Description
Country-style pork ribs reveal Southern comfort in this hearty recipe that delivers rich, slow-cooked flavors. Tender meat falls apart effortlessly, promising a delicious meal you’ll savor with pure satisfaction.
Ingredients
Scale
- 3 lbs (1.36 kg) country-style pork ribs (bone-in or boneless)
- 1 cup barbecue sauce (your favorite brand or homemade)
- 2 tbsps olive oil
- 2 tbsps brown sugar
- 2 tbsps honey or maple syrup
- 1 tbsp smoked paprika
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder (optional, for a bit of heat)
Instructions
- Workspace Preparation: Position oven rack centrally and preheat to 300F (150C). Cushion a deep baking tray with aluminum foil for effortless cleanup and pristine presentation.
- Meat Preparation: Pat country-style ribs thoroughly dry, massaging a gossamer layer of olive oil across surfaces to optimize seasoning adherence and ensure uniform caramelization.
- Spice Blend Creation: Synthesize a dynamic dry rub by amalgamating brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Blend meticulously to craft a symphonic flavor foundation.
- Seasoning Application: Lavishly enrobe ribs with spice mixture, pressing and rotating to guarantee comprehensive coverage and profound flavor penetration.
- Initial Roasting Phase: Nestle seasoned ribs on foil-lined tray in a singular layer, hermetically sealed with foil to preserve moisture and tenderize meat. Slow roast for approximately 2 hours until meat edges begin separating from bones.
- Glaze Composition: Simultaneously whisk barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce, creating a luminous, complex coating that balances sweet and tangy notes.
- Caramelization Stage: Unveil ribs, brush generously with prepared glaze, and elevate oven temperature to 400F (200C). Apply additional sauce midway, allowing edges to crisp and develop a glistening exterior.
- Finishing Technique: Activate broiler for ultimate glazing, rotating carefully to achieve an artfully charred, lacquered surface. Monitor vigilantly to prevent burning.
- Resting and Serving: Allow ribs a brief 5-7 minute reprieve, permitting internal juices to redistribute. Present with complementary sauce, inviting personalized flavor exploration.
Notes
- Moisture Management: Pat ribs completely dry before seasoning to ensure optimal spice adherence and achieve perfect caramelization during roasting.
- Spice Distribution Technique: Use gentle massaging motions when applying dry rub, pressing spices firmly into meat’s surface to maximize flavor penetration and create a robust seasoning layer.
- Low and Slow Cooking Strategy: Maintain consistent low temperature (300F) during initial roasting to break down tough connective tissues, guaranteeing tender, fall-apart meat texture without drying out.
- Glaze Application Precision: Brush sauce carefully during final cooking stage, watching closely to prevent burning while creating a glossy, caramelized exterior that enhances overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15-20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 389
- Sugar: 14 g
- Sodium: 507 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 85 mg