Tailgate Ribs BBQ Sauce (Printable Version)
Tender, smoky pork ribs glazed with tangy BBQ sauce, perfect for gatherings and outdoor meals.
# What You'll Need:
→ Pork Ribs
01 - 2 racks pork baby back ribs (about 2.5–3 lbs each)
02 - 1 tablespoon olive oil
→ Dry Rub
03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon garlic powder
06 - 2 teaspoons onion powder
07 - 2 teaspoons kosher salt
08 - 1 teaspoon black pepper
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon cayenne pepper (optional)
→ BBQ Sauce
11 - 1 cup ketchup
12 - 1/3 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tablespoons honey
15 - 1 tablespoon Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/4 teaspoon black pepper
# Step-by-Step:
01 - Preheat oven to 300°F. Line a large baking sheet with aluminum foil.
02 - Remove the thin membrane from the back of the ribs, if present. Pat ribs dry with paper towels and brush with olive oil.
03 - In a bowl, mix together all dry rub ingredients. Sprinkle generously over both sides of the ribs, pressing to adhere.
04 - Place ribs on the prepared baking sheet, cover tightly with foil, and bake for 2 hours until tender.
05 - Combine all sauce ingredients in a saucepan. Simmer over medium heat for 10–15 minutes, stirring occasionally, until thickened. Set aside.
06 - Preheat grill to medium-high or set oven broiler to high. Remove ribs from oven and discard foil.
07 - Brush ribs generously with BBQ sauce. Grill or broil for 5–8 minutes, turning and basting with more sauce, until caramelized and slightly charred.
08 - Let ribs rest for 5 minutes, slice between bones, and serve with extra sauce.
# Expert Advice:
01 -
- The homemade sauce hits that perfect balance between tangy and sweet, way better than anything from a bottle
- Low and slow oven time means you can actually hang out with guests instead of babysitting the grill
02 -
- Pulling that membrane off the back of the ribs is non negotiable. It gets tough and chewy and ruins the whole experience.
- Letting the ribs rest after the final glaze might seem impossible when everyone is waiting, but it keeps the juices from running all over the cutting board.
03 -
- The ribs are done when the meat starts to pull back from the bone ends. Thats your visual cue that theyre tender.
- Make double the sauce and keep half in the fridge. It keeps for weeks and is incredible on burgers or chicken.