Barbecued Ribs (The best)
Preparation
35 min
Cooking time
2 h 10 min
Serving
4
Marinating
12 h
Gluten-free
Nut-free
Lactose-free
Egg-free
Ingredients
Dry Rub
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp ground pepper
- 1 tsp dry mustard
- 1/2 tsp onion powder
- 5 lb (2.27 kg) pork baby back ribs
Barbecue Sauce
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp (28 g) butter
- 3/4 cup (180 ml) ketchup
- 3/4 cup (180 ml) apple jelly
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) molasses
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- Tabasco sauce, to taste
- Salt and pepper
Preparation
Dry Rub
- In a bowl, combine all the ingredients. Set aside.
- On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
- With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).
- Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.
Barbecue sauce
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.
In collaboration with:
RICARDO
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