a halal version)
2 tablespoons molasses
2 tablespoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon liquid smoke (optional)
2 tablespoons honey
Instructions
Preheat the oven to 300°F (150°C).
Pat the pork ribs dry and remove the membrane from the back.
In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, black pepper, mustard powder, and cumin to make the dry rub.
Generously season the ribs with the dry rub on both sides. Let rest for 15 minutes while preparing the sauce.
To make the BBQ sauce, combine apple cider vinegar, Worcestershire sauce, molasses, Dijon mustard, smoked paprika, and liquid smoke (if using). Mix well and set aside.
Place the ribs in a large baking dish or on a foil-lined baking sheet. Cover loosely with foil and bake for 2 hours.
Uncover the ribs and brush generously with the BBQ sauce. Place back under the oven and bake for an additional 20-30 minutes, or until the sauce is caramelized and the ribs are tender.
For grilled finishing, preheat your grill to medium-high heat. Brush the ribs with BBQ sauce and place on the grill. Cook for 10-15 minutes with the lid closed, turning occasionally to char the sauce and cook evenly.
Remove ribs from oven or grill and let rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side for dipping.
Notes
If you prefer a sweeter sauce, increase the amount of honey in the sauce to taste.
For make-ahead convenience, you can season the ribs and marinate with the rub the day before and refrigerate overnight.
If using a grill instead of the oven, you can smoke the ribs with a charcoal or gas grill for even more flavor.
Leftover ribs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 120
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 rack of ribs per serving
- Calories: 1000
- Sugar: 18g
- Sodium: 580mg
- Fat: 50g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 100g
- Cholesterol: 300mg