If you want tender, fall-off-the-bone ribs, this is the recipe you need. No shortcuts here – just real, honest cooking.
Ingredients:
2 racks of pork ribs (baby back or St. Louis style – your choice!)
2 tbsp olive oil
1 tbsp salt
1 tbsp black pepper
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tbsp brown sugar
1 tsp cayenne pepper (optional for a little heat)
Your favorite BBQ sauce (about 1 cup)
Instructions:
Prep the Ribs:
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the ribs (use a paper towel to grip it – it makes it easier to pull off).
Season Generously:
In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne (if using).
Drizzle olive oil over the ribs and rub it in. Then, coat both sides of the ribs with the spice mix. Use your hands – get messy!
Wrap and Bake:
Place each rack of ribs on a large sheet of aluminum foil. Wrap them tightly to seal in the juices and place them on a baking sheet, meat side up.
Bake in the oven for 2.5 to 3 hours. Low and slow is the key here – it lets the ribs get super tender.
Glaze and Broil:
After baking, carefully unwrap the ribs (they’ll be hot and juicy). Brush a generous layer of BBQ sauce on both sides of the ribs.
Turn your oven to broil (or 450°F if your broiler doesn’t work). Place the ribs back in the oven, uncovered, for about 5-7 minutes, just until the sauce caramelizes a bit. Keep an eye on them – you don’t want them to burn!
Rest and Serve:
Let the ribs rest for 5 minutes before cutting. This keeps the juices inside.
Serve with extra BBQ sauce on the side and your favorite sides (coleslaw, cornbread, or baked beans are always a win).
