Southern-Style Barbecue Ribs Recipe

Few dishes capture the spirit of Southern cooking like a rack of smoky, fall-off-the-bone barbecue ribs. Whether you're firing up the grill in St. Clair County or slow-roasting in the oven, this recipe delivers bold flavor, tender texture, and a sticky-sweet finish that'll have folks lining up for seconds.

🛒 Ingredients

For the Ribs:

• 2 full racks of pork baby back ribs (about 4–5 lbs total)

• 2 tbsp yellow mustard (for binding)

• 2 tbsp olive oil

Dry Rub:

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp ground black pepper

• 1 tsp kosher salt

• 1 tsp chili powder

• ½ tsp cayenne pepper (optional for heat)

Barbecue Sauce (Homemade or Store-Bought):

• 1 cup ketchup

• ¼ cup apple cider vinegar

• ¼ cup brown sugar

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp liquid smoke (optional)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

🔧 Equipment

• Grill or oven

• Aluminum foil

• Baking sheet or rib rack

• Basting brush

• Meat thermometer

🕒 Step-by-Step Instructions

1. Prep the Ribs (30 minutes)

Start by removing the silver skin from the back of each rack. This thin membrane can block flavor and toughen the texture. Slide a butter knife under the membrane, grip it with a paper towel, and peel it off in one smooth motion.

Rub the ribs with olive oil and a thin layer of yellow mustard. This helps the dry rub adhere and adds tangy depth.

2. Apply the Dry Rub (10 minutes)

Mix all dry rub ingredients in a bowl. Generously coat both sides of the ribs with the rub, pressing it into the meat. Let the ribs rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.

3. Choose Your Cooking Method

🔥 Grill Method (Low and Slow)

• Preheat your grill to 250°F, setting up for indirect heat (coals or burners on one side, ribs on the other).

• Place ribs bone-side down on the cool side of the grill.

• Close the lid and cook for 2.5 to 3 hours, maintaining a steady temperature.

• Wrap each rack in foil after 2 hours to retain moisture.

• Unwrap and baste with barbecue sauce during the last 30 minutes, flipping once for caramelization.

🔥 Oven Method (Reliable and Easy)

• Preheat oven to 300°F.

• Place ribs on a foil-lined baking sheet or rack.

• Cover tightly with foil and bake for 2.5 hours.

• Remove foil, brush with barbecue sauce, and bake uncovered for 30 minutes more, basting halfway through.

4. Make the Sauce (While Ribs Cook)

In a saucepan over medium heat, combine all sauce ingredients. Simmer for 15–20 minutes until thickened. Taste and adjust seasoning. For Alabama flair, add a splash of white vinegar or a spoonful of molasses.

5. Finish and Serve (15 minutes)

Once ribs are tender and the sauce is sticky, remove from heat. Let them rest for 10 minutes before slicing between the bones. Serve with extra sauce on the side, plus classic fixings like coleslaw, baked beans, and cornbread.

🧠 Tips for Success

• Don't rush the cook: Low and slow is the key to tender ribs.

• Foil wrap = moisture lock: Wrapping helps steam the ribs and prevents drying.

• Sauce timing matters: Apply sauce late to avoid burning the sugars.

• Rest before slicing: This keeps juices in the meat, not on the cutting board.

🥇 Variations

• Alabama White Sauce Ribs: Swap the red sauce for a tangy mayo-based white sauce made with vinegar, horseradish, and black pepper.

• Spicy Peach Glaze: Add peach preserves and hot sauce to your barbecue sauce for a sweet-heat twist.

• Smoked Ribs: If you've got a smoker, use hickory or pecan wood and follow the 3-2-1 method (3 hours smoke, 2 hours wrapped, 1 hour sauced).

🧾 Nutrition (Per Serving, Approx.)

• Calories: 450

• Protein: 28g

• Fat: 30g

• Carbs: 18g

• Sodium: 600mg

Whether you're hosting a backyard bash or prepping for a football weekend, these ribs deliver the kind of flavor that sticks to your fingers and your memory.