Sticky, Savory, Sweet Homemade BBQ Sauce + Oven Baked Ribs

  • Author: Bri McKoy




  • 2 lbs baby back ribs
  • 1/2 tbsp garlic powder
  • 2 TBS coconut sugar (or brown sugar)
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp mushroom powder (optional)
  • 1/4 tsp cayenne

For the BBQ Sauce:

  • 1 TBS olive oil
  • 1/4 cup onion, diced
  • 2 garlic cloves, minced
  • 1 cup tomato sauce (or ketchup)
  • 1 TBS Dijon mustard
  • 2 tsp kosher salt
  • 1/2 cup maple syrup 
  • 1/4 cup apple cider vinegar
  • 1 TBS Worcestershire sauce


For the ribs:

  1. Preheat oven to 275 degrees F. 
  2. In a bowl mix together coconut sugar through cayenne pepper. Set aside. 
  3. Line a baking sheet with tin foil. Add another piece of tin foil onto the baking sheet, big enough to cover one rack of ribs. Place one rack of ribs upside down on tin foil. With a sharp knife, score the back of the ribs to cut through the top layer of the membrane. I like to make tiny x’s all along the back of the ribs. (This will allow the membrane to cook down more and give that fall-off-the-bone tenderness.)
  4. Rub half the spice mixture all over the rack of ribs. Cover tightly in tin foil. Place ribs right side up on the baking sheet. Repeat this process with the other rack of fibs. 
  5. Place in oven for 3 hours. This is the low and slow method. It really allows the flavors to develop while allowing the meat to become juicy and tender. 


For the Sauce:
While the ribs cook, make the sauce! 

  1. In a saucepan over medium high heat, add oil. Once oil is heated, add onion* and sauté for about 3 minutes. Add garlic and sauté for an additional minute.
  2. Add tomato sauce through Worcestershire sauce. Mix to combine. Allow to come to a boil and then turn heat to low.
  3. Let simmer for 25-30 minutes or until sauce thickens.

Pull ribs out of oven and move to a platter or individual plates. Cover ribs in sauce. Enjoy!


*If you like a smooth sauce, you can use 1/2 TBS onion powder and 1 tsp garlic powder in place of the fresh ingredients or, you can blend the sauce in a blender when it is finished. 

*I like to use maple syrup and tomato sauce because I prefer a sticky, sweet sauce that is not too overly sweet. But you can use ketchup and brown sugar if that is what you have on hand! 

This sauce makes the perfect amount for a rack of ribs or 3 lbs of chicken. You can easily double the sauce for more!