Here is the way I like to satisfy my craving for tender, juicy and smokey BBQ ribs, when I don’t feel like smoking ribs on a pit. I slow cook them in the oven and sauce them with easy homemade barbecue sauce.

INGREDIENTS
2 to 2 1/2 lbs Pork baby back ribs
1 1/2 to 2 tbls Liquid Smoke (I used hickory liquid smoke)
Dry Rub (store brand works or the recipe for mine is below)
1/3 cup of BBQ Sauce (my recipe is below)

DRY RUB RECIPE
2 tbls paprika
1 tbls lemon pepper
1 tbls garlic powder
1 tbls onion powder
1 tsp ground cumin
1 tbls brown sugar
1 1/2 tsp kosher salt

HOMEMADE BARBECUE SAUCE RECIPE
1/4 cup ketchup
1 tsp spicy brown mustard
1 tbls honey (or brown sugar)
1 tsp Worcestershire sauce
1 to 2 tsp dry rub seasoning

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30 Comments

  1. Dude!!! This was my first time cooking ribs and I didn’t have high expectations to be honest with you (because of me, not this recipe.) but! Not only was this better than expected, even my family rated it a 9 out of 10! This batch of ribs was one of the best tasting ribs we’ve ever had! Thank you so much for this recipe!!!

  2. OMGNESS GREAT VIDEO EXCEPT A HUGE NO NO NEVER EVER DRAG AND RUB SEASONINGS ALL OVER THE RIBS YOU SPRANKLE AND PRESS THEM INOT RIBS THE IDEA IS TO MAKE SURE YOUR SEASONINGS ABSORB DEEP INTO RIBS I PREOFESSIONAL CHEF TOLD ME THIS AND ONE STEP I DO IS IDE A TABLESPOON OF YELLOW MUSTARD AFTER YOUR LIQUID SMOKE AND RUB YES RUB ALL OVER RUBS BOTH SIDES THEN SPRINKLE YOUR SEASONINGS MIX ALLL OVER RIBS AND PRESS SEASONINGS INTO RIBS NEVER RUB SEASONS INTO RIBS TRY IT LET ME KNOW HOW IT CAME OUT AND NO YOU NEVER TASTE THE YELLOW MUSTARD AND AFTER YOU RINSE YOUR RIBS PAT DRY VERY WELL WITH PAPERYOWEL I DONT USE THE LIQ SMOKE I ONLY DO THE MUSTARD AND SEASONS PRESSED INTO RACK ♥

  3. I did all the steps. Taking off the membrane off was the toughest part. I put in the fridge overnight and tomorrow I’m cooking them up. I’ll keep you posted

  4. Did some small tweaks because I was pressed for time and was cooking some thick ribs, but it came out PERFECT.

    First time I ever tried cooking ribs.

    Thank you!

  5. I was excited to try this recipe, but realized when I opened my ribs, they are boneless country style ribs and fairly thick. Will this recipe still work?

  6. very good and simple explained recipe, A hint is that they are baked longer in lower temperature-that makes them so tender and juicy. Thanks!!!!

  7. Made it twice now. It’s soooooo good. People can’t believe I’m new at this. I rub a thin layer of yellow mustard on too and lacking lemon pepper but I used lime juice instead😂

  8. Need to leave off the rub… and just use a good BBQ sauce… the bbq sauce needs to be cooked in, not just heated them for a few minutes. Also, they need SOME bbq sauce, they should be slathered in it… not just a wimpy hint of it. Like most people, I've never had any dry rub bbq that I'd ever want to have a second time… I can't imagine why anyone wants that crap ruining their ribs. Use sauce, they way god intended. The way any GOOD BBQ JOINT does it… no rub… and definitely don't use any of that nasty white "bbq" sauce, which isn't bbq sauce at all

  9. A rack of ribs on sale at the local grocery store for $10!! I just paid $38 for one at the local rib shaq. Now I can recreate at home with better sides

  10. A quick peek at the comments and none are recent. Here is an update. This recipe is a slam dunk winner! I have cooked these ribs several times for various size family gatherings, including one where I cooked 4 rib slabs at the same time. Just a 15 minute uplift on the time. I follow her directions to the T except for the bbq sauce where I use Sweet Baby Rays. You won't regret doing this one!!

  11. Gonna try these now
    I’m kinda nervous that my meat won’t be tender but I’ll trust in it and try!!

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