Tailgate Ribs with BBQ (Print Version)
Tender pork ribs glazed in rich, smoky BBQ sauce for perfect backyard feasts and game days.
# What You'll Need:
→ Pork Ribs
01 - 2 racks pork baby back ribs (about 2.5-3 lbs each)
02 - 1 tablespoon olive oil
→ Dry Rub
03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon garlic powder
06 - 2 teaspoons onion powder
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon cayenne pepper
→ BBQ Sauce
11 - 1 cup ketchup
12 - 1/3 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tablespoons honey
15 - 1 tablespoon Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/4 teaspoon black pepper
# Step-by-Step Guide:
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. Pat ribs dry with paper towels and brush with olive oil.
03 - In a bowl, mix together all dry rub ingredients. Sprinkle generously over both sides of the ribs, pressing to adhere.
04 - Place ribs on the prepared baking sheet, cover tightly with foil, and bake for 2 hours until tender.
05 - Combine all sauce ingredients in a saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened. Set aside.
06 - Preheat grill to medium-high or set oven broiler to high. Remove ribs from oven and discard foil.
07 - Brush ribs generously with BBQ sauce. Grill or broil for 5-8 minutes, turning and basting with more sauce, until caramelized and slightly charred.
08 - Let ribs rest for 5 minutes, slice between bones, and serve with extra sauce.
# Expert Suggestions:
01 -
- The meat literally falls off the bone, no sawing or wrestling required
- That homemade BBQ sauce puts bottled stuff to shame, and people will beg for the recipe
02 -
- Removing that membrane from the back of the ribs is non-negotiable unless you enjoy chewing on rubber
- The foil packet during baking creates steam that turns tough collagen into gelatin, making everything fork-tender
03 -
- Let your rub come to room temperature before applying so it melts into the meat fibers instead of sitting on top
- Warm your sauce slightly before brushing—it spreads better and absorbs into the meat faster