BBQ Pork Ribs

A simple, satisfying favorite.

Why You'll Love This Recipe

• Smoker-quality ribs from a regular oven.
• Mostly hands-off — 15 minutes of work for 3 hours of payoff.
• Fall-off-the-bone tender every time.
• Custom rub beats anything store-bought.
• Crowd favorite for game day or summer dinners.

Ingredient Notes

• Baby backs are leaner and cook faster than spare ribs; St. Louis-cut spare ribs work but add 45 minutes.
• Smoked paprika is non-negotiable — it adds the campfire note real smoke would.
• Use a sauce you genuinely like to eat — it's the finishing flavor.

Ingredient Substitutions

• St. Louis-cut spare ribs (add 45 minutes of bake time).
• Honey + apple cider vinegar (¾ cup + ¼ cup) in place of BBQ sauce.
• Maple sugar instead of brown sugar in the rub.

Equipment Needed

• Rimmed baking sheet
• Heavy aluminum foil
• Pastry brush
• Sharp knife

Prep Tips

• Rub the ribs the night before and refrigerate uncovered for deeper flavor and a drier surface.
• Line the baking sheet with extra foil for an easy cleanup.

Instructions

1. 1

   Gather and prep: 1 pork ribs, 1 tbsp bbq sauce, 1 cup brown sugar, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Rub ribs with sugar and spices.

3. 3

   Bake covered 275°F for 2.5 hr.

4. 4

   Glaze with bbq sauce, broil 5 min.

Artsi Pro Tips

• The bend test beats any thermometer for ribs — when they sag and start to crack on top, they're done.
• Don't skip removing the membrane; it stays rubbery no matter how long you cook.
• Two thin sauce coats with a broil between gives the best lacquered finish.

Common Mistakes

• Leaving the membrane on — ribs will be tough no matter what.
• Saucing too early; sugar burns over long bakes.
• Slicing immediately instead of letting the juices redistribute.

Recipe Tags