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Flavorful Sweet and Spicy BBQ Ribs Recipe Easy Fall-Off-The-Bone Tender

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This recipe delivers sweet and spicy BBQ ribs that are fall-off-the-bone tender, combining smoky, sweet, and spicy flavors with a simple slow-cooking method perfect for any occasion.

Ingredients

Scale
  • 3–4 pounds pork ribs (baby back or St. Louis style)
  • 1/4 cup brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons unsalted melted butter
  • 1–2 teaspoons hot sauce (optional)
  • 1/2 cup water or broth

Instructions

  1. Preheat your oven or grill to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs by sliding a knife under and peeling it off.
  3. In a bowl, combine brown sugar, smoked paprika, chili powder, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper to make the dry rub.
  4. Pat ribs dry with paper towels, then coat generously with the dry rub on both sides. Let the ribs sit for 20-30 minutes at room temperature or refrigerate up to 4 hours for deeper flavor.
  5. Place the ribs meat-side up on a large foil sheet or roasting pan. Add water or broth to the pan to maintain moisture.
  6. Wrap the ribs tightly with foil to trap steam and place on a baking sheet.
  7. Bake for 2.5 to 3 hours until the meat is tender and pulling away from the bones.
  8. While ribs cook, whisk together apple cider vinegar, honey or maple syrup, melted butter, and hot sauce to make the glaze.
  9. Remove ribs from oven, unwrap carefully, and brush the glaze all over. Increase oven temperature to 425°F (220°C) or move ribs to a hot grill.
  10. Cook uncovered for 10-15 minutes, basting once more, until the glaze caramelizes and becomes sticky.
  11. Let ribs rest for 10 minutes before slicing between bones to allow juices to redistribute.

Notes

Remove the silver skin membrane for better tenderness and flavor absorption. Cook low and slow to melt collagen and achieve fall-off-the-bone texture. Wrap ribs tightly in foil to trap steam and keep moist. Apply glaze at the end to avoid burning. Use a meat thermometer to check for an internal temperature of about 190°F (88°C). For drier ribs, add a splash of water or apple juice inside the foil packet. Adjust cayenne and hot sauce for desired spice level. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months.

Nutrition

Keywords: BBQ ribs, sweet and spicy ribs, fall-off-the-bone ribs, slow cooked ribs, barbecue, smoked paprika, honey glaze

Find it online: https://sunnysavory.com/flavorful-sweet-and-spicy-bbq-ribs-recipe-easy-fall-off-the-bone-tender/