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Flavorful Baby Back Ribs Recipe Easy Sweet BBQ Sauce Guide

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Tender, smoky baby back ribs slow-cooked to perfection and glazed with a homemade sweet BBQ sauce that’s sticky, tangy, and irresistibly delicious. Perfect for family dinners, potlucks, or any occasion.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 lbs / 900g to 1.1kg each)
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper (freshly ground if possible)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the thin membrane from the back of each rack of ribs using a butter knife and paper towel for grip.
  3. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
  4. Pat ribs dry with paper towels and rub the spice mix generously all over both sides of the ribs.
  5. Lay each rack on a large piece of aluminum foil, shiny side in, and wrap tightly to seal in moisture. Place wrapped ribs on a baking sheet or roasting pan.
  6. Bake ribs for 2.5 to 3 hours until tender but not mushy when poked.
  7. While ribs bake, whisk together ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a mixing bowl. Adjust sweetness or tanginess to taste.
  8. Remove ribs from oven and unwrap foil carefully. Brush a generous layer of the sweet BBQ sauce all over the ribs.
  9. Bake uncovered at 350°F (175°C) for 20-30 minutes to caramelize the sauce, basting once halfway through if desired.
  10. Let ribs rest for 10 minutes before slicing between the bones. Serve with extra BBQ sauce on the side.

Notes

For gluten-free, use gluten-free Worcestershire sauce or tamari. Adding liquid smoke to the BBQ sauce can mimic smoky flavor without a grill. Double wrapping ribs in foil helps retain moisture. Do not rush the slow baking step for tender ribs. Final caramelizing step is key for sticky glaze. Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months.

Nutrition

Keywords: baby back ribs, BBQ ribs, sweet BBQ sauce, slow cooked ribs, easy ribs recipe, family dinner, potluck recipe

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