How To Make Bbq Ribs Simple

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There’s nothing quite like a rack of fall-off-the-bone BBQ ribs. The smoky aroma, the tender meat, the sticky-sweet sauce – it’s a taste bud party that screams summer cookouts and good company. But achieving that perfect level of smoky goodness might seem intimidating. Fear not, backyard grill masters! This guide will walk you through everything you need to know to create restaurant-quality BBQ ribs in your own domain.


Barbecue Ribs
Barbecue Ribs

2 racks baby back ribs (about 3 lbs total)

  • Apple cider vinegar (½ cup)
  • Brown sugar (½ cup, packed)
  • Dijon mustard (2 tablespoons)
  • Worcestershire sauce (2 tablespoons)
  • Tomato ketchup (1 tablespoon)
  • Honey (1 tablespoon)
  • Liquid smoke (1 teaspoon, optional)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Smoked paprika (1 teaspoon)
  • Cayenne pepper (½ teaspoon, optional)
  • Salt (to taste)
  • Black pepper (to taste)

  • Directions:

    1. Prep the Ribs: Remove the membrane from the back of the ribs. This is a thin, white layer that can make the ribs chewy. Using a paper towel or dull knife, get under the membrane near the bone and gently peel it back. You can also ask your butcher to do this for you.
    2. Marinate the Magic: In a large bowl, whisk together apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, ketchup, honey, liquid smoke (if using), garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
    3. Marination Time: Place the ribs in the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. The longer they marinate, the more flavorful they will be.
    4. Preheat for Perfection: Preheat your oven to 225°F (107°C). If you have a smoker, feel free to use that instead for an extra smoky flavor.
    5. Bake Time: Remove the ribs from the marinade and place them on a baking sheet. Cover the baking sheet tightly with aluminum foil. Bake for 2-3 hours, or until the ribs are tender and starting to pull away from the bone.
    6. Glaze it Up: In the meantime, prepare your BBQ sauce of choice. You can use a store-bought sauce you love or create your own. During the last 30 minutes of baking, remove the ribs from the oven and brush them generously with your chosen sauce.
    7. High Heat Finish (Optional): For a caramelized crust on the sauce, increase the oven temperature to broil (high) and broil the ribs for an additional 2-3 minutes, watching closely to avoid burning.

    Nutrition Facts (per serving, about 4oz):

    Calories: 650

  • Fat: 40g
  • Saturated Fat: 15g
  • Cholesterol: 120mg
  • Sodium: 800mg
  • Carbohydrates: 25g
  • Sugar: 20g
  • Protein: 40g

  • Please note: This is just an estimate based on commonly used ingredients. The actual nutritional value will vary depending on the specific brand of sauce and other ingredients used.


    So there you have it! With these simple steps, you can transform your backyard into a BBQ haven. These fall-off-the-bone ribs are sure to impress your friends and family, and leave them wanting more.

    Frequently Asked Questions (FAQs):

    1. What type of ribs should I use? Baby back ribs are a popular choice because they are leaner and cook faster than spare ribs. However, spare ribs have a bolder flavor and can be delicious if cooked low and slow.
    2. Can I use a different type of vinegar? Yes, you can substitute apple cider vinegar with white vinegar or red wine vinegar. However, apple cider vinegar adds a touch of sweetness that complements the other flavors well.
    3. Do I have to use liquid smoke? No, liquid smoke is optional. It adds a smoky flavor, but if you don’t have it on hand, you can still achieve delicious ribs without it.
    4. How can I tell when the ribs are done? The best way to tell if your ribs are done is by inserting a toothpick or paring knife between the bones. If it slides in easily with little resistance, the ribs are ready!