Description
Mouthwatering barbecue ribs bring smoky southern comfort straight to your kitchen, promising tender meat with tangy sauce. Succulent pork ribs glazed with rich barbecue flavors will make diners crave another delicious bite.
Ingredients
Scale
Meat:
- 2 racks baby back ribs or St. Louis-style ribs (about 4 pounds / 1.8 kilograms)
Dry Rub Spices:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons brown sugar
Liquid and Sauce Ingredients:
- 1 tablespoon olive oil
- ½ cup apple cider vinegar or apple juice (for tenderizing)
- 1 cup barbecue sauce (your favorite brand)
- 2 tablespoons honey or maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Instructions
- Prepare the membrane removal for enhanced tenderness by gently pulling off the tough back layer using a paper towel, ensuring a clean surface for seasoning.
- Create a robust spice blend combining smoky paprika, aromatic garlic powder, pungent onion powder, zesty chili powder, subtle cayenne, and sweet brown sugar to develop a complex flavor profile.
- Massage olive oil across the entire rib surface, allowing the spice mixture to adhere and penetrate deeply into the meat’s texture.
- Position the seasoned ribs on a foil-lined baking sheet with the meat side facing upward, creating a protective cooking environment.
- Pour apple cider vinegar around the ribs to infuse moisture and tenderize the meat during the slow roasting process.
- Envelop the baking sheet completely with aluminum foil, sealing in the flavors and preventing moisture loss during the extended cooking period.
- Roast in a low-temperature oven, allowing the connective tissues to break down gradually, resulting in fall-apart tender meat.
- Craft a glossy barbecue glaze by whisking together tangy BBQ sauce, golden honey, umami-rich Worcestershire sauce, and sharp Dijon mustard.
- Once the ribs reach peak tenderness, remove the foil covering and generously coat with the prepared glaze.
- Activate the broiler to caramelize the sauce, creating a sticky, slightly charred exterior that intensifies the overall flavor profile.
- Allow the ribs to rest briefly, enabling the juices to redistribute and ensuring maximum succulence.
- Slice the ribs into individual portions and serve with additional barbecue sauce for those who desire extra glazing.
Notes
- Membrane removal is crucial for tender, melt-in-your-mouth ribs by preventing tough, chewy texture and allowing better seasoning penetration.
- Choose high-quality, thick-cut pork ribs with good marbling for maximum flavor and juiciness during slow cooking process.
- Adjust spice blend according to personal heat preference by reducing or increasing cayenne and chili powder quantities.
- Low and slow cooking technique guarantees ultra-tender meat that falls effortlessly off the bone, creating restaurant-quality results at home.
- Apple cider vinegar or apple juice adds subtle sweetness and helps tenderize meat while preventing dryness during extended baking time.
- Broiling step creates delicious caramelized exterior with beautiful sticky glaze, transforming ordinary ribs into extraordinary dining experience.
- Allow sufficient resting time after cooking to help meat fibers relax and redistribute juices, ensuring maximum flavor and tenderness.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg