This really is the BEST Rib Recipe! Apply a homemade 4-Ingredient Brown Sugar Spice Rub, then slow bake for a few hours, resulting in THE most flavourful and tender ribs ever.
Winner winner rib dinner!
No really, these ribs are amazing. This tried-and-true method always gets us rave reviews! They’re tender, flavourful and so so good. Did I also mention how easy they are to make…your oven does most of the work for these ribs.
It’s all about the Brown Sugar Spice Rub
The key to the deliciousness of these ribs is all in the rub. It’s a simple 4-ingredient recipe that I think ALL RIBS must have. This rub is generously applied to the ribs before they are slow roasted in the oven, and finished off on the barbecue. These ribs always come out tender, rich and flavourful.
The ribs on the right are coated in my Rib Rub recipe, as are the ribs on the left except those also have a little additional Montreal Steak Spice sprinkled on.
Low and Slow
I always bake my ribs low and slow in the oven. I cover them tightly with tin foil then bake at 300 degrees for 2 1/2 to 3 hours. The ribs slowly steam and roast under the tin foil, resulting in tender and delicious ribs!
Slather and Barbecue
After the ribs have finished baking, take them from the oven, slather them in your favourite barbecue sauce then finish them off on the barbecue. Using the barbecue at the end caramelizes the sauce and give the ribs a nice smoky flavour…so so good.
Rib Recipe Tips:
- Rub Recipe Tip: Double or triple the rub recipe and store it in a shaker to use later. I like to use a mason shaker like this one I made in this post here.
- Preparing the ribs: Remove the silver skin (thick membrane on the backside of the ribs) by grabbing it with a paper towel and pulling it off, or if you are getting your meat from a market ask the Butcher to remove it.
- Find ribs that have an even thickness. Some racks will be thick then taper to a very thin end. This will end up in difficult and uneven cooking, so always try to find even-portioned racks for consistent cooking.
- Wait to sauce your ribs! Slather on the barbecue sauce after you’ve slow baked the ribs. Putting sauce on too early will result in the sugars burning and leaving black charred sections on your ribs.
- Finish the ribs on the barbecue: Once the ribs have slow baked, slather them in your favourite barbecue sauce and finish them off on your barbecue at medium to hight heat. Barbecue the ribs just long enough for the barbecue sauce to caramelize and the ribs to get at great smoky flavour.
- If you don’t have a barbecue: Don’t worry, you can finish these ribs in the oven, they’re delicious this way too! Once the ribs have finished slow roasting in the oven for 2 1/2 – 3 hours, remove them from the oven then slather them in your favourite barbecue sauce, then return to the oven to bake for another 15-20 minutes.
- Invest in a set of good tongs. Trying to flip ribs with a spatula is a sure fire way to have full racks fall apart. Using tongs is a safe and effective way to handle ribs.
Rib Menu Ideas:
- Classic Potato Salad
- Creamy Ranch Pasta Salad
- Corn on the Cob
- Creamy Coleslaw
- Apple Beet Slaw
- Ramen Cabbage Salad
- Creamy Cheddar Macaroni Salad
- Three Cheese Stovetop Macaroni
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Have a delicious day!