Juicy, tender BBQ ribs that fall off the bone are a must-have for any barbecue lover. This recipe uses a flavorful dry rub, slow cooking, and a delicious homemade BBQ sauce to achieve a smoky, caramelized finish. Whether you're grilling in the backyard or slow-cooking in the oven, these BBQ ribs are sure to be a hit.
Preheat the oven to 275°F (135°C) or set your grill for low, indirect heat.
Prepare the ribs by removing the membrane from the back of each rack. This helps the meat absorb the flavors better.
Season the ribs. Rub both sides of the ribs with olive oil, then apply a generous amount of the dry rub mix (salt, pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne).
Wrap in foil. Place the seasoned ribs on a large piece of aluminum foil, wrap them tightly, and place them on a baking sheet (or grill, bone side down).
Slow-cook the ribs for 3-4 hours, or until the meat is tender and begins to pull away from the bone.
Finish with BBQ sauce. Unwrap the ribs and brush them generously with your BBQ sauce. For oven cooking, set your oven to broil, and cook for an additional 5-10 minutes to caramelize the sauce. On the grill, increase the heat and grill for 10-15 minutes until the sauce becomes sticky and slightly charred.
Rest and serve. Let the ribs rest for about 5 minutes before slicing and serving.
Removing the thin membrane from the ribs makes them more tender and allows the flavors to penetrate the meat better. For perfectly cooked ribs, aim for an internal temperature of 190-205°F (88-96°C). If using a grill, add soaked wood chips for an extra layer of smoky flavor. Let the ribs sit with the dry rub overnight in the fridge for even more flavor.