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Tender Fall-Off-Bone Ribs Recipe Easy Smoky BBQ Glaze for Perfect Flavor

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This recipe delivers tender, fall-off-the-bone pork ribs with a smoky, sweet, and tangy BBQ glaze. It’s easy to prepare and perfect for gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 racks pork baby back ribs (4–5 pounds / 1.8–2.3 kg), trimmed of excess fat
  • 1/4 cup (50g) brown sugar
  • 2 tbsp paprika (preferably smoked paprika)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup (240 ml) ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce (or tamari for gluten-free)
  • 1 tsp liquid smoke (optional but recommended)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • Aluminum foil (for wrapping ribs tightly)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs if attached.
  3. Pat the ribs dry with paper towels, then rub them lightly with 1 tbsp olive oil.
  4. Mix the dry rub ingredients: brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl.
  5. Generously coat the ribs on all sides with the dry rub.
  6. Wrap each rack tightly in aluminum foil, ensuring no steam can escape.
  7. Place the foil-wrapped ribs on a baking sheet and bake for 2 to 2.5 hours, until tender and meat pulls away from the bone.
  8. While ribs bake, prepare the smoky BBQ glaze by combining ketchup, apple cider vinegar, honey, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, and black pepper in a small saucepan. Heat over medium-low, stirring occasionally, until warmed through and slightly thickened (about 5 minutes). Set aside.
  9. Carefully remove ribs from oven and unwrap foil, watching out for hot steam.
  10. Brush ribs generously with the smoky BBQ glaze.
  11. Switch oven to broil (high heat) and return ribs uncovered for 3-5 minutes until glaze bubbles and caramelizes. Watch closely to prevent burning.
  12. Remove ribs from oven, let rest for 5 minutes, then slice between the bones and serve immediately.

Notes

Remove the silver skin membrane for more tender ribs. Wrap ribs tightly in foil to lock in moisture. Watch the broil step carefully to avoid burning the glaze. You can apply a thin layer of dry rub under the foil and a second layer before glazing for extra flavor. The glaze can be made ahead and stored in the fridge for up to a week. For gluten-free, use tamari instead of Worcestershire sauce.

Nutrition

Keywords: ribs, BBQ ribs, pork ribs, smoky BBQ glaze, fall-off-the-bone ribs, easy ribs recipe, oven-baked ribs, barbecue, backyard BBQ

Find it online: https://grubella.com/tender-fall-off-bone-ribs-recipe-easy-smoky-bbq-glaze-for-perfect-flavor/