Tender and flavorful Saint Louis or baby back ribs slow-baked and slathered with a rich, smoky homemade barbecue sauce for the perfect balance of sweet and tangy notes. Oven-roasted to caramelized perfection.
Choose Saint Louis or baby back ribs for this recipe.
Mix together the dry rub: 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, ½ teaspoon cumin, ¼ teaspoon thyme, ¼ teaspoon oregano, ¼ teaspoon cayenne pepper, ½ teaspoon black pepper, and 2 teaspoons salt.
Remove the membrane from the ribs by cutting a small piece to loosen it, then grip it with a paper towel and gently pull it off in one piece.
Coat both sides of the ribs thoroughly with the dry rub mixture.
Place the ribs on a rack and refrigerate uncovered for 3 to 5 hours, or overnight if you have time.
Remove the ribs from the fridge and wrap them tightly in parchment paper or aluminum foil, depending on your preference.
Preheat your oven to between 275°F and 300°F (135°C to 150°C).
Place the wrapped ribs on a baking sheet and bake for 2½ hours.
Meanwhile, prepare the barbecue sauce by combining: 2 cups ketchup, 1 tablespoon garlic powder, 1 tablespoon onion powder, black pepper, salt, and cayenne pepper to taste, ¼ cup corn syrup, ¼ cup honey, ¼ cup molasses, ⅓ cup white balsamic vinegar, a bit of Dijon mustard, about 1 tablespoon Worcestershire sauce, a few drops of hot sauce (e.g., Louisiana hot sauce), a few drops of liquid smoke, and bourbon to taste.
Stir the sauce thoroughly and adjust the balance between sweet and tangy to your liking.