Name: American BBQ Ribs with Homemade Smoky Sauce
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 4 servings
Ingredients: 1.8 kg Pork ribs (baby back or St. Louis style); 3 tbsp Brown sugar (for rub); 2 tbsp Smoked paprika (for rub); 1 tbsp Garlic powder (for rub); 1 tbsp Onion powder (for rub); 1 tbsp Salt (for rub); 1 tsp Black pepper, freshly ground (for rub); 0.5 tsp Cayenne pepper (optional, for rub); 350 ml Ketchup (for sauce); 120 ml Apple cider vinegar (for sauce); 100 g Brown sugar (for sauce); 2 tbsp Worcestershire sauce (for sauce); 1 tsp Liquid smoke (for sauce); 1 tbsp Dijon mustard (for sauce); 1 tsp Garlic powder (for sauce); 1 tsp Onion powder (for sauce); 1 tsp Smoked paprika (for sauce); 0.5 tsp Black pepper (for sauce)

Steps

Prep and Season

Preheat your oven to 140°C (120°C for convection). Remove the membrane from the back of the ribs. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub the spice mixture generously all over both sides of the ribs.

Slow Bake

Place the ribs on a baking sheet lined with parchment paper, meaty side up. Cover tightly with aluminum foil. Bake in the preheated oven for 2.5-3 hours until the meat is tender. Then, remove the foil and bake for another 30 minutes to lightly brown.

Make the Sauce

While the ribs are baking, prepare the BBQ sauce. In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, liquid smoke, Dijon mustard, garlic powder, onion powder, smoked paprika, and black pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until thickened.

Glaze and Finish

Remove the ribs from the oven and brush generously with the homemade BBQ sauce. Increase oven temperature to 180°C (160°C for convection). Return the ribs to the oven and bake for another 15-20 minutes, until the sauce is caramelized and sticky. Remove, let rest for 5-10 minutes, then slice and serve with extra sauce.

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