Tailgate Ribs BBQ Sauce (Printable)
Tender pork ribs coated with a smoky, tangy BBQ glaze perfect for gatherings and feasts.
# What You'll Need:
→ Pork Ribs
01 - 2 racks baby back pork ribs (approximately 5-6 pounds total)
02 - 1 tablespoon olive oil
→ Dry Rub
03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon garlic powder
06 - 2 teaspoons onion powder
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon cayenne pepper
→ BBQ Sauce
11 - 1 cup ketchup
12 - 1/3 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tablespoons honey
15 - 1 tablespoon Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat oven to 300°F. Line a large baking sheet with aluminum foil for easy cleanup.
02 - Remove the thin membrane from the back of the ribs. Pat ribs completely dry with paper towels and brush both sides with olive oil.
03 - Combine all dry rub ingredients in a bowl. Sprinkle mixture generously over both sides of the ribs, pressing firmly to adhere the spices to the meat.
04 - Place ribs on the prepared baking sheet meat-side up. Cover tightly with aluminum foil and bake for 2 hours until meat is tender and beginning to pull away from the bones.
05 - While ribs are baking, combine all sauce ingredients in a small saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and set aside.
06 - Preheat grill to medium-high heat or set oven broiler to high setting.
07 - Remove ribs from oven and discard foil. Brush generously with BBQ sauce. Grill or broil for 5-8 minutes, turning once and basting with additional sauce, until caramelized and slightly charred.
08 - Let ribs rest for 5 minutes to allow juices to redistribute. Slice between individual bones and serve with extra BBQ sauce on the side.
# Expert Tips:
01 -
- The homemade BBQ sauce hits that perfect balance between tangy and sweet, store-bought just cannot compete with what you can make in fifteen minutes
- These ribs reheat beautifully if you need to make them ahead, which has saved me more than once when hosting a crowd
02 -
- Letting the ribs rest for 5 minutes after that final grill step is crucial, otherwise all those juices run onto the cutting board instead of staying in the meat
- The sauce can burn quickly under the broiler, so stay right there and watch it like a hawk during those last few minutes
03 -
- Use an instant-read thermometer to check for 203°F internal temperature for competition-worthy tenderness
- Remove the ribs from the oven during the last thirty minutes and brush with sauce, then return them uncovered for better sauce penetration