Smoky Ribs for Four

Chef Brainy
What Started it all:

I don’t care if you’re a Michelin-starred chef or a home cook – if these smoky ribs don’t make you lick your fingers, you don’t know what good food is! Don’t skimp on the seasoning, and don’t rush the baking process – slow and low is the key to succulent, fall-off-the-bone ribs. And if you’re not keen on getting your fingers messy, you’re in the wrong profession, my friend. Get out of my kitchen.


  • 2 racks of baby back ribs
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar


  1. Preheat oven to 275°F (135°C)
  2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning blend onto both sides of the ribs.
  3. Place the ribs in a baking dish, cover with foil, and bake in preheated oven for 2 hours.
  4. In a small bowl combine the barbecue sauce with the apple cider vinegar. Mix well.
  5. After 2 hours, remove the ribs from the oven, brush them with barbecue sauce, and bake uncovered for additional 15-20 minutes or until the sauce is caramelized and the ribs are sticky and tender.
  6. Remove from oven and let rest for 5 minutes before slicing and serving.

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