Ribs Recipe

I have a real passion for figuring out how to cook baby back ribs that turn out fall-off-the-bone tender. Using a simple blend of salt, smoked paprika, and a mix of ketchup, apple cider vinegar, and honey, these ribs burst with flavor and a tangy finish. Give them a try.

I’ve always been a sucker for a good rib recipe and these baby back ribs totally deliver. I started off with 2 to 3 lbs of baby back ribs, massaging in 1 tbsp salt, 1 tsp black pepper, and 1 tbsp smoked paprika along with some garlic powder and onion powder for that extra kick.

Then i tossed in a bit of chili powder and 1/4 cup brown sugar to add a hint of sweetness. The magic really began when I blended 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup honey and 1 tbsp Worcestershire sauce into a tangy glaze that gave the ribs an irresistible flavor.

Its basically the best way to cook ribs in the oven if you love that slow cooked, fall off the bone texture. Trust me, once you try this oven baked recipe your BBQ game wont be the same.

Enjoy the ride and happy cooking!

Why I Like this Recipe

I like this recipe for a few reasons. First off, I love how the spices work so well with the baby back ribs. When I rub on that mix of salt, pepper, smoked paprika, garlic powder, onion powder, chili powder and brown sugar, it just gives the meat an amazing flavor that lets the ribs shine.

Another thing is the way they come out super tender after baking for hours in the oven. I’ve tried other rib recipes that leave the meat a bit tough, but these always turn out almost falling off the bone.

I also like how the sweet and tangy sauce, which mixes ketchup, apple cider vinegar, honey and Worcestershire sauce, really brings everything together. Brushing it on and then broiling the ribs for a few minutes makes them caramelized in the best way possible.

Lastly, the whole process is easy enough to follow, even for someone who isn’t a professional cook like me. I really appreciate a recipe thats simple and forgiving, so I can enjoy making delicious BBQ without too much stress.

Ingredients

• Baby back ribs pack protein and rich flavor, though their fattiness makes them indulgent.
• Smoked paprika adds deep earthy tones and subtle antioxidants, enhancing the dish overall.
• Brown sugar delivers sweet caramel notes while balancing spicy seasoning, yet boosts carbohydrates.
• Apple cider vinegar contributes tangy sourness and helps tenderize the ribs during cooking.
• Honey naturally sweetens while offering a slight caramelization effect, lifting the overall relish.
• Salt enhances flavors and preserves taste, though overusing it may affect heart health.
• Garlic powder infuses warm bold flavor and supports overall health with its beneficial compounds.

Ingredient Quantities

• 2 to 3 lbs baby back ribs
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tbsp Worcestershire sauce

How to Make this

1. Preheat your oven to 300°F and get a baking sheet lined with foil.

2. Pat the baby back ribs dry with paper towels then, if you like, remove the membrane from the back so they absorb more flavor.

3. In a small bowl, mix together 1 tbsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder, and 1/4 cup brown sugar.

4. Rub the spice mixture all over the ribs ensuring every bit is covered.

5. Wrap the ribs tightly in foil and place them on your baking sheet for an even cook.

6. Bake in the preheated oven for around
2.5 – 3 hours until they’re super tender and nearly falling off the bone.

7. While the ribs are baking, combine 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup honey, and 1 tbsp Worcestershire sauce in a saucepan.

8. Heat the sauce over medium heat, letting it simmer for about 10 minutes so the flavors blend really well.

9. When the ribs are done, carefully remove them from the oven and open the foil. Brush both sides generously with the sauce.

10. For extra caramelization, pop the ribs under the broiler for about 5 minutes. Let them cool slightly before serving and enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Paper towels
5. Knife (for removing the membrane if needed)
6. Small mixing bowl
7. Measuring cups and spoons
8. Tongs or spatula
9. Saucepan
10. Basting brush
11. Oven mitts
12. Broiler-safe pan (or use the baking sheet if it’s safe for broiling)

FAQ

Ribs Recipe Substitutions and Variations

• For smoked paprika, you could use regular sweet paprika or even chipotle powder if you want a smokey kick but not too heavy
• If you dont have apple cider vinegar, white vinegar mixed with a pinch of sugar works pretty well
• You can replace ketchup with tomato paste thinned out with some water and a tiny bit of vinegar to get that familiar tang
• Instead of honey, try using maple syrup or agave nectar if you prefer a slightly different sweetness
• When Worcestershire sauce is missing, mixing soy sauce with a splash of lemon juice can give you a similar umami flavor

Pro Tips

1. Try pulling off the membrane before seasoning the ribs if you want the spices to really soak into the meat; it makes a big difference in flavor and tenderness.
2. Let the spice rub sit on the ribs for a while if you can, even just 15 minutes at room temp or longer in the fridge, so the meat can soak up all those tasty flavors.
3. When wrapping the ribs in foil, make sure you wrap them really tight to trap all the moisture; using a double layer of foil can help keep everything juicy and super tender.
4. Be extra careful when broiling with the sauce on—since it has a lot of sugar, the ribs can burn quick if you’re not watching them closely.