BBQ Pork Ribs
Juicy, fall-off-the-bone pork ribs slathered in homemade BBQ sauce.
20 mins
Prep Time
3 hours
Cook Time
4
Servings
Ingredients
- 2 racks of pork ribs
- 1/2 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp cayenne pepper
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tbsp mustard
Nutrition Facts
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Instructions
Prepare the ribs: Remove the membrane from the back of the ribs for better tenderness. Pat the ribs dry with paper towels.
Make the dry rub: In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Season the ribs: Generously coat both sides of the ribs with the dry rub. Let them sit at room temperature for 30 minutes.
Preheat the oven to 275°F (135°C). Wrap each rack of ribs tightly in aluminum foil, ensuring no steam escapes.
Bake the ribs: Place the foil-wrapped ribs on a baking sheet. Bake for 2.5 to 3 hours until tender.
Make the BBQ sauce: In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, honey, and mustard. Simmer for 10 minutes.
Finish the ribs: Remove ribs from the oven and unwrap. Brush generously with BBQ sauce. Broil for 5 minutes until caramelized.
Chef's Tips
- Tenderness Test: The ribs are done when the meat pulls away from the bone easily.
- Low and Slow: Cooking at a low temperature ensures the ribs stay juicy and tender.
- Sauce Variations: Experiment with adding bourbon, molasses, or liquid smoke to the BBQ sauce for different flavors.
- Resting Time: Let the ribs rest for 10 minutes after cooking to allow juices to redistribute.
- Grill Option: For a smokier flavor, finish the ribs on a grill instead of broiling.
- Storage: Leftover ribs can be stored in the fridge for up to 3 days. Reheat gently in the oven.
