BBQ Ribs with Red Kampot Pepper Dry Rub

Best pepper to use: Red Kampot Pepper
Servings: 4 servings
Total cooking time: 2½ to 3 hours
Best for: BBQ nights, game day, weekend cooking, family dinners, summer gatherings

BBQ ribs are smoky, sweet, savory, and rich — exactly the kind of dish that works well with Red Kampot Pepper. The pepper adds warmth and depth to the dry rub without making the ribs too sharp or spicy.

This oven-baked version is easy to make at home and does not require a smoker. The ribs cook low and slow until tender, then get brushed with BBQ sauce and finished under the broiler or on the grill for a sticky, caramelized glaze.

Red Kampot Pepper works especially well here because it pairs naturally with brown sugar, smoked paprika, garlic, and BBQ sauce.

Ingredients

For the ribs

• 1 rack baby back ribs or spare ribs

• 1 tablespoon olive oil or neutral oil

• ½ cup BBQ sauce

• Extra freshly cracked Red Kampot Pepper for finishing

For the Red Kampot Pepper dry rub

• 1 teaspoon freshly cracked Red Kampot Pepper

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon chili powder, optional

• ½ teaspoon mustard powder, optional

• ¼ teaspoon cayenne pepper, optional, for more heat

Instructions

1. Prepare the ribs

Preheat the oven to 300°F.

Place the ribs on a cutting board, meat side down. If the thin membrane is still attached to the back of the ribs, loosen it with a knife and pull it off with a paper towel.

Removing the membrane helps the ribs become more tender and makes the seasoning absorb better.

Pat the ribs dry with paper towels.

2. Make the dry rub

In a small bowl, mix Red Kampot Pepper, brown sugar, smoked paprika, garlic powder, onion powder, salt, chili powder, mustard powder, and cayenne if using.

The rub should smell warm, smoky, slightly sweet, and peppery.

3. Season the ribs

Rub the ribs with olive oil.

Sprinkle the dry rub over both sides of the ribs and press it in with your hands. Make sure the ribs are evenly coated.

For deeper flavor, you can let the ribs sit for 20–30 minutes before baking. If you have more time, cover and refrigerate for a few hours.

4. Bake low and slow

Place the ribs on a large sheet of foil. Wrap tightly so steam stays inside.

Place the wrapped ribs on a baking sheet and bake for 2 to 2½ hours, or until the meat is tender.

The ribs should bend easily when lifted, and the meat should start pulling back from the bones.

5. Add BBQ sauce

Carefully unwrap the ribs. Brush the top with BBQ sauce.

Increase the oven temperature to 425°F, or turn on the broiler.

Cook uncovered for 5–10 minutes, until the sauce becomes glossy and slightly sticky. Watch closely so it does not burn.

You can also finish the ribs on a grill for a more smoky flavor.

6. Rest and serve

Let the ribs rest for 5–10 minutes before slicing.

Cut between the bones and finish with a very small crack of Red Kampot Pepper.

Cooking notes

Cook low and slow: This is the key to tender ribs.

Remove the membrane: It helps the ribs cook better and makes them easier to eat.

Use Red Kampot Pepper in the rub: Its warmth pairs well with sweet, smoky, and savory flavors.

Do not overdo the final pepper: Since the rub already has pepper, only add a light crack before serving.

Watch the sauce carefully: BBQ sauce can burn quickly because of the sugar.

Recommended sides

Coleslaw
Cornbread
Mac and cheese
Baked beans
Potato salad
Grilled corn
Glazed carrots with Red Kampot Pepper