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Best Barbecue Ribs Ever

This recipe guides you through creating exceptionally tender and flavorful barbecue ribs. It features a spiced dry rub followed by slow-baking until fall-off-the-bone tender. The pan drippings are then reduced and combined with barbecue sauce, which coats the ribs after they've been finished on the grill for a perfect smoky char.
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Prep Time 1 hour 5 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 4804.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 racks baby back ribs
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup barbecue sauce

Equipment

  • 1 Roasting Pan Large enough to fit two racks of ribs.
  • 1 Aluminum Foil Heavy-duty for tight sealing.
  • 1 Small Mixing Bowl For preparing the dry rub.
  • 1 Medium Saucepan For reducing pan liquids and preparing the sauce.
  • 1 Outdoor Grill For finishing the ribs with a smoky char.

Method
 

  1. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
  2. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  3. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

Notes

Achieving truly tender ribs relies on the 'low and slow' cooking method in the oven, which breaks down tough connective tissues. Ensure your roasting pan is tightly sealed with foil to trap steam, promoting tenderness and preventing dryness. Don't rush the liquid reduction; this step concentrates the savory pan drippings, infusing the final sauce with rich flavor. When grilling, aim for a beautiful char and caramelization without overcooking; the ribs are already tender from the oven, so this step is purely for texture and flavor development. Consider adding a touch of liquid smoke to the roasting liquid for an intensified barbecue aroma if an outdoor grill isn't an option.