Slow Roast Barbecue Ribs
Slow roasting these meaty baby back ribs makes them fall-off-the-bone dee-licious.
Servings 6
Calories 560kcal
Ingredients
The Ribs and Dry Rub
- 2 slabs of baby back ribs about 2 lbs. each
- 1 tbsp sea salt
- 1 tbsp fresh black pepper
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
Homemade Barbecue Sauce
- 1 cup water
- ½ cup finely chopped onion
- ½ cup tomato paste
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup molasses
- 2 tbsp Worcestershire sauce
- 1 tbsp finely chopped garlic (1 clove)
- 1 tsp liquid smoke
- 1 tsp garlic salt
- ½ tsp cayenne pepper
Instructions
- Preheat oven to 275°F. Remove membrane from the underside of the ribs.
- Blend the spices for the dry rub, then rub both sides of the ribs with it.
- Cut ribs into serving portion size. For dinner plates, this is usually three bones per serving.
- Place ribs in a large roast pan, bone side down, cover and roast for about 2 hours (until tender).
- Meanwhile, prepare the barbecue sauce. Bring all sauce ingredients to a boil, then simmer for about 30-40 minutes, uncovered to allow the sauce to thicken.
- After the ribs are cooked, drain the grease from the pan then brush the sauce over the ribs.
- Return ribs to the oven and slow roast (bone side up), covered for another 40-50 minutes.
- Remove from the oven and serve.
Notes
Serve with french fries and coleslaw or one of our suggested side dishes listed below.