BBQ Ribs
Fall-Off-The-Bone BBQ Ribs Recipe with Optional Fiery Citrus Glaze
This recipe delivers tender, smoky BBQ ribs that are cooked low and slow for that perfect, melt-inyour-mouth texture. We start with a simple dry rub and then finish them off with a classic barbecue sauce for maximum flavor appeal. This technique is simple and yields results that rival your favorite smokehouse.
Prep Time: 20 minutes Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes Servings: 4
Ingredients
2 racks of pork spare ribs or baby back ribs (about 4-5 lbs total)
2 tablespoons brown sugar, packed
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon black pepper
2 teaspoons salt
1/2 cup apple cider vinegar (for steaming)
1 cup of your favorite BBQ sauce (or Blazing Citrus Hot)
Heat It Up with Eleven Eleven Sauce: For an unforgettable finish, ditch the standard sauce and use our Blazing Citrus Hot as a Fiery glaze in the last 30 minutes of baking. Its bold heat and citrus notes cut through the richness of the pork for an amazing, spicy-sweet crust.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
![Close-up of hands peeling the silverskin off the back of a rack of ribs]](https://images.squarespace-cdn.com/content/v1/608aa422305f5e6599232199/f3f1197d-ad55-4322-9334-fa091b90548d/Ribs-being-prepped.PNG)
1. Prep the Ribs: Pat the ribs dry with paper towels. On the back of the ribs, use a paper towel to grip and peel off the thin membrane (silverskin) starting at one end. This prevents them from curling and makes them more tender.
2. Apply the Dry Rub: In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Generously rub this mixture all over both sides of the ribs, ensuring full coverage.
3. Wrap and Bake: Lay out a large sheet of heavy-duty aluminum foil (or two layers of regular foil). Place one rack of ribs on the foil, bone-side down. Drizzle 1/4 cup of apple cider vinegar over the ribs. Tightly wrap the foil around the ribs, creating a sealed pouch. Repeat with the second rack. Place the wrapped ribs on a sheet pan and bake at 275°F (135°C) for 3 hours.
4. Glaze the Ribs: Carefully remove the ribs from the foil, reserving any liquid (can be added to your final sauce for flavor). Discard the foil. Place the ribs back on the sheet pan, bone-side down. Brush generously with your choice of BBQ sauce (or the Blazing Citrus Hot sauce for a Fiery glaze). Increase the oven temperature to 375°F (190°C).
5. Finish Baking: Return the glazed ribs to the oven and bake for an additional 20–30 minutes, or until the sauce is slightly tacky, caramelized, and the ribs are fall-off-the-bone tender. Let them rest for 10 minutes before slicing and serving.
Tips & Variations
Smoked Finish: If you have a smoker, move the wrapped ribs from the oven to a smoker set at 225°F (107°C) for the last 90 minutes for a deeper smoke flavor.
Glaze Consistency: If your sauce is too thick, thin it slightly with a tablespoon of reserved liquid from the foil or a splash of apple cider vinegar before glazing.
Easy Cleanup: Line your sheet pan with parchment paper or another layer of foil before placing the wrapped ribs down to catch any leaks and make cleanup a breeze.
Other Users Suggest
Replacing: Pork ribs. New Measurement: 4 lbs beef short ribs. Why: They offer a richer, beefier flavor and cook similarly in the foil method, though they may need an extra 30-45 minutes of cook time.
Replacing: Smoked paprika. New Measurement: 2 tablespoons sweet paprika + 1/2 teaspoon liquid smoke. Why:To achieve a smoky flavor when you only have sweet paprika on hand.
Storage, Reheat & Freeze
Storage: Store cooled, cooked ribs in an airtight container in the refrigerator for up to 4 days.
Reheat: For best results, reheat in the oven wrapped in foil at 300°F (150°C) until warmed through (about 15-20 minutes).
Freeze: Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 680 Protein: 45g Carbs: 35g Fat: 40g
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