Description
Tender baby back ribs slow-baked to perfection and coated in a luscious Apple Butter BBQ sauce that blends sweet and tangy flavors with a smoky, spicy dry rub for an unforgettable BBQ experience.
Ingredients
Scale
Ribs and Dry Rub
- 2 racks of baby back ribs (about 4-5 pounds total)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Apple Butter BBQ Sauce
- 1 cup apple butter
- 1/2 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C) to prepare for slow baking the ribs.
- Prepare Ribs: Remove the membrane from the back of the ribs to allow better flavor absorption and ensure tenderness.
- Mix Dry Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the flavorful dry rub.
- Apply Dry Rub: Generously coat both sides of the ribs with the dry rub, massaging it into the meat for deep flavor penetration.
- Wrap Ribs: Wrap the ribs tightly in aluminum foil and place them on a baking sheet to prepare for slow roasting.
- Bake Ribs: Bake ribs in the oven for 2.5 to 3 hours until the meat is tender and starts to pull away from the bones.
- Make Apple Butter BBQ Sauce: While ribs cook, combine apple butter, BBQ sauce, apple cider vinegar, and Worcestershire sauce in a saucepan.
- Simmer Sauce: Simmer the sauce over medium-low heat for about 15 minutes, stirring occasionally until it thickens slightly.
- Increase Oven Temperature: Remove ribs from oven and increase oven temperature to 400°F (200°C) for finishing.
- Apply Sauce: Carefully open foil packets, watch for steam, and brush ribs generously with the apple butter BBQ sauce.
- Caramelize Sauce: Return ribs to the oven uncovered and bake an additional 10-15 minutes until the sauce is caramelized and slightly charred in spots.
- Rest and Serve: Remove ribs from oven, let rest for 5-10 minutes, then cut into portions and serve with extra sauce on the side.
Notes
- Removing the membrane from ribs helps the dry rub and sauce penetrate better and improves texture.
- For extra smoky flavor, consider adding liquid smoke to the sauce or cooking ribs on a smoker instead of the oven.
- You can adjust cayenne pepper quantity according to your spice preference.
- Leftover sauce stores well in the refrigerator for up to a week.
- For easier serving, cut ribs between bones after resting.
