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| Juicy, smoky, fall-off-the-bone pork ribs coated in a sticky homemade BBQ glaze. |
Ultimate Smoked BBQ Pork Ribs Recipe
Nothing captures the flavor of classic American barbecue quite like a tray of smoky, tender pork ribs coated in a rich, sticky barbecue glaze. Slow-cooked until the meat becomes incredibly juicy and nearly falls off the bone, these ribs are packed with bold flavors from a homemade spice rub and finished with a caramelized BBQ sauce that creates the perfect balance of sweet, smoky, and savory.
Whether you're planning a summer cookout, weekend family dinner, football party, or holiday gathering, this Smoked BBQ Pork Ribs Recipe is guaranteed to impress everyone at the table. With simple ingredients and easy-to-follow steps, you'll achieve restaurant-quality ribs right in your own kitchen or backyard smoker.
Ingredients
For the Ribs
- 2 racks pork baby back ribs
- 2 tbsp olive oil
Dry Rub
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp cayenne pepper (optional)
- 1 tsp dried oregano
BBQ Glaze
- 1½ cups barbecue sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp melted butter
- 1 tsp Worcestershire sauce
Instructions
Step 1
Remove the membrane from the back of the ribs using a paper towel for better tenderness.
Step 2
Rub both sides with olive oil.
Step 3
Mix all dry rub ingredients and coat the ribs generously.
Step 4
Wrap the ribs tightly in aluminum foil.
Step 5
Bake at 300°F (150°C) for 2½–3 hours until tender.
Step 6
Mix all BBQ glaze ingredients.
Step 7
Remove ribs from the foil and brush generously with the glaze.
Step 8
Grill or broil for 8–10 minutes, brushing with more sauce until caramelized.
Step 9
Rest for 10 minutes before slicing.
Serve hot with coleslaw, baked beans, potato salad, cornbread, fries, or grilled corn.
Pro Tips
- Remove the membrane for extra tender ribs.
- Let the dry rub sit for at least 2 hours or overnight.
- Brush the BBQ sauce only near the end to prevent burning.
- Rest the ribs before cutting to keep them juicy.
Storage
- Refrigerate: Up to 4 days.
- Freeze: Up to 3 months.
- Reheat at 300°F covered with foil until warmed through.
Nutrition (Per Serving)
- Calories: 620
- Protein: 38g
- Carbohydrates: 18g
- Fat: 44g
- Sugar: 14g
- Sodium: 890mg
FAQ
Can I make these ribs in the oven?
Yes. They come out tender and delicious even without a smoker.
Which ribs are best?
Baby back ribs are leaner and cook faster, while spare ribs are meatier and richer.
Can I prepare them ahead?
Yes. Bake them first, then glaze and grill just before serving.
