Slow-Roasted Back Ribs with Smoky Paprika Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork back ribs slow-roasted and coated in a rich smoky paprika and garlic glaze for a flavorful finish. This pork recipe, ready in about 210 minutes, pairs pork back ribs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 195 min Serves 4 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 275°F. Pat 2 pounds pork back ribs dry with paper towels. Mix 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub this spice mixture evenly over both sides of the ribs.
  2. Step 2: Place the ribs on a wire rack inside a baking sheet, then cover tightly with aluminum foil. Roast in the oven for 3 hours until the meat is tender and pulls away from the bone easily.
  3. Step 3: Meanwhile, whisk together 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon honey in a small bowl.
  4. Step 4: Remove ribs from oven and increase oven temperature to 425°F. Brush the ribs generously with the prepared glaze on both sides. Return to oven uncovered and roast for 15 minutes until the glaze is sticky and caramelized.
  5. Step 5: Let ribs rest for 5 minutes before slicing between the bones and serving with your favorite sides.

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