# The Best Barbecue Ribs

This recipe guides you through making barbecue ribs with a perfect balance of crispy crust and chewy interior, featuring a competition-worthy rub and a homemade barbecue sauce.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 rack pork ribs
- salt
- brown sugar
- smoked paprika
- garlic powder
- onion powder
- black pepper
- chili powder
- cayenne pepper
- mustard
- tablespoons butter
- brown sugar
- splash apple cider vinegar
- apple juice
- ketchup
- chicken stock
- molasses
- Worcestershire sauce
- yellow mustard
- kosher salt
- 1 bay leaf

## Instructions

1. Remove the membrane from the pork ribs.
2. Combine salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne pepper in a bowl and whisk.
3. Paint the ribs all over with mustard.
4. Sprinkle the ribs fully and evenly with the dry rub, pressing it in to make sure it sticks.
5. Leave the unwrapped ribs overnight in the fridge.
6. Bring the ribs to room temperature.
7. Bake the ribs in the oven at 275 Fahrenheit for three hours.
8. Fold the edges of aluminum foil to create a boat shape around the ribs.
9. Add a few tablespoons of butter, a bit of brown sugar, a splash of apple cider vinegar, and some apple juice to the foil boat.
10. Fold and shape the foil into a dome shape around the ribs.
11. Bake the ribs again at the same temperature for another hour and a half.
12. While the ribs cool, combine ketchup, chicken stock, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, chili powder, cayenne pepper, and a bay leaf in a pot.
13. Bring the barbecue sauce to medium heat and stir.
14. Cook the barbecue sauce for 20 to 30 minutes, or until it becomes thick.
15. Carefully pour the cooking liquid from the rib foil into the barbecue sauce.
16. Once the sauce is at the perfect consistency, paint it across the ribs.
17. Return the ribs to the oven for a final cook.
18. After their last cook, cover the ribs with one more splash of the homemade barbecue sauce.

## Equipment

- bowl
- aluminum foil
- oven
- tray
- pot

## Tips

- Remove the papery membrane from the ribs to prevent a plastic-like texture when biting.
- Use mustard as a binder for the dry rub, not for flavor.
- Leave the rubbed ribs unwrapped overnight in the fridge to develop flavor and a tacky skin for a nice crust.
- The cooking liquid from the ribs is used to enhance the homemade barbecue sauce.

## Source

- Original video: https://www.tiktok.com/t/ZP8sTPRB5/
- Recipe page: https://www.cliprecipe.com/recipe/58709202-b700-40df-beb8-f5cdbbb42643
- Extracted: 2026-06-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt