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BBQ Ribs recipe

BBQ Ribs Recipes

Sink your teeth into these mouthwatering BBQ ribs, where the meat just slides off the bone! They're cooked slowly to make them super tender and are slathered in a sticky, sweet sauce that's got a little kick. It's a fun meal that everyone will love, perfect for when you want something hearty and delicious!

120 recipes to choose from

Recipes (120)

Discover 120 unique BBQ Ribs recipes. Each with it's own twist on the recipe. Read our review top find our top BBQ Ribs recipes out there.

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Oven-Baked Ribs recipe

For perfectly tender ribs, try cooking them in your oven. With a sweet dry rub and a homemade BBQ sauce, these ribs come out perfect every single time.

    • Dairy-Free
Spice-Rubbed Baby Back Ribs With Chipotle-Bourbon BBQ Sauce recipe

The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog — literally, it abuts the backbone — it’s intrinsically tender and generously marbled, which keeps ...

    • Dairy-Free

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Top 3 Recipe Review

Classic Comfort: Slow-Baked BBQ Short Ribs

Once Upon a Chef

The Slow-Baked BBQ Short Ribs from Once Upon a Chef offer a classic and comforting taste. The combination of ketchup, dark brown sugar, and cider vinegar creates a traditional barbecue sauce that complements the tender beef short ribs perfectly. The addition of Dijon mustard and chili powder gives it just enough kick without overpowering the dish. This recipe is ideal for those who appreciate timeless flavors in their barbecue.

Unique Twist: Grandpa’s Coca-Cola Ribs

Framed Cooks

Grandpa's Coca-Cola Ribs by Framed Cooks bring an intriguing twist to the table with the inclusion of soda in its marinade. The caramel notes from the cola blend harmoniously with ketchup and spices like cinnamon to create a unique glaze that caramelizes beautifully on the pork ribs during cooking. This recipe stands out for its creativity and would be perfect for those looking to experiment with different flavors in their BBQ repertoire.

Spicy Adventure: Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce

RecipeTin Eats

RecipeTin Eats' Fall Apart Oven Baked Ribs are an adventure for your taste buds, featuring bold chipotle peppers in adobo sauce paired with dark beer-infused crushed tomatoes. The complex spice mix includes sweet paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano—delivering depth alongside heat. If you're after ribs that pack a punch while falling off the bone tenderly, this is your go-to recipe.


Each rib recipe brings something special to the table: Once Upon a Chef offers classic comfort food appeal; Framed Cooks provides an unexpected but delightful twist; while RecipeTin Eats delivers bold flavors for those who enjoy some heat with their meat. Depending on personal preference or occasion—whether it's sticking to tradition or exploring new tastes—there's something here for every rib aficionado.

Frequently asked questions

1. What type of ribs should I use for BBQ ribs?

When it comes to BBQ ribs, there are primarily three types of pork ribs that you can choose from:

  1. Baby Back Ribs: These come from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They are shorter than spare ribs (hence "baby") and tend to be meatier and leaner. Baby back ribs are a popular choice for BBQ because they cook relatively quickly and have a lot of flavors.
  2. Spare Ribs: Spare ribs are taken from the belly side of the rib cage below the section used for baby back ribs. They are flatter and contain more bone than meat compared to baby back ribs but also have more fat which can make them more flavorful when cooked properly.
  3. St. Louis Style Ribs: This is actually a specific cut of spare ribs where the sternum bone, cartilage, and rib tips have been removed to create a rectangular-shaped rack that is easier to handle and cook evenly on a grill or smoker.

For BBQ purposes, any of these types will work well; it just depends on your personal preference:

  • If you prefer meatier, leaner, and quicker-cooking ribs with less prep work involved, go with baby back.
  • If you enjoy gnawing around bones and like your meat with a bit more fat (which translates into flavor), then choose spare.
  • For an easy-to-handle option that offers uniform cooking without too much excess cartilage or small bones, opt for St. Louis style.

Remember that regardless of which type you choose, proper seasoning with dry rubs or marinades as well as slow cooking at low temperatures will help ensure your BBQ ribs turn out deliciously tender!

2. What temperature should I cook the ribs at?

When cooking BBQ ribs, the temperature you should aim for depends on the method you're using. Here are some general guidelines:

Oven Baking:

  • Low and Slow: Bake at a low temperature of around 275°F (135°C) for 2 to 3 hours.
  • Higher Heat: If you're short on time, bake at 350°F (175°C) for about 1 to 1.5 hours.


  • Maintain a smoker temperature of approximately 225°F to 250°F (107°C to 121°C), which can take anywhere from 4 to 6 hours depending on the size and type of ribs.


  • For indirect grilling, keep the grill at a medium heat of around 300°F to 350°F (149°C to 177°C) and cook for about 1.5 to 2 hours.

Remember that these temperatures are just guidelines; always use a meat thermometer to ensure your ribs reach an internal temperature of 190°F -205°F (88°C -96°C) before they're done. This range ensures that the connective tissue has broken down enough for tender meat but not so much that it dries out or falls apart too easily.

3. How do I know when the ribs are done cooking?

When cooking BBQ ribs, there are several indicators that can help you determine when they are done:

  1. Internal Temperature: The most reliable method is to use a meat thermometer to check the internal temperature of the ribs. Pork ribs should reach an internal temperature of 195°F to 203°F (90°C to 95°C) for optimal tenderness.
  2. Tenderness: When you think the ribs might be done, take a pair of tongs and pick up the rack from one end. The other end should bend downwards and cracks may appear on the surface of the bark (the crust on the outside), indicating that they're cooked through and tender.
  3. Meat Retraction: Look at how much meat has pulled back from the ends of each rib bone. A good sign that your ribs are close to being done is when you see about 1/4 inch (0.6 cm) or more of bone exposed where the meat has shrunk back.
  4. The Toothpick Test: Insert a toothpick or skewer into one of the thickest parts of your rib meat; it should go in with little resistance, similar to inserting it into room-temperature butter.
  5. The Twist Test: Another method is twisting a rib bone slightly; if it starts to separate from its neighbor with ease, this suggests doneness without falling off completely which would indicate overcooking.
  6. Visual Cues: The surface should have a rich caramelized look, and there may be some charring around edges or bones if you've been cooking them over direct heat at any point.
  7. Time and Temperature Guidelines: As a general rule for low-and-slow cooking methods like smoking or slow grilling, spare ribs typically take about 5-7 hours at around 225°F (107°C), while baby back ribs will take about 3-4 hours under similar conditions.

Remember that every grill or smoker can behave differently due to various factors such as outside temperature, wind conditions, etc., so these tests are more reliable than just time alone.

4. Should I remove the membrane from the back of the ribs before cooking?

Yes, it is generally recommended to remove the membrane from the back of the ribs before cooking. This membrane, also known as the silver skin, is a tough layer that can prevent flavors from penetrating into the meat and can result in a less tender texture when cooked.

Here's how you can remove it:

  1. Lay your ribs bone-side up on a cutting board.
  2. Use a knife to gently lift and loosen the membrane at one corner of the rack.
  3. Once you have enough to grip, use a paper towel (for better grip) to hold onto it and pull it away from the bones.
  4. The membrane should peel off in one piece if done carefully.

Removing this will allow your seasoning or marinade to better infuse into the meat and will help ensure that your BBQ ribs are as flavorful and tender as possible after cooking.

5. What sides go well with BBQ ribs?

BBQ ribs are a hearty and flavourful main dish that a variety of side dishes can complement. Here are some classic sides that go well with BBQ ribs, using markdown syntax for emphasis:

Starchy Sides:

  • Cornbread: A sweet and savoury bread that pairs perfectly with the smokiness of the ribs.
  • Baked Beans: Often cooked with bacon and molasses, they offer a sweet and savoury flavour that complements the meat.
  • Macaroni and Cheese: Creamy and cheesy, it provides a comforting balance to the tangy BBQ sauce.
  • Potato Salad: A creamy or vinegar-based potato salad can provide a cool contrast to the warm ribs.
  • French Fries or Sweet Potato Fries: Crispy fries make for an easy-to-eat side that's always popular.

Vegetable Sides:

  • Coleslaw: The crispness of coleslaw offers a refreshing counterpoint to the richness of the meat.
  • Grilled Vegetables: Vegetables like zucchini, bell peppers, or asparagus grilled alongside your ribs add colour and nutrition to your meal.
  • Collard Greens: Slow-cooked collard greens seasoned with garlic, onion, and bacon are traditional in Southern cuisine.


  • Garden Salad: A simple green salad with fresh vegetables can lighten up your meal.
  • Caesar Salad: The creamy dressing of Caesar salad pairs well with BBQ flavours.


  • Pickles & Onions Plate: Pickled vegetables cut through fat and refresh your palate between bites of rib.

Remember to balance out flavours when choosing sides for BBQ ribs. You want something that will complement but not overpower the main attraction. Enjoy your delicious meal!

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