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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.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 631
Ingredients Equipment Method Notes

Ingredients
  

  • 1 batch smoky all-purpose rub
  • 2 racks baby back ribs or St. Louis ribs membranes removed and discarded
  • Barbecue sauce for basting and serving

Equipment

  • Rimmed baking sheet
  • Aluminum foil
  • Tongs
  • Grill (gas or charcoal)
  • Basting brush
  • Cutting board
  • Sharp knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.