These delicious buffalo ribs have so much flavor with just the perfect amount of heat to please all buffalo sauce lovers! Baked in the oven until fall-off-the bone tender, they have a key ingredient that will make everyone believe they were cooked in a smoker. This recipe is a must-try if you’re a barbecue lover!
What Makes This Recipe So Good
- These buffalo ribs are full of so much flavor and spice! Buffalo sauce is an American staple, and a sprinkle of liquid smoke gives that little extra touch. Add it to delicious fall-off-the-bone ribs and you have a winning dish that everyone will absolutely love!
- They’re cooked in the oven, low and slow. The cooking method is similar to a smoker, but it’s quicker, plus you don’t need to run out and buy any special equipment.
- Cooking ribs can sound a little intimidating but I promise you, it’s really a lot easier than you might think. Once you’ve made them, you’ll want to make them over and over again!
- A trick to remove the rib membrane easily? Use a paper towel! The membrane is the white layer on the bone side of the ribs. It gets tough and chewy when it’s cooked, so you definitely want to remove it first. Just carefully slide a knife under the membrane on one side to detach it from the bones, then grab a paper towel to hold it while pulling it. The paper towel gives you a better grip (it’s sort of slippery) and makes it way easier to pull.
- You’ll want to wrap the buffalo ribs tightly before cooking them, to really soak in all the flavors. Regular foil can rip easily, so I recommend using heavy-duty foil if you can. If you don’t have any heavy-duty foil, just double wrap the ribs with regular foil.
Other Buffalo Recipes You’ll Love
- Easy Buffalo Ranch Dressing
- Instant Pot Buffalo Chicken Dip
- Buffalo Chicken Fries
- Easy Buffalo Shrimp
- How to Make Air Fryer Buffalo Cauliflower
For the Ribs
- 1 tablespoon brown sugar see Notes
- 1 tablespoon chili powder
- ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ tablespoon cumin
- ½ tablespoon kosher salt
- 1 teaspoon black pepper
- 1 slab baby back ribs about 3 pounds
- 1 teaspoon liquid smoke
For the Sauce
- 1 cup buffalo sauce
- 1 stick butter
- 2 tablespoons honey optional
Serving Suggestions (All Optional)
- ranch dressing
- blue cheese dressing
- celery sticks
- baby carrots
- Small bowl
- Aluminum foil
- Baking sheet
- Small saucepan
- Kitchen brush
- Preheat oven to 275° Farenheit. In small bowl, stir together brown sugar, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper until thoroughly combined. Set aside.
- Remove membrane (white layer on bone side of ribs – see Notes). Thoroughly rub spice mixture on both sides of rib rack, then sprinkle liquid smoke over tops of ribs. Tightly wrap ribs in aluminum foil and place on baking sheet.
- Place baking sheet in preheated oven. Bake 2 ½ hours or until ribs are tender.
- Just before ribs are finished baking, warm small saucepan over low heat. Add buffalo sauce, butter, and honey (if using) to saucepan and stir well until sauce is hot and ingredients fully combined.
- Remove ribs from oven. Set broiler to high and carefully unwrap foil to uncover top side of ribs. Brush half of buffalo sauce mixture on ribs, then return baking sheet to oven. Broil 6 to 7 minutes or until ribs are crisp. Serve immediately with remaining buffalo sauce mixture and any desired sides.
- Membrane: Carefully slide a sharp knife under the membrane on one side to detach it from the bone, then hold the membrane with a paper towel to prevent it from slipping as you pull it away from the ribs.
- Make it Keto: Use Brown Swerve instead of brown sugar, and skip the honey altogether.
- Make it Paleo: Use coconut sugar instead of brown sugar and ghee instead of butter.
- Make it Whole30: Omit brown sugar and honey entirely – no substitutes. Replace butter with ghee and use a compliant store-bought buffalo sauce, or make your own.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.