This succulent BBQ pork ribs are fall-off the bone tender and moist. Two step cooking method shortens the grill time and makes it easy to prepare at home. The homemade barbeque sauce is finger-licking delicious.

This succulent BBQ pork ribs are coated with finger-licking delicious homemade bbq sauce

I can’t resist pork ribs. Especially the BBQ sauce kind. With meat that is falling-off-the-bone tender, even with the sweet and savory BBQ glaze sticking onto every finger, I can chow them down without thinking twice.

I made BBQ pork ribs the other day. It was delicious so I thought I might share the sticky divine goodness with you.

Homemade BBQ pork ribs with sticky sauce are fall-off the bone tender

The recipe has two parts for prep. First, rub to season the ribs and cook at a low temperature in the oven. Then, you make the BBQ sauce from scratch, which is actually not that much work at all, and slather onto the ribs as you finish cooking them in a BBQ grill.

It might sound complicated but it is not, and you will soon get the tender juicy succulent pork ribs ready for your hands to lay down on.

Homemade Dry Rubs for BBQ

Various spices are collected to make homemade dry rub for barbecue.

For the rub, you will need salt, chili powder, paprika (smoked), garlic powder, mustard powder, and black pepper.

How to Prepare Pork Ribs

Using a piece of paper towel, pull off the white membrane on the back of pork ribs.

You will want to remove the membrane on the underside of the ribs. Just pull it off from one corner of the meat using the paper towel.

Sprinkle homemade dry rub to the pork ribs.

Sprinkle with the rub all over, both front and back.

Wrap the pork ribs with foil and put them in the oven to cook.

Loosely wrap with the foil and place on the baking sheet. If you have the time, let them chill in the refrigerator for up to 24 hours. It will intensify the flavor. When ready, bake them in a 325˚F oven for 2 hours.

Homemade Barbecue Sauce

Homemade barbecue sauce ingredients are combined in a sauce pan.

Now, for the BBQ sauce. Mix ketchup, water, cider vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, garlic powder, and paprika.

Homemade barbecue sauce is simmered in a pan.

Simmer over low heat until it is reduced to about 2 cups.

Precooking the pork ribs with dry rub cuts the grill time much shorter.

Here are the oven baked pork ribs. You will want to handle these ribs very carefully since they are fall-off-the-bone tender at this stage.

Grill at the end

Apply homen\bade barbecue sauce to pork ribs as you grill them

Place the ribs on the hot grill and brush with the BBQ sauce, then close the lid and cook for 5 minutes. Turn over and apply more glaze on the other side. You need to repeat this step again until you get the grill marks and the sauce gets thickened. Make sure to control the heat so you don’t burn them too much.

Now, if you don’t have a BBQ grill, you can complete this step in your oven using the broil setting. Baste with BBQ sauce on the ribs every few minutes until you get the desired finish.

BBQ Pork Ribs are fall-off the bone tender and delicious.

Here is the finished pork.

Oh, my goodness! I am dying again. I can still smell it. 

Please! This is like a torture. 

Best homemade BBQ Pork Ribs are served with potato salad

I served these ribs to my family with classic potato salad and they were quiet. They were quiet because they were sincerely focused on eating. We had a cheerful dinnertime. As the cook of the household, I can tell you how proud I was to see my loved ones enjoying the food I made. I am sure you will be, too.

More Pork Ribs Recipes

Grilled pork ribs with bbq sauce brushed.

Best Homemade BBQ Pork Ribs

Servings: 4 people
Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 40 minutes
This succulent BBQ pork ribs are fall-off the bone tender and moist. Two step cooking shortens the grill time and easy to prepare at home. The homemade barbeque sauce is finger-licking delicious.
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Ingredients

For the ribs

  • 1 tablespoons kosher salt
  • 2 tablespoons chili powder
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons ground mustard
  • 1 teaspoon freshly ground black pepper
  • 2 full racks baby back pork ribs, about 5 to 6 pounds

For the BBQ Sauce

  • 1 1/2 cups ketchup
  • 1/2 cup water
  • 1/3 cup packed dark brown sugar
  • 1/4 cup light or dark molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika

Instructions 

  • To Make the seasoning rub, place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
  • Remove excess fat from the ribs. Peel off the thin membrane attached to the underside of the ribs. Flip the ribs over so they’re bone-side up.
  • Sprinkle the rub all over to the both sides of the ribs. Pull the foil up and over each set of ribs to create 2 completely enclosed packets, and place them on the baking sheet side by side. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
  • Preheat the oven to 325˚F. If you chilled the ribs, you need to let them rest on the room temperature while oven is preheating. Bake them for 2 hours.
  • To make the BBQ sauce, mix all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer for 30 minutes, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups. Remove from the heat and set aside until ready to grill.
  • Heat a gas or charcoal grill to medium (350°F to 450°F). Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat this step a couple more times brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks.

Notes

Adapted from CHOW
Cuisine: Western
Course: Dinner, Main Course
Author: Holly Ford
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.