Is it really necessary to take off the membrane from the back of the ribs?

You don't have to, but it's better if you do. It helps the flavors soak in deeper and makes the ribs softer, without the tough layer underneath.

Can I use a different cut of ribs for this?

Totally! This works for spare ribs or St. Louis-style ribs too. Just remember that bigger ribs may need extra baking time.

What are my options if I’d rather skip the beer?

If beer's not your thing, try apple juice, chicken broth, or just plain water. The key is adding moisture to create steam, which keeps the ribs tender.

What if I don’t have a grill? Can I still make these?

For sure! When you're done baking, put the ribs under your oven's broiler for a few minutes on each side to caramelize the sauce.

How do I tell when the ribs are cooked just right?

They should be easy to pierce with a fork and feel tender, but not fall off the bone completely. A temperature of about 190-205°F is perfect.

Can I bake the ribs in advance?

Yes! Cook them in the oven a day or two early, then pop them in the fridge. Let them warm up a bit before grilling and adding BBQ sauce.

Juicy BBQ Ribs

Category: Meals for Every Occasion

Coat ribs in spice mix, wrap in foil with beer, bake at 250°F for 3–4 hours until soft, then grill with BBQ sauce for a caramelized finish.

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By Ana

Updated on Fri, 13 Jun 2025 15:30:49 GMT

Recipe FAQs

→ Is it really necessary to take off the membrane from the back of the ribs?: You don't have to, but it's better if you do. It helps the flavors soak in deeper and makes the ribs softer, without the tough layer underneath.
→ Can I use a different cut of ribs for this?: Totally! This works for spare ribs or St. Louis-style ribs too. Just remember that bigger ribs may need extra baking time.
→ What are my options if I’d rather skip the beer?: If beer's not your thing, try apple juice, chicken broth, or just plain water. The key is adding moisture to create steam, which keeps the ribs tender.
→ What if I don’t have a grill? Can I still make these?: For sure! When you're done baking, put the ribs under your oven's broiler for a few minutes on each side to caramelize the sauce.
→ How do I tell when the ribs are cooked just right?: They should be easy to pierce with a fork and feel tender, but not fall off the bone completely. A temperature of about 190-205°F is perfect.
→ Can I bake the ribs in advance?: Yes! Cook them in the oven a day or two early, then pop them in the fridge. Let them warm up a bit before grilling and adding BBQ sauce.

BBQ Ribs

Soft and smoky baby back ribs with a flavorful rub, steamed in foil with beer, then brushed with BBQ sauce and grilled to finish.

Prep Time

10 min

Cooking Time

240 min

Total Time

250 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: American

Yields: 4 Servings

Dietary Preferences: Dairy-Free

Ingredients

→ For the ribs

01 1-2 cups of your favorite barbecue sauce

02 1 rack of baby back ribs

03 12 ounces of beer

→ For the dry rub

04 1 1/2 teaspoons of garlic powder

05 1/3 cup of packed dark brown sugar

06 2 teaspoons of sweet paprika

07 1/4 teaspoon of cayenne pepper (add as much or little as you'd like)

08 1 teaspoon of black pepper

09 1 1/2 teaspoons of onion powder

10 1 1/2 teaspoons of seasoned salt

Steps

Step 01

Set your oven to 250°F. Cover a big baking pan with foil and have it handy. Rinse the ribs thoroughly to make sure no bone bits are left, then pat dry using a paper towel. Put the ribs on the foil-lined pan.

Step 02

If you'd like, peel the membrane from the underside using a small knife to loosen it so you can grab a hold. Use a paper towel to grip it and pull it off.

Step 03

Stir together the brown sugar, paprika, black pepper, seasoned salt, garlic powder, onion powder, and cayenne powder in a small dish.

Step 04

Coat the ribs thoroughly with the dry rub, covering both the top and bottom. Lay another sheet of foil over the ribs and fold the edges together to make a secure pocket.

Step 05

Put the pan of ribs in the oven. Pour half the beer into the pan. Cook them for about 90 minutes. Then, pour in the rest of the beer and keep cooking. Start checking around 3 hours in. They should be soft enough to pierce with a fork but still stay on the bone.

Step 06

Crank your grill to high so it gets really hot. Put the ribs on it with the meat facing up.

Step 07

Brush barbecue sauce on the top of the ribs. Flip them so the meat side is down and let them char and caramelize. Brush the other side with sauce. Don't overdo it—20 minutes is enough, or they'll start to dry out.

Step 08

Once both sides have some char and caramelization, take them off the grill. Slice into individual ribs if you'd like or serve the whole slab.

Notes

Taking the membrane off the back is optional, but it helps make them more tender.
Any beer will work here, though lagers and ales are often the best picks.
Make sure the ribs hold together before grilling. If they're too soft, they'll fall apart when you flip them.
Feel free to use a store-bought barbecue sauce or whip up your own.