Tender BBQ Ribs Glazed (Printer-Friendly)

Succulent slow-cooked ribs with smoky glaze, perfect for backyard feasts and flavorful meals.

# What You Need:

→ Ribs

01 - 3 to 4 pounds pork or beef ribs
02 - 2 tablespoons olive oil

→ Dry Rub

03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - ½ teaspoon cayenne pepper (optional)

→ Barbecue Sauce

10 - 1 cup barbecue sauce (store-bought or homemade)
11 - 2 tablespoons honey
12 - 1 tablespoon apple cider vinegar

# How-To Steps:

01 - Preheat oven to 300°F. Line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs if present and pat ribs dry with paper towels.
03 - Rub olive oil evenly over ribs. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl, then coat ribs thoroughly with the dry rub.
04 - Place ribs meat side up on the prepared baking sheet and cover tightly with foil. Bake for 2 to 2½ hours until meat is tender and pulls back from the bones.
05 - Mix barbecue sauce, honey, and apple cider vinegar in a bowl until fully combined.
06 - Remove ribs from oven and increase oven temperature to 425°F (or preheat grill to medium-high). Brush ribs generously with the barbecue glaze.
07 - Return ribs uncovered to oven or place on grill. Cook for 10 to 15 minutes, basting once, until glaze is caramelized and sticky.
08 - Let ribs rest for 5 minutes. Slice between bones and serve with additional barbecue sauce if desired.

# Helpful Hints:

01 -
  • The meat becomes so tender it practically melts—no teeth required, just pure joy.
  • Your kitchen will smell incredible for hours afterward, like smoke and caramel had a delicious conversation.
  • It's the kind of dish that makes people forget their manners and just eat with their hands.
02 -
  • The membrane on the back of the ribs is non-negotiable to remove—it'll stop the flavors from penetrating and leave a chewy texture that ruins the whole thing.
  • Don't skip the resting period at the end, even if people are hungry; those 5 minutes let the juices redistribute so every bite stays moist instead of turning stringy.
03 -
  • Start checking for doneness around the 2-hour mark; every oven runs differently, and you want to catch them when they're perfect, not overdone.
  • If your ribs seem to be browning too fast during the final glaze, tent loosely with foil for half the time, then uncover to finish—it prevents burned sauce while still getting that caramel crust.
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