Scale

2 racks pork ribs (baby back or St. Louis style)

2 tbsp olive oil

1/4 cup brown sugar

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional)

1 1/2 cups barbecue sauce (your favorite)

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Prep the Ribs

Preheat oven to 300°F (150°C).

Remove the membrane from the back of the ribs for tenderness.

Pat ribs dry with paper towels.

Season

Rub ribs with olive oil.

Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne.

Generously coat both sides of the ribs.

Bake Low & Slow

Wrap ribs tightly in foil and place on a baking sheet.

Bake for 2.5 hours until tender.

Sauce & Finish

Remove ribs from foil and brush generously with BBQ sauce.

Broil in the oven for 5–7 minutes or grill over medium heat for 10 minutes, turning and basting until caramelized.

Rest & Serve

Let ribs rest for 5 minutes before slicing.

Serve with extra sauce on the side.

💡 Cooking Tips

Low & slow is key: Don’t rush—this makes the ribs tender.
Remove the membrane: This step makes a big difference in texture.
Double sauce layer: Apply sauce before and during finishing for maximum flavor.
Use a meat thermometer: Ribs are perfect around 190–203°F internally.

🔄 Variations

Spicy BBQ Ribs: Add hot sauce or extra cayenne to the rub.
Honey Garlic Ribs: Mix honey and minced garlic into your BBQ sauce.
Dry Rub Only: Skip the sauce for a classic smoky dry rib.
Air Fryer Finish: After baking, crisp ribs in the air fryer at 400°F for 5 minutes.
Smoked Ribs: Cook in a smoker at 225°F for 4–5 hours for deep smoky flavor.