BBQ Braised Ribs are tender baby back pork ribs braised in pineapple juice and sticky BBQ sauce. Slowly baked in the oven, this method yields juicy, flavorful ribs with all the classic barbecue taste.
These ribs come from a catering recipe our family loves—the aroma while they bake is irresistible. Serve with mashed potatoes, corn, or a crisp slaw for a complete plate. The braising approach keeps the meat moist and tender while allowing the barbecue flavor to shine.
Braised Short Ribs
Braising is one of the most forgiving ways to cook ribs. Using a heavy Dutch oven with a tight-fitting lid traps steam and liquid, producing juicy, fall-apart ribs without complicated steps. This oven-braised method gives pork that classic BBQ taste with extra tenderness thanks to the braise.
I first shared this recipe years ago and it’s been a go-to for celebrations, Sunday dinners, and anytime I want to impress guests. The house always smells amazing while the cast-iron pot does the work—just cover and bake until the ribs are tender, then baste and broil for a sticky finish.
Meat Tenderizer
The sauce is simple but effective. Pineapple juice acts as a gentle meat tenderizer, similar to some Korean short rib recipes. It helps break down connective tissue so the ribs become very tender while still holding enough structure to pull from the bone.
Because the pineapple and barbecue sauce bring so much flavor, the seasoning list is short—salt, pepper, and a touch of herbs are all you need. These ribs don’t require searing or stock before braising; simply combine the sauce, submerge or nestle the ribs in it, and slow-bake. After braising, baste and broil to caramelize the sauce and create sticky, finger-licking ribs.
I cut a full rack into single ribs or two-bone chunks before braising. Once tender, brush with extra BBQ sauce and broil briefly to get that glazed finish.
Q&A
Baby Back Ribs vs Short Ribs
Pork ribs are commonly sold as spare ribs or baby back ribs. Spare ribs are larger and come from the belly area; baby back ribs are shorter, leaner, and come from near the loin. Either works well for braising and will become tender and delicious when cooked slowly.
How to Braise a Full Rack of Ribs?
To braise a full rack, place the whole rack into the pot over the sauce (it may curl slightly). Cover and braise until the meat is tender. Remove with tongs, lay on a sheet pan, baste with barbecue sauce, and broil on high until sticky and browned.
What Goes With Braised Ribs?
Classic sides that pair well with braised ribs:
- Mashed potatoes
- Coleslaw
- French fries
- Corn on the cob
- Baked beans
- Thick toast
- Fried okra
- Green beans
What does braising mean? Braising cooks the ribs slowly, covered in liquid, which breaks down fat and collagen and yields tender meat. If you prefer a caramelized exterior, baste with sauce and broil briefly. Avoid over-baking if you prefer ribs that still hold to the bone; for fall-off-the-bone texture, extend the cook time.
How Long To Braise Ribs?
Timing depends on weight and desired texture. About 5–6 lbs of baby back ribs usually take 1½ hours at 350°F to become cooked through, but to reach fall-off-the-bone tenderness you may need 2 hours or more. Internal temperature for safe pork is 145°F, but collagen breakdown that produces tender ribs often occurs at higher temperatures (190°F+). A pressure cooker will shorten the time considerably.
How To Remove the Membrane off Ribs?
Removing the thin membrane on the bone side is optional; it often softens during long braises. To remove it: slide a sharp knife under the membrane, loosen an edge, then grip with a paper towel and pull it off. If it bothers you, remove before braising.
Tips For Braised Ribs
- Use a heavy Dutch oven with a tight lid to trap steam—this yields very tender ribs.
- Baste with extra barbecue sauce and broil briefly to create a sticky glaze before serving.
Tasty Sides to Braised Ribs:
- BEST Mashed Potatoes
- Summer Slaw
- French Fries (Fast Food Style)
- Corn
- Perfect Stovetop Rice
How To Braise BBQ Ribs:
BBQ Braised Ribs
Equipment
- 6 quart Dutch oven
Ingredients
Ribs:
- 5–6 lbs baby back pork ribs (2 slabs)
BBQ Rib Sauce:
- 1 cup BBQ sauce (plus more for basting)
- 3/4 cup pineapple juice
- 1/4 tsp basil
- 1/4 tsp rosemary
- 1/4 tsp oregano
- 1 tsp steak seasoning
- 1 tsp salt
- 3/4 tsp ground black pepper
Instructions
How to cook BBQ ribs:
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Preheat oven to 350°F. In a heavy Dutch oven or baking dish, whisk together all sauce ingredients and set aside.
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Slice the rack into individual ribs or two-bone chunks and toss in the BBQ sauce so they are well coated.
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Cover and bake for 1½ hours. After braising, brush ribs with additional BBQ sauce and broil open on high for 10–15 minutes until the sauce is sticky and browned.
Notes
- Fall-off-the-bone ribs: bake 2 hours or longer for extra tenderness.
- Pineapple juice substitute: dilute 1/4 cup apple cider vinegar with 1/2 cup water.
- To baste: use a sheet pan for even saucing or drain some braising liquid before basting to avoid thinning the sauce.