BBQ Ribs Recipe
Summary:
This BBQ Ribs Recipe shows you how to make tender, juicy ribs with a zesty citrus rub and rich barbecue sauce. You’ll achieve fall-off-the-bone goodness for your next cookout with simple steps and everyday tools.
Equipment:
– Grill (charcoal or gas) or oven
– Aluminum foil
– Baking sheet (if using oven)
– Tongs
– Meat thermometer
– Mixing bowls
– Whisk
– Basting brush
– Sharp knife
– Cutting board
Ingredients:
– 2 racks (about 4 lb/1.8 kg) baby back ribs
– 2 tablespoons olive oil
– 1 tablespoon lemon zest
– 1 tablespoon orange zest
– 2 tablespoons lemon juice
– 2 tablespoons orange juice
– 2 tablespoons brown sugar
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 cup of your favourite barbecue sauce
Instructions:
1. **Gather & Prep (10 minutes)**
Lay out all tools and ingredients. Peel off the silver skin on the back of each rib rack using a knife for easier removal.
2. **Make the Citrus Rub (5 minutes)**
In a mixing bowl, whisk olive oil, lemon zest, orange zest, lemon juice, orange juice, brown sugar, paprika, garlic powder, onion powder, chilli powder, cumin, salt, and pepper into a paste.
3. **Coat the Ribs (5 minutes)**
Pat ribs dry with paper towels. Massage the citrus rub evenly over both sides of the ribs. Let them rest at room temperature for 15 minutes or refrigerate for 2 hours.
4. **Preheat & Cook (3–4 hours)**
**Grill Method:** Heat grill to 275°F (135°C) indirect heat. Place the ribs meat side up and close the lid. Cook for 2 hours, adding charcoal or adjusting the flame as needed.
**Oven Method:** Preheat oven to 275°F (135°C). Place ribs on a baking sheet, cover tightly with foil and bake for 2.5–3 hours.
5. **Sauce & Finish (15 minutes)**
Remove ribs from heat. Unwrap the foil and brush generously with barbecue sauce. Return to grill or oven, uncovered, for 10–15 minutes to caramelize.
6. **Rest & Slice (10 minutes)**
Transfer ribs to a cutting board. Let rest for 10 minutes to let the juices settle. Slice between bones into individual servings.
Notes:
– Removing the membrane helps flavours penetrate and makes ribs more tender.
– Low and slow heat ensures collagen breaks down for fall-off-the-bone texture.
– Use a meat thermometer: ribs are done at 200–205°F (93–96°C) internal temperature.
– To keep them moist, try spritzing with apple cider vinegar every hour on the grill.
History of BBQ Ribs
Barbecue ribs originated in the American South, where pitmasters slow-cook pork over coals. Citrus and spice rubs were later added to balance rich flavours. Today, regional styles vary from sweet to smoky to spicy.
Why You’ll Love This Recipe
You’ll love how the citrus brightens deep, smoky notes. The simple rub and sauce make this recipe easy yet impressive. It’s perfect for backyard barbecues and family dinners alike.
Tips for Perfect Results
– Maintain a steady temperature even when cooking.
– Keep the grill lid closed to trap heat and smoke.
– Let ribs rest before slicing for cleaner cuts.
– Taste and adjust seasoning for personal preference.
Flavor Variations
– Swap citrus for apple or pineapple juice for a fruity twist.
– Add cayenne or chipotle powder to the rub for extra heat.
– Use hickory or applewood chips for different smoke flavours.
– Brush honey mustard sauce instead of BBQ sauce for a sweet kick.
Serving Suggestions
Serve ribs with coleslaw, cornbread, and baked beans for a classic spread. Add pickles or grilled corn to complete the meal: a cold beer or sweet iced tea pairs well with smoky ribs.
My Final Thoughts
I fine-tuned this recipe through many weekend cookouts, balancing citrus and spice until it felt right. I wrote each step as clear and friendly, like cooking with a friend.
Behind the Scenes: Personal Story
My first successful ribs came from experimenting with orange juice in the rub. Friends declared it the best ribs they ever tasted. Since then, I’ve served these ribs at summer gatherings, where they vanished in minutes.