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Party Ribs

Fall-off-the-bone tender baby back ribs with a caramelized glaze that tastes like you've been tending a smoker all day. This recipe delivers restaurant-quality results without specialized equipment, perfect for feeding a crowd without breaking a sweat.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 9 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs and Dry Rub
  • 4 racks of baby back ribs approximately 6 to 7 pounds total
  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
For the Glaze
  • 1 1/2 cups barbecue sauce your preferred brand
  • 1/3 cup honey
  • 3 tablespoons butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Equipment

  • Two large rimmed baking sheets
  • Aluminum foil
  • Sharp knife for trimming
  • Paper towels
  • Small mixing bowl
  • Spoon for stirring and basting
  • Meat thermometer
  • Oven mitts

Method
 

  1. Remove the ribs from the refrigerator and let them sit at room temperature for about 15 minutes. Pat them completely dry with paper towels.
  2. Trim away any loose membrane or excess fat from the surface. Check the back of each rack and peel away the thin silver skin if it's still there, using a paper towel for better grip.
  3. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne, and cumin in a small bowl. Stir everything together until the mixture is evenly combined with no lumps.
  4. Coat each rib rack generously on both sides with the dry rub, pressing it gently into the meat so it adheres. Use all the rub you've mixed.
  5. Preheat your oven to 275 degrees Fahrenheit. Line two large rimmed baking sheets with aluminum foil for easy cleanup.
  6. Arrange the rib racks on the prepared baking sheets, bone side down. You can overlap them slightly if needed, but try to give them some breathing room.
  7. Cover each baking sheet tightly with foil and place both sheets in the preheated oven. Bake for 2 hours and 30 minutes without opening the oven door.
  8. While the ribs cook, combine barbecue sauce, honey, butter, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder in a small bowl. Stir until smooth and well incorporated.
  9. After 2 hours and 30 minutes, carefully remove the ribs from the oven and pull back the foil. Brush both sides of each rib rack generously with the glaze, reserving about 1/4 cup for a final coat.
  10. Return the ribs to the oven uncovered and bake for another 45 minutes. The glaze will caramelize and stick to the meat.
  11. After 45 minutes, remove the ribs from the oven and apply your reserved glaze in a second coat. Return them to the oven for the final 15 minutes of cooking.
  12. Remove them from the oven and let them rest for 5 minutes before cutting and serving. The ribs are done when the meat pulls back from the bones and a fork slides through easily.

Notes

Use a meat thermometer to check doneness at the thickest part of the ribs; they're ready at 195 to 203 degrees Fahrenheit. Make the dry rub the night before and store it in an airtight container. You can rub the ribs several hours ahead and cover them loosely in the refrigerator. Cut the ribs between the bones before serving for easier eating. The 2 hours and 30 minutes of covered cooking is non-negotiable for tender ribs, but the final uncovered time is flexible; if you want a thicker, stickier glaze, extend the uncovered cooking to 90 minutes instead of 60.