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How to Make the Ultimate BBQ Ribs: Tender, Juicy, and Flavor-Packed

These ultimate BBQ ribs are slow-cooked low and steady for a tender bite, juicy interior, and a flavor-packed bark. Finished with a sweet-tangy homemade sauce that sets during the final minutes on the grill, they’re the centerpiece for cookouts, family dinners, and any time you want real-deal barbecue at home.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Method Nutrition

Ingredients
  

  • 2 racks pork ribs trimmed, membrane removed
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard

Method
 

  1. Remove the membrane from the back of the ribs. Use a knife to lift an edge, then grip with a paper towel and pull it off in one piece.
  2. Mix brown sugar, paprika, black pepper, cayenne, garlic powder, onion powder, and salt. Coat both sides of the ribs and massage the rub in. Let sit 30 minutes.
  3. Preheat a charcoal grill for indirect cooking to about 225°F. Bank coals to one side and place a drip pan with water on the other side. Preheat about 15 minutes.
  4. Place ribs bone-side down over indirect heat. Cover and maintain 225°F, adjusting vents as needed. Cook about 3 hours until tender but not falling apart.
  5. Combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, and mustard in a saucepan. Simmer about 15 minutes, stirring occasionally, until slightly thickened. Cool.
  6. After about 3 hours, remove ribs and wrap tightly in foil. Return to the grill at 225°F and cook 1 more hour to tenderize and retain moisture.
  7. Unwrap ribs carefully and discard foil. Brush sauce on both sides. Return to the grill for about 30 minutes to set the glaze, turning and brushing more sauce as needed.
  8. Rest ribs 10 minutes, then slice between bones and serve hot with extra sauce if desired.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtein: 40gFat: 35gFiber: 2gSugar: 15g
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