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BBQ Ribs Recipe
Ash Tyrrell

BBQ Ribs Recipe

I’ve made these BBQ ribs many times, and they never fail to impress. Every bite is tender, juicy, and packed with sweet-savory flavor. The first time I served them, everyone asked for seconds before I even sat down.
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Total Time 3 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 4 pounds pork spareribs – Choose fresh well-marbled ribs for the best tenderness and flavor.
  • 1 cup brown sugar – Adds sweetness and helps create a rich caramelized glaze.
  • ½ cup chile sauce – Provides tangy depth with mild spice.
  • ¼ cup ketchup – Balances the sauce with classic tomato flavor.
  • ¼ cup soy sauce – Brings savory umami and enhances overall taste.
  • ¼ cup Worcestershire sauce – Adds complexity and a slightly tangy richness.
  • ¼ cup rum optional – Gives extra depth and warmth; can be replaced with apple juice or more ketchup.
  • 2 cloves garlic crushed – Fresh garlic delivers stronger, brighter flavor than powdered.
  • 1 teaspoon dry mustard – Adds subtle sharpness and boosts the sauce profile.
  • 1 dash ground black pepper – Freshly ground pepper improves aroma and taste.
  • Cooking spray – Helps prevent sticking while baking or grilling.

Method
 

  1. Start by trimming excess fat and removing the thin membrane on the back of the ribs. This step helps the seasoning absorb better and ensures tender results. Pat the ribs dry before seasoning or marinating. Proper preparation sets the foundation for great flavor.
  2. In a bowl, combine brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum (if using), garlic, mustard, and black pepper. Whisk until smooth and well blended. The mixture should look thick and glossy. This sauce gives the ribs their signature sweet and savory flavor.
  3. Preheat the oven to 350°F (175°C). Place ribs in a foil-lined pan and coat with sauce. Cover tightly with foil to keep moisture inside and bake until tender. Slow cooking ensures juicy, fall-off-the-bone ribs.
  4. Remove the foil during the last stage of cooking. Brush generously with additional sauce. Return to the oven or place on the grill to caramelize the glaze. This step creates that sticky barbecue finish everyone loves.

Notes

  • I always marinate the ribs for several hours or overnight for deeper flavor.
  • I prefer using freshly crushed garlic instead of powdered for stronger taste.
  • Basting the ribs multiple times during cooking makes the glaze richer and thicker.
  • If possible, I finish them on a hot grill for a lightly charred edge.
  • Letting the ribs rest for 10 minutes before cutting keeps them juicy.