Description
Sizzling BBQ ribs bring Kansas City’s smoky magic to backyard gatherings with mouthwatering tenderness and bold flavor. Hungry guests will devour these perfectly glazed, fall-off-the-bone ribs that promise pure grilling satisfaction.
Ingredients
Scale
Main Protein:
- 2 racks baby back ribs (or St. Louis-style ribs)
Dry Rub Spices:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for spice)
Additional Ingredients:
- 2 tablespoons olive oil
- 1 cup barbecue sauce
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Carefully loosen the tough membrane covering the back of the ribs using a small knife, gripping the edge with a paper towel and peeling it off in one smooth motion to ensure tender meat preparation.
- Massage the ribs generously with olive oil, creating a smooth surface that helps the seasoning adhere perfectly.
- Sprinkle the dry rub mixture across the entire surface of the ribs, using firm pressing motions to embed the spices deeply into the meat, ensuring maximum flavor penetration.
- Allow the seasoned ribs to rest at room temperature for 30 minutes, enabling the spices to infuse and the meat to absorb the robust flavors before cooking.
- Preheat the grill or oven to a consistent low temperature, around 275°F, preparing for a slow and gentle cooking process that will tenderize the meat.
- Wrap the ribs securely in aluminum foil, creating a sealed packet that traps moisture and allows the meat to steam and become exceptionally tender.
- Cook the wrapped ribs for approximately 2-3 hours, checking periodically to ensure even heat distribution and prevent overcooking.
- Unwrap the ribs during the final 15-20 minutes of cooking, brushing with barbecue sauce and allowing the exterior to caramelize and develop a delightful sticky glaze.
- Remove from heat and let the ribs rest for 10 minutes before slicing and serving, allowing the juices to redistribute throughout the meat.
Notes
- Peeling off the membrane ensures tender, easy-to-eat ribs that won’t be tough or chewy when cooked.
- Massaging olive oil helps the dry rub stick better and creates a delicious, caramelized exterior during grilling.
- For a low-carb option, swap traditional sugar-based BBQ rub with a keto-friendly spice blend using erythritol or monk fruit sweetener.
- Allow ribs to rest at room temperature for 30 minutes before cooking to help them cook more evenly and retain maximum moisture.
- Prep Time: 10 minutes
- Cook Time: 2.5-3 hours (oven) / 7-8 hours (slow cooker) / 2 hours (grill)
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg