🧺 Ingredients:
🐷 For the Ribs:
- 2 racks of pork ribs (baby back or St. Louis-style, ~4–5 lbs total)
- 2 tbsp olive oil
- 2–3 tbsp yellow mustard (optional, helps rub stick better)
🌶️ For the Dry Rub:
- ¼ cup brown sugar
- 1 tbsp paprika (smoked paprika if possible)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder or cayenne (adjust for heat)
- ½ tsp ground cumin
🧴 For the BBQ Sauce (or use store-bought):
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon or yellow mustard
- 1 tsp smoked paprika
- Salt & pepper to taste
- (Optional) 1–2 tsp liquid smoke for smoky flavor
🧑🍳 Instructions:
🔹 Step 1: Prep the Ribs
- Remove the membrane (silver skin) from the back of the ribs:
- Slide a knife under the membrane at one end and pull it off using a paper towel for grip.
- Pat ribs dry with paper towels.
- Rub lightly with olive oil or yellow mustard.
- Mix all dry rub ingredients and generously coat both sides of the ribs.
- Wrap in plastic wrap and marinate in the fridge for at least 1 hour (up to 24 hours).
🔹 Step 2: Bake or Grill the Ribs Low & Slow
🏠 Oven Method (Foolproof & Tender):
- Preheat oven to 300°F (150°C).
- Wrap ribs tightly in foil (you can do them individually or both together).
- Place on a baking sheet and bake for 2.5 to 3 hours, until ribs are very tender.
🔥 Grill Method (For Smokier Flavor):
- Preheat grill to indirect heat (250–300°F or 120–150°C).
- Place ribs on the cool side of the grill, bone-side down.
- Cover and cook for 2.5 to 3 hours, maintaining low heat.
- Optional: Add soaked wood chips (like hickory or apple) for smokiness.
🔹 Step 3: Make the BBQ Sauce (While Ribs Cook)
- In a saucepan, combine all sauce ingredients.
- Simmer on low heat for 15–20 minutes, stirring occasionally, until thickened.
- Taste and adjust sweetness, spice, or vinegar to your liking.
🔹 Step 4: Finish with Sauce
- When ribs are done, remove from foil and brush generously with BBQ sauce.
- To caramelize the sauce:
- Oven: Place under broiler for 5–7 minutes, watching carefully.
- Grill: Place ribs directly over medium heat for 5–10 minutes, flipping once and brushing more sauce.
🔹 Step 5: Rest and Serve
- Let ribs rest for 5–10 minutes.
- Slice between bones and serve with extra BBQ sauce on the side.
🍽️ Serving Ideas:
- Classic sides: coleslaw, cornbread, baked beans, mac & cheese, or grilled corn
- Add pickles or pickled onions for a tangy contrast
🧊 Storage:
- Fridge: Up to 4 days in airtight container
- Freezer: Wrap tightly in foil and plastic, freeze up to 3 months
- Reheat: Low oven (275°F) wrapped in foil or microwave in short bursts
✅ Tips for Success:
- Low and slow = tender ribs.
- Don’t skip removing the membrane — it can make ribs chewy.
- Use a meat thermometer: Ribs are done at ~190–203°F (88–95°C) internally.
- Want extra smoky ribs? Add a drop or two of liquid smoke to your sauce or use a smoker.