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chicken ribs raw

BBQ Chicken Ribs

Master the art of juicy, smoky chicken ribs with this foolproof method. Whether grilled, baked, or broiled, the result is tender meat, balanced spice, and a glossy glaze that caramelizes perfectly without burning. Discover how to brine, season, and cook for restaurant-quality results at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Brining Time 1 hour
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, BBQ, Fusion
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Fresh Protein
  • 1.5 kg chicken ribs look for meaty pieces with scapula bone attached
Brine Bath (Optional but Recommended)
  • 1 L cold water
  • 3 Tbsp kosher salt
  • 2 Tbsp brown sugar
  • 1 tsp smoked paprika
  • 2 cloves garlic smashed
  • 3 slices fresh lime
House Smoke & Spice Dry Rub
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp ancho chili powder
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne adjust for heat
  • 1 lime zest only
  • 1 Tbsp light brown sugar
  • 1 tsp sea salt
Signature Sticky BBQ Glaze
  • 0.5 cup tomato passata or thick tomato sauce
  • 2 Tbsp pure maple syrup
  • 1 Tbsp apple-cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp liquid smoke or 1 tsp smoked paprika
  • 1 pinch cracked pepper

Equipment

  • Mixing bowls
  • Tongs
  • Grill or oven
  • Wire rack and baking tray
  • Brush for glazing
  • Meat thermometer

Method
 

  1. Step 1: Brine for Juiciness — Dissolve salt and sugar in water; add paprika, garlic, and lime. Submerge ribs for 1–2 hours (30 minutes if short on time). Rinse and pat dry thoroughly.
  2. Step 2: Apply Dry Rub — Combine rub ingredients and massage half onto ribs. Rest at room temperature 20 minutes to absorb flavor. Reserve the rest for finishing dust.
  3. Step 3: Cook — For charcoal grills, use two-zone heat (180–200 °C). Cook ribs 15 minutes on indirect heat, glaze, then sear briefly. For gas grills, cook over indirect heat 17 minutes, glaze and char 2–3 minutes. For oven, bake at 190 °C for 25 minutes and broil 2 minutes per side.
  4. Step 4: Rest & Serve — Tent with foil for 5 minutes. Dust with remaining rub and serve with lime wedges or dipping sauce.

Notes

For balanced flavor, avoid sugary bottled sauces that burn quickly. Maple syrup provides mild sweetness and deep caramelization. Always cook to 74 °C (165 °F) internal temperature for safe and tender meat.