Fall-off-the-bone tender with a sweet, smoky finish, these Barbecue Ribs are everything you want in a backyard feast. Slow-roasted in the oven with a bold dry rub, then basted in sticky barbecue sauce and finished on the grill for that perfect caramelized crust. Whether it’s a weekend cookout or a weeknight indulgence, these ribs bring the flavor and the finger-licking satisfaction.
Smoky Barbecue Ribs
These Smoky Barbecue Ribs are the ultimate crowd-pleasing dish for your next backyard gathering. Slow-cooked in the oven with a rich all-purpose rub, then basted with tangy barbecue sauce and finished on the grill, they’re fall-off-the-bone tender and coated with a sticky, caramelized crust. Serve with extra sauce and napkins—it’s going to be deliciously messy.
Ingredients
Equipment
Method
- Preheat oven to 350°F. Place ribs on a rimmed baking sheet. Generously rub spice mix over both sides of ribs. Wrap tightly in foil.
- Bake for 45 minutes. Then reduce oven temperature to 275°F and continue baking for 1 3/4 to 2 1/2 hours, or until meat is very tender and pulling away from bones.
- Preheat grill to medium-high heat. Carefully unwrap ribs and place directly on the grill. Baste with barbecue sauce, turning occasionally, until sticky and caramelized—about 5 to 8 minutes.
- Transfer to a cutting board. Slice between bones and serve with extra barbecue sauce if desired.
Notes
- Use St. Louis ribs for more meat, or baby backs for a leaner option.
- Removing the membrane ensures tenderness—use a paper towel for better grip when pulling it off.
- Baste ribs frequently while grilling to build a thick, sticky glaze.
- Let ribs rest for a few minutes after grilling before slicing.
- Pair with classic sides like slaw, potato salad, or grilled corn for the full BBQ experience.