How to Make Sheet Pan BBQ Ribs Dinner

Membrane Removal

Master the technique of cleanly removing the tough membrane for maximum tenderness.

Slow-Roast Method

Control temperature and timing precisely for fall-off-the-bone texture without drying.

Vegetable Staging

Add vegetables at the optimal time to ensure perfect doneness alongside the ribs.

Glaze Development

Perfect the final caramelization phase for restaurant-quality finish and flavor.

Baking Tips

For extra-tender ribs, remove them from the refrigerator 30 minutes before cooking to bring to room temperature.

Don't skip removing the membrane from the back of the ribs - this tough layer prevents flavor penetration and creates a chewy texture.

For a spicier version, add more cayenne to the rub or choose a spicy BBQ sauce.

If you prefer sweeter ribs, add an extra tablespoon of brown sugar to the rub.

The vegetables can be changed based on what's in season - sweet potatoes, Brussels sprouts, and butternut squash all work well.

For a time-saving option, use a store-bought rib rub instead of making your own.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 300°F oven until warmed through.

Sheet Pan BBQ Ribs Dinner

Name: Sheet Pan BBQ Ribs Dinner
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: American, BBQ
Ingredients: 2 racks pork baby back ribs (about 4-5 lbs total); For the dry rub:; 2 tbsp brown sugar; 1 tbsp paprika; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper (optional, adjust to taste); For the vegetables:; 1 lb baby potatoes, halved (or quartered if large); 2 medium carrots, cut into 1-inch chunks; 1 large red onion, cut into wedges; 1 red bell pepper, seeded and cut into 1-inch pieces; 2 tbsp olive oil; 1 tsp dried rosemary; Salt and pepper to taste; For the glaze:; 1 cup BBQ sauce of choice; 2 tbsp honey; 1 tbsp apple cider vinegar; Optional garnish: chopped fresh parsley or cilantro

This complete Sheet Pan BBQ Ribs Dinner delivers fall-off-the-bone tender ribs alongside perfectly roasted vegetables in one easy preparation. The pork ribs are first rubbed with a flavorful spice blend, then slow-roasted while seasonal vegetables join the pan later, absorbing the savory meat juices. Finished with a caramelized BBQ glaze, this convenient sheet pan meal minimizes cleanup while maximizing flavor for a satisfying weeknight dinner or weekend feast that impresses with minimal hands-on effort.

Prep Time

15 Minutes

Cook Time

Total Time

2H15 Minutes

Chef

JUE

Ingredients

Custard Cream

2 racks pork baby back ribs (about 4-5 lbs total)

For the dry rub:

2 tbsp brown sugar

1 tbsp paprika

1 tbsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional, adjust to taste)

For the vegetables:

1 lb baby potatoes, halved (or quartered if large)

2 medium carrots, cut into 1-inch chunks

1 large red onion, cut into wedges

1 red bell pepper, seeded and cut into 1-inch pieces

2 tbsp olive oil

1 tsp dried rosemary

Salt and pepper to taste

For the glaze:

1 cup BBQ sauce of choice

2 tbsp honey

1 tbsp apple cider vinegar

Optional garnish: chopped fresh parsley or cilantro

Instructions

Preheat oven to 300°F (150°C). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top if you have one (this helps with air circulation, but is not mandatory).

Prepare the ribs: Remove the membrane from the back of the ribs by sliding a knife under it at one end and pulling it off with a paper towel for grip. Pat the ribs dry with paper towels.

In a small bowl, mix all dry rub ingredients until well combined.

Rub the spice mixture generously all over both sides of the ribs, massaging it into the meat.

Place the ribs on the prepared baking sheet, meaty side up. If not using a rack, you can crumple additional foil to create little supports under the ribs for better heat circulation.

Cover the baking sheet tightly with aluminum foil and bake for 1 hour and 30 minutes.

While the ribs are cooking, prepare the vegetables: In a large bowl, toss the potatoes, carrots, onion, and bell pepper with olive oil, dried rosemary, salt, and pepper until evenly coated.

In a small bowl, whisk together the BBQ sauce, honey, and apple cider vinegar to make the glaze.

After the ribs have cooked for 1 hour and 30 minutes, remove the baking sheet from the oven and carefully remove the foil cover. Increase the oven temperature to 375°F (190°C).

Arrange the seasoned vegetables around the ribs on the baking sheet, making sure they're in a single layer.

Brush the tops of the ribs generously with half of the BBQ glaze mixture.

Return the sheet pan to the oven, uncovered, and bake for another 25-30 minutes, until the vegetables are tender and the ribs are starting to caramelize.

Brush the ribs with the remaining glaze and switch the oven to broil (high). Broil for 3-5 minutes, watching carefully to prevent burning, until the sauce is caramelized and bubbling.

Remove from oven and let the ribs rest for 5-10 minutes before cutting between the bones into individual ribs.

Serve the ribs with the roasted vegetables and garnish with fresh herbs if desired.

Sheet Pan BBQ Ribs Dinner

JUE

Essential Ingredients Selection

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How to Make Sheet Pan BBQ Ribs Dinner

Sheet Pan BBQ Ribs Dinner

Ingredients

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