Description
Succulent pork ribs emerge as a mouthwatering masterpiece of smoky, tender goodness. Perfectly glazed with a rich barbecue sauce, these ribs promise a delectable journey that will tantalize your taste buds and leave you craving more.
Ingredients
Scale
Meat:
- 2 racks baby back ribs (or St. Louis-style spare ribs)
Dry Rub Ingredients:
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon mustard powder (optional, for depth)
Sauce and Coating Ingredients:
- 2 tablespoons olive oil (for coating)
- 1 cup BBQ sauce (hickory, honey, or spicy BBQ works great!)
- 2 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Carefully strip the protective membrane from the posterior side of the ribs, utilizing a knife to initiate separation and extracting it smoothly with a paper towel grip.
- Massage olive oil across both surfaces of the meat, ensuring complete coverage, then generously distribute the dry rub mixture, pressing the seasoning deeply into the protein fibers.
- Allow the seasoned ribs to rest at ambient temperature for half an hour, or alternatively, refrigerate overnight to intensify the flavor profile.
- Heat the oven to a low, steady 275F (135C), creating an ideal environment for slow-cooking the meat.
- Encase the ribs completely in aluminum foil, creating a sealed packet that will retain moisture and tenderness.
- Position the wrapped ribs on a sturdy baking sheet and roast for approximately 2.5 to 3 hours, until the meat begins to separate effortlessly from the bone.
- Combine BBQ sauce, golden honey, tangy apple cider vinegar, and robust Worcestershire sauce in a mixing bowl, whisking until thoroughly integrated.
- Liberally brush the glaze across the surface of the cooked ribs, ensuring comprehensive and even coverage.
- For final caramelization, broil in the oven for 5 minutes or alternatively, grill over medium-high heat for 5-10 minutes, developing a sticky, slightly charred exterior that enhances the overall flavor complexity.
Notes
- Membrane Matters: Always remove the tough membrane from the back of ribs to ensure maximum tenderness and allow seasonings to penetrate deeply.
- Flavor Boosting: Let the dry rub sit on the ribs for at least 30 minutes, or ideally overnight, to develop a more intense and complex flavor profile.
- Temperature Trick: Let ribs come to room temperature before cooking to ensure even cooking and prevent tough, chewy meat.
- Moisture Magic: Wrapping ribs in foil during cooking helps retain moisture and creates fall-off-the-bone texture that everyone loves.
- Sauce Strategy: Apply BBQ sauce during the last few minutes of cooking to prevent burning and achieve a perfect caramelized glaze.
- Alternative Cooking: For those without an oven, slow cookers work wonderfully – cook on low for 6-8 hours for equally tender results.
- Dietary Swap: Use sugar-free BBQ sauce and honey alternatives for low-carb or diabetic-friendly version of this classic dish.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 24 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg