🍖 Southern BBQ ribs (smoky, tender and fall-off-the-bone)

These classic ribs are coated in a bold dry rub, slow-cooked until tender, then glazed with a sticky, sweet and tangy barbecue sauce. They’re perfect for cookouts, family dinners, or weekend feasts!

🛒 Ingredients:

2 racks of pork baby back ribs (or St. Louis–style ribs)

2 tbsp olive oil

1 cup of your favourite barbecue sauce

For the dry rub:

2 tbsp brown sugar

1 tablespoon of smoked paprika

1 tbsp regular paprika

1 teaspoon of garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp salt

1 tsp chilli powder

½ teaspoon cayenne pepper (optional, for heat).

½ teaspoon of dried thyme

Step 1: Prepare the ribs.

Remove the thin membrane from the back of the ribs to make them tender.

Pat the ribs dry with kitchen roll.

Rub olive oil evenly over both sides.

Step 2: Apply the dry rub.

Mix all the dry rub ingredients together in a bowl.

Generously coat both sides of the ribs with the rub.

Wrap tightly in cling film or foil and refrigerate for at least 2 hours (overnight for the best flavour).

Cooking methods:

Oven method (easy and reliable):

Preheat the oven to 150°C (300°F).

Place the ribs on a foil-lined baking sheet.

Cover tightly with foil.

Bake for 2.5–3 hours until tender.

Remove the foil and brush with BBQ sauce.

Broil on a high heat for 3–5 minutes until caramelised (watch closely!).

Smoker method (authentic flavour):

Preheat the smoker to 107°C (225°F).

Use hickory, applewood or mesquite wood chips.

Smoke the ribs for 3 hours.

Wrap the ribs in foil and smoke for a further 2 hours.

Unwrap them, brush with sauce and smoke for a further 30–60 minutes until sticky and tender.

Optional homemade BBQ sauce:

1 cup ketchup

¼ cup apple cider vinegar

¼ cup brown sugar

2 tbsp honey

1 tablespoon of Worcestershire sauce

1 teaspoon smoked paprika

½ teaspoon of garlic powder

Salt and pepper to taste.

Simmer everything together for 10–15 minutes until thickened.

🥗 Serving suggestions:

Serve with:

Creamy coleslaw.

Baked beans

Cornbread

Mac & cheese

Grilled corn

💡 Pro tips:

– Let the ribs rest for 10 minutes before slicing.
– For an extra smoky flavour, add 1 teaspoon of liquid smoke to the sauce.
– The internal temperature should reach about 195–203°F for perfect tenderness.