Description
Mouthwatering BBQ ribs bring Southern comfort straight to your dinner table with tender, smoky meat that falls right off the bone. Perfectly seasoned and slow-cooked, you’ll savor each succulent bite of this classic American grilling favorite.
Ingredients
Scale
Main Protein:
- 1 rack baby back ribs
Liquid Ingredients:
- 12 ounces (355 milliliters) beer
- 1–2 cups barbecue sauce
Dry Rub Ingredients:
- 1/3 cup dark brown sugar, packed
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, to taste)
Instructions
- Prepare the cooking environment by preheating oven to 250°F. Create a foil-lined baking sheet to catch drippings and provide easy cleanup.
- Thoroughly rinse ribs, removing any bone fragments. Meticulously pat dry with paper towels and position on prepared baking sheet.
- Optional membrane removal: Use a paring knife to gently lift the tough membrane from the bone’s underside. Grip with a paper towel and smoothly pull away.
- Craft the dry rub by combining brown sugar, paprika, black pepper, seasoned salt, garlic powder, onion powder, and cayenne in a mixing bowl.
- Generously massage the entire rib surface with the prepared spice mixture, ensuring complete coverage on both sides.
- Seal the ribs completely by creating a tight foil packet, crimping edges to lock in moisture and prevent leakage.
- Pour half the beer onto the sheet tray before placing sealed ribs in the oven. Slow-cook for 1.5 hours, then add remaining beer.
- Continue baking until meat becomes fork-tender, typically around 3 hours total. Meat should easily pierce but not completely separate from the bone.
- Prepare grill by heating to high temperature, creating intense direct heat for final caramelization.
- Transfer ribs to grill, positioning meat-side up. Brush generously with barbecue sauce.
- Rotate ribs, allowing each side to char and caramelize. Apply additional sauce during grilling process.
- Remove from grill after 20 minutes or when sauce has created a beautiful, slightly crispy exterior.
- Let ribs rest briefly, then slice into individual portions or serve as a whole rack. Enjoy immediately while hot and flavorful.
Notes
- Membrane Removal Tip Always remove the tough membrane from the back of the ribs for more tender, flavorful meat that easily absorbs seasonings and marinades.
- Spice Blend Customization Adjust the dry rub ingredients to match your flavor preferences by increasing heat with more cayenne or adding smoky depth with chipotle powder.
- Moisture Preservation Technique Pour beer or apple juice onto the baking tray to keep ribs incredibly moist during slow cooking, preventing them from drying out and maintaining incredible tenderness.
- Grilling Caramelization Hack Brush BBQ sauce during the last few minutes of grilling to prevent burning while creating a perfect sticky, caramelized exterior that locks in delicious flavors.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Dinner, Lunch, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg