I recently crafted my version of Oven Smoked Ribs that bursts with bold flavor. The dry rub, featuring brown sugar, smoked paprika and garlic powder, perfectly complements a tangy sauce of ketchup, apple cider vinegar and honey. Each bite delivers tender, melt-in-your-mouth ribs that make any meal feel exceptionally special.

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I’ve always been a fan of recipes that bring a bit of challenge but also deliver amazing results, and this recipe for Tender Oven ribs is just that. I started experimenting with 2 racks baby back ribs (about 4-5 lbs) and decided to spice things up using a mix of 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp salt, 1/2 tbsp black pepper, 1/2 tbsp garlic powder, and 1/2 tbsp onion powder.

I even tossed a pinch of cayenne pepper if you’re feeling extra daring. Then, I whipped up a sauce using 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup honey, 2 tbsp Worcestershire sauce, and 2 tbsp mustard along with more garlic powder, onion powder, and smoked paprika.

I sometimes add 1-2 tsp liquid smoke for that extra kick. Whether you’re into baked beef back ribs, quick rib recipes or the classic oven smoked ribs, this method has a little something unique for everyone.

Enjoy the process and the awesome flavors!

Why I Like this Recipe

I love how these ribs come out so tender after a long slow cookin in the oven. The dry rub and sweet BBQ sauce come together in a way that makes every bite super flavorful. I really like that the recipe gives me room to experiment, like adding a bit more liquid smoke if I’m in the mood for an extra smoky kick. Plus, it’s fun and not too complicated so I can make it for family get togethers and impress everyone even if im not a professional cook.

Ingredients

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2 racks baby back ribs: Savory, protein-rich meat that forms the hearty base.
Brown sugar: Adds sweet, caramel flavor and energy from carbohydrates.
Ketchup: Offers tangy, sweet flavor with simple sugars and slight acidity.
Apple cider vinegar: Provides a tart kick that helps tenderize meats.
Honey: Natural sweetener that enhances caramelization and moisture retention.
Smoked paprika: Adds a subtle smoky, mildly spicy flavor that compliments meat well.
Mustard: Offers tangy zest and aids in balancing sweetness with a slight bite.
Worcestershire sauce: Deep, savory complexity enhancing umami with a mix of vinegar and spices.
Liquid smoke: Provides extra smoky aroma for that classic barbecue taste.

Ingredient Quantities

2 racks baby back ribs (about 4-5 lbs)

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp salt

1/2 tbsp black pepper

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/4 tsp cayenne pepper (optional)

1 cup ketchup

1/4 cup apple cider vinegar

1/4 cup honey

2 tbsp Worcestershire sauce

2 tbsp mustard (yellow or Dijon)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1-2 tsp liquid smoke (if you like that extra smoky flavor)

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 275°F and take a moment to remove the membrane off the ribs for extra tenderness.

2. In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp salt, 1/2 tbsp black pepper, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, and 1/4 tsp cayenne pepper if you like a little heat.

3. Pat the ribs dry with paper towels then rub the dry mix all over both sides of the ribs for full flavor.

4. Wrap the seasoned ribs tightly in aluminum foil on a baking sheet so they cook slowly and evenly.

5. Place them in the preheated oven and let them cook for about 2 ½ to 3 hours until they are really tender.

6. While the ribs cook, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup honey, 2 tbsp Worcestershire sauce, 2 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1-2 tsp liquid smoke in a small pot.

7. Bring the sauce mixture to a simmer over medium-low heat, stirring every now and then, and let it cook for about 20 minutes until it thickens slightly.

8. Once the ribs are tender, take them out of the oven, unwrap carefully and brush a generous amount of that sugary BBQ sauce on both sides.

9. Return the ribs to the oven uncovered for another 10 to 15 minutes so the sauce can set and get a bit sticky.

10. Let the ribs rest for a few minutes before slicing them and serving up a delicious meal perfect for any BBQ cravings.

Equipment Needed

1. Oven – Preheat to 275°F to start cooking the ribs evenly
2. Baking sheet – To place the aluminum foil wrapped ribs
3. Aluminum foil – Wrap the ribs tightly for slow, even cooking
4. Mixing bowl – For combining the dry rub spices
5. Measuring spoons and cups – For exact amounts of spices, ketchup, vinegar and other ingredients
6. Paper towels – To pat the ribs dry
7. Small pot – To simmer the BBQ sauce mixture over medium-low heat
8. Spoon or spatula – For stirring the sauce as it cooks
9. Basting brush – To apply a generous layer of BBQ sauce on the ribs
10. Knife – To remove the membrane from the ribs and later slice them for serving

FAQ

Q: How long should I cook these ribs?

A: Cook the ribs for about 2½ to 3 hours at 300°F until they start pulling away from the bone. Check them a few times to be sure they're super tender.

Q: Do I need to marinate the ribs before cooking?

A: Not really, you can just rub the spice mix over the bones and let it sit for at least 30 minutes. If you got more time, let it rest in the fridge for a couple hours for extra flavor.

Q: Can I use a grill or smoker instead of the oven?

A: Yes, you can use a grill or smoker, just try keep the temperature around 300°F and adjust the time a bit if need be to make sure the meat stays juicy.

Q: Can I swap out any spices in the rub or sauce?

A: For sure, feel free to experiment with spices like cumin or chili powder. Just remember, small changes can make a big difference in the flavor.

Q: What does the liquid smoke do?

A: Liquid smoke gives the ribs that extra smoky taste, kind of like you cooked them low and slow over real wood. If you're not up for that strong flavor, you can always use less or skip it.

How To Make Tender Oven Recipe Substitutions and Variations

If you dont have brown sugar, you can use an equal amount of honey or maple syrup instead. Just remember it might add a bit more liquid to your mix.
You can swap smoked paprika with regular paprika plus a pinch of cumin to give that smokey flavor. This works well if you cant find smoked paprika.
If apple cider vinegar is unavailable, try using white wine vinegar or even lemon juice. These alternatives help keep the tanginess in the dish.
Instead of Worcestershire sauce, you can mix soy sauce with a splash of vinegar. It gives a similar umami kick while keeping it tasty.
If youre out of ketchup, you can use tomato paste thinned out with a bit of water and a pinch of sugar to recreate that classic sweet and tangy flavor.

Pro Tips

1. Seriously consider taking your time to yank off that membrane; it might seem like extra work but it seriously helps the rub and juices get into the meat. Trust me, it’s worth the hassle.
2. Let the spices sit on the ribs for a few extra minutes before poppin’ them into the oven. It, like, gives the meat more time to soak up all that flavor.
3. When you’re brushing on your BBQ sauce, don’t be stingy. A thick layer not only packs more flavor, but it also kinda seals in all the juice, giving you that perfect sticky finish.
4. After cooking, let your ribs chill out for a few minutes. Cutting right away makes all the juices spill out and your ribs can end up a little dry.