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Classic Dad’s Famous BBQ Ribs Recipe

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A crowd-pleasing summer BBQ recipe for fall-off-the-bone tender ribs with a tangy-sweet homemade BBQ sauce, perfect for grilling, smoking, or oven cooking.

Ingredients

Scale
  • 2 racks pork baby back ribs (about 4–6 pounds total), trimmed of excess fat
  • 1/4 cup brown sugar (50 grams)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon mustard powder
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup ketchup (120 ml)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey or molasses
  • 1 teaspoon liquid smoke (optional)

Instructions

  1. Remove the membrane from the back of the ribs by sliding a knife under and pulling it off (about 10 minutes).
  2. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and mustard powder. Mix well to make the dry rub.
  3. Pat ribs dry with paper towels. Generously sprinkle the dry rub over both sides, rubbing it in with your hands for even coverage. Let rest at room temperature for 30 minutes or refrigerate up to 4 hours wrapped in plastic wrap.
  4. Prepare the BBQ sauce by mixing apple cider vinegar, ketchup, Worcestershire sauce, honey, and liquid smoke (if using) in a saucepan. Heat gently over low heat until warm and combined, stirring occasionally. Set aside to cool.
  5. Cook the ribs: For grill or smoker, preheat to 250°F (120°C). Place ribs bone side down and cook low and slow for 2.5 to 3 hours using indirect heat. Wrap ribs in foil for the last hour to lock moisture. For oven, preheat to 275°F (135°C). Place ribs on a foil-lined baking sheet, cover tightly with foil, and bake for 2.5 to 3 hours until tender.
  6. Remove ribs from foil and brush generously with BBQ sauce. Return to grill or oven under broiler for 5-7 minutes until sauce caramelizes and becomes sticky. Watch closely to avoid burning.
  7. Let ribs rest for 10 minutes before cutting between the bones. Serve with extra BBQ sauce on the side.

Notes

Remove the membrane for tender ribs. Cook low and slow at 250°F for best results. Apply BBQ sauce at the end to avoid burning. Use a spray bottle with apple cider vinegar to keep ribs moist during cooking. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: BBQ ribs, baby back ribs, summer BBQ, grilled ribs, smoked ribs, homemade BBQ sauce, easy ribs recipe

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