Barbecue Ribs Recipe – Slow-baked comfort with a smoky, sweet finish

Introduction

The house smelled like caramel and smoke as the foil peeled back—the scent of my favorite childhood Sunday. These Barbecue Ribs hit that warm spot: sticky edges, a mild kick, and meat that pulls apart without a fight. This always takes me back to Sunday dinners. For a twist on sides, I sometimes pair them with a smoky pizza I love, like my Barbecue Bacon Pizza, which keeps the backyard mood going.

Why You’ll Love This

• Deep, layered spice without fuss.
• Low-and-slow oven method makes ribs fall-apart tender.
• Budget-friendly: one rack feeds a small family.
• Kid-approved with a sweet glaze.
• Make-ahead friendly for easy entertaining.

Try a braised version if you want even richer juices.

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 15 minutes
• Cook time: 2 hours 50 minutes
• Total time: 3 hours 5 minutes
• Skill level: Easy
• Taste: sweet + spiced + smoky

You can do this with confidence; the oven does most of the work.

Ingredients You’ll Need

• 1/2 cup Ancho Chile powder
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 ton cayenne pepper
• 1/2 teaspoon ground dried chipotle pepper
• 1 rack of pork ribs
• 1 cup barbecue sauce

Chef notes:

• Brown sugar = deeper caramel notes
• Freshly ground pepper = brighter heat
• Use your favorite BBQ sauce for personality

How to Make It

1. First, preheat the oven to 250°F (120°C). Combine all dry spices in a small bowl and mix until even.
2. Then, lay the ribs meat-side up on a sheet of heavy foil. Pierce the back of the rack several times with a knife so flavors penetrate.
3. Next, generously rub the dry coating over all sides of the rack; press the rub into the meat so it sticks.
4. Now, flip the rack meat-side down and fold the foil over to seal tightly. Transfer the wrapped ribs to a skillet so they don’t leak in the oven.
5. Meanwhile, slide the skillet into the hot oven and bake about 2 hours, until the meat feels tender and the rub sets. You’ll smell warm spices and sweet caramel notes.
6. After 2 hours, take the ribs out and let them rest, still wrapped, for 15 minutes. Meanwhile, increase the oven to 350°F (175°C).
7. Then, open the foil and carefully drain any accumulated juices or fat; discard the liquid. Brush a generous layer of barbecue sauce all over the rack.
8. Place the rack meat-side up on a wire rack on a baking sheet and return to the oven, uncovered. Bake 10 minutes until the sauce starts to thicken and gloss.
9. Remove, brush more sauce on the meat side, and repeat baking and brushing four more times, about 50 minutes total; watch for sticky, bubbling edges and caramelized spots.
10. Finally, slice between the bones into individual ribs and serve with extra sauce. The meat should pull away from the bone and smell richly spiced.

Also, if you’d like a slightly smokier edge, try the method from this roadhouse ribs take for ideas.

Kitchen Tips (From My Kitchen)

1. Time-saver: Wrap ribs tightly in foil so they steam and tenderize faster.
2. Common mistake + fix: Over-saucing too early burns; wait until higher heat and brush in layers.
3. Simple variation: Swap chipotle for smoked paprika for milder smoke.

Serving Ideas

• Weeknight dinner: Serve with mashed potatoes and slaw for comfort.
• Backyard gathering: Add grilled corn and pickles for crunch.
• Holiday plate: Pair with roasted carrots and a green salad.
• Brunch twist: Chop and use on a savory waffle with maple.
  Garnish with chopped parsley and extra barbecue sauce. For a softer side, try these slow-cooker pork spareribs-style sides from my slow-cooker spareribs guide.

Storing & Leftovers

• Fridge: Keep in an airtight container up to 3–4 days.
• Freezer: Freeze tightly wrapped for up to 2 months.
• Reheat: Warm gently in a low oven (275°F / 135°C) covered to keep moisture.
  Leftover idea: Make a rib sandwich with slaw and pickles.

FAQs

Q: Can I make these ahead?
A: Yes—cook through the first low bake, cool, then refrigerate. Finish with sauce the next day and bake until glossy.

Q: What if I don’t have ancho powder?
A: Substitute a mild chili powder, but keep balance with brown sugar and cumin for depth, and see my slow-cooker short ribs notes for braise-friendly spices.

Q: How do I know the ribs are done?
A: The meat should pull back from the bones and feel tender when you tug. Look for sticky, caramelized sauce edges.

Q: Can I freeze these?
A: Yes—wrap individual ribs tightly, then freeze. Thaw in the fridge before reheating.

Final Thoughts

I love the quiet moment when I unwrap the foil and the room fills with warming spice. Try this exactly once, then tweak the heat or sauce the next time to make it yours. Share them with friends, and expect smiles—these Barbecue Ribs taste like Sunday.

Conclusion

For a classic, tried-and-true take, check this Barbecue Ribs Recipe – Allrecipes to compare techniques. For an oven-focused approach with helpful photos, see Oven Pork Ribs with Barbecue Sauce – RecipeTin Eats.

Barbecue Ribs

Slow-baked barbecue ribs with a smoky, sweet finish that are tender and perfect for Sunday dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Spice Rub

• 1/2 cup Ancho Chile powder
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dry mustard
• 1 ton cayenne pepper
• 1/2 teaspoon ground dried chipotle pepper

Main Ingredients

• 1 rack of pork ribs
• 1 cup barbecue sauce

Method

 

Preparation

1. Preheat the oven to 250°F (120°C). Combine all dry spices in a small bowl and mix until even.
2. Lay the ribs meat-side up on a sheet of heavy foil. Pierce the back of the rack several times with a knife so flavors penetrate.
3. Generously rub the dry coating over all sides of the rack; press the rub into the meat so it sticks.
4. Flip the rack meat-side down and fold the foil over to seal tightly. Transfer the wrapped ribs to a skillet.

Baking

1. Place the skillet in the hot oven and bake for about 2 hours, until the meat feels tender.
2. After 2 hours, take the ribs out and let them rest, still wrapped, for 15 minutes. Increase the oven to 350°F (175°C).
3. Open the foil and carefully drain any accumulated juices or fat and discard them. Brush barbecue sauce generously all over the rack.
4. Place the rack meat-side up on a wire rack on a baking sheet and return to the oven. Bake uncovered for 10 minutes.
5. Remove and brush more sauce on the meat side, repeating the brushing and baking four more times for about 50 minutes total.

Serving

1. Slice between the bones into individual ribs and serve with extra sauce.

Notes

For a smokier edge, try methods from roadhouse ribs. If desired, substitute chipotle with smoked paprika for a milder flavor. Ensure not to oversauce too early to prevent burning.