Description

These perfectly tender ribs are full of flavor, with a sweet, smoky, and savory glaze that melts in your mouth. Whether you cook them in the oven, on the grill, or in the slow cooker, they’re sure to be a hit at any cookout or family dinner. Fall-off-the-bone delicious!

Ingredients

Units Scale

2 racks of baby back ribs (or spare ribs)

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup brown sugar

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (optional, for heat)

1 cup barbecue sauce (your favorite brand or homemade)

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Instructions

For Oven-Baked Ribs:

Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a rack on top of the baking sheet.
Prepare the ribs: Remove the membrane from the back of the ribs (this will make them more tender). Pat the ribs dry with paper towels.
Season the ribs: Rub the olive oil over the ribs. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper (if using), salt, and pepper. Generously rub this seasoning mix all over the ribs, ensuring they’re well-coated.
Cook the ribs: Place the ribs on the rack, bone-side down, and cover with aluminum foil. Bake for 2.5 to 3 hours, or until the ribs are tender and the meat starts to pull away from the bone.
Add the barbecue sauce: Remove the ribs from the oven and discard the foil. Brush your favorite barbecue sauce generously over the ribs.
Finish the ribs: Return the ribs to the oven (uncovered) and bake for an additional 30 minutes, basting with more sauce halfway through, until the ribs are caramelized and sticky.

For Grilled Ribs:

Preheat the grill to medium heat (around 300°F or 150°C). Make sure you have indirect heat on one side of the grill.
Grill the ribs: After seasoning the ribs, place them on the grill over indirect heat, bone-side down. Close the lid and cook for 2 to 2.5 hours, flipping the ribs occasionally and basting with barbecue sauce every 30 minutes.
Finish with direct heat: In the final 10-15 minutes, move the ribs over direct heat to get a nice caramelized crust on the outside. Make sure to coat them with sauce during this time.

For Slow Cooker Ribs:

Prepare the ribs: Cut the ribs into sections (if necessary) to fit in your slow cooker. Season with olive oil and the spice rub as described above.
Slow cook the ribs: Place the ribs in the slow cooker, stacking them as needed. Pour in about 1/2 cup of water or chicken broth, cover, and cook on low for 6-7 hours, or until tender.
Finish with barbecue sauce: Brush the cooked ribs with barbecue sauce and place them under a broiler for 5-7 minutes to get a nice glaze.

Notes

Feel free to adjust the spice rub to your taste. Add more chili powder for heat, or more brown sugar for sweetness.
You can use any type of ribs, but baby back ribs are the most tender and cook faster.

For extra smoky flavor, use a smoker instead of the oven or grill, or add some wood chips to your grill.