Barbecue Ribs Recipe – The perfect recipe for smokey, spicy and sweet barbecue ribs. They’re so flavorful and tender, it will be your new go-to recipe for ribs!
You are looking at one major flavor bomb! I couldn’t stop lickin’ my fingers.
But HEY! Happy Weekend! How excited am I that it’s finally Sundaaaay!? Clearly, very excited. I have plans that include Black Cherry Spritzers, Barbecue Ribs, and a game (more like 10) of Cornhole all day long.
So I’m kind of having a moment with bbqs and ribs. I can almost taste that smokey and sweet and spicy amazingness. I have to tell you, though… ribs slathered with barbecue sauce sure ain’t gonna do a lot of good to the waist. :-/ BUT, man, sometimes a girl just needs to eat ribs, know whadda mean? Cool.
I also thought I was doing something a tad bit different until I googled THE BEST BBQ Ribs and saw exactly 3,446,789,506+ recipes for it… OY. Thus the reason why I didn’t put “THE BEST” up there. However, they really are the best I’ve tasted.
But! As I sifted through a few of those recipes, I found that they all ranged from REALLY SIMPLE, like salt + pepper + chili powder + BBQ sauce, to WAY COMPLICATED, like raise your cow, make ketchup from scratch, and rub two chilis together and touch your eyes.
I’d say that my recipe is somewhere in the middle.
The legwork is in the rub – don’t worry, it takes seconds – and the other bit is the bbq sauce. I am a huge fan of my own Honey Barbecue Sauce and had to use it on these ribs, but if you have something better, g’ahead and use that.
You should know something else. You might think oh wow, this is too much waiting around! That’s okay, boo. Low and slow is the way to go, especially when it comes to ribs. Most importantly though, my advice is to rub the ribs with all those wonderful seasonings the night before and let the ribs chill for hours on end. THEN, the next day, you’ll just pop them in the oven for a couple of hours and wait for the deliciousness to be done.
Oh wait. You’ll also need about 20 minutes or so of simmer-time for the bbq sauce, and then you’ll have one heckuva finger licking session ahead of you.
But there’s one more thing. Sorry…
I like to throw these on the grill for just a few minutes to give them that smokey smell. You don’t have to do that, but I highly recommend it. And that’s all.
Have a great Sunday!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 2 racks baby back ribs
- 1/4 cup light brown sugar
- 1/2 teaspoon cayenne pepper
- 1 to 2 tablespoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and pepper , to taste
- 1 cup fat free low sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 cup Honey Barbecue Sauce
In a mixing bowl combine brown sugar, cayenne pepper, chili powder, onion powder, garlic powder, dried oregano, salt and pepper; mix to combine.
Rub the mixture on all sides of the ribs.
Place in a roasting pan and cover; refrigerate at least 4 hours or overnight is best.
Preheat oven to 250F.
Pour the chicken broth and apple cider vinegar in the roasting pan with the ribs.
Cover the pan with aluminum foil and bake the ribs for 2 hours.
Remove from oven and transfer the ribs to a large platter; set aside.
Pour the liquid from the roasting pan into a saucepan and bring to a boil; lower the heat to a simmer and continue to cook until liquid is reduced by half.
Stir in the barbecue sauce and remove from heat.
At this point you can cut the ribs and brush or toss them with the prepared sauce and serve, OR you can cook them on a preheated grill for about 5 minutes on each side, or until browned.
WW SmartPoints: 16
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