Bbq Ribs Recipe
Our BBQ Ribs are slow-cooked and smothered in our house-made barbecue sauce. These ribs are tender, flavorful, and fall-off-the-bone delicious.
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Ingredients
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Pork Ribs & Rub
House Barbecue Sauce
Cooking & Finishing
Method
Pork Ribs & Rub
Prepare ribs
Preheat your oven to 275°F (135°C). Remove the membrane from the bone side of the ribs: slide a knife under the membrane at one end, lift to loosen, grab with a paper towel and pull it off in one piece. Pat ribs dry with paper towels.
Apply binder and rub
Spread the mustard evenly over both sides of the ribs as a thin binder. In a small bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder and cayenne. Rub the dry mixture generously over both sides of the ribs, pressing to adhere.
House Barbecue Sauce
Make the sauce
In a saucepan over medium heat combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, soy sauce, smoked paprika, minced garlic and grated onion. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Add hot sauce, black pepper, salt and water as needed to reach a glossy, pourable consistency. Taste and adjust sweetness, acidity or heat. Remove from heat and keep warm.
Cooking & Finishing
Oven-bake low and slow
Place each rack of seasoned ribs bone-side down on a large sheet of aluminum foil. Pour about 1 tablespoon apple juice over each rack (this creates steam). Tightly seal the foil around the ribs to form a packet. Place packets on a baking sheet and bake in the preheated 275°F oven for 2.5 to 3 hours, or until the meat is tender and pulls easily from the bones. Check for doneness at 2.5 hours; time varies with thickness.
Unwrap and glaze
Carefully open the foil packets (watch for steam) and transfer ribs to a rimmed baking sheet, bone-side down. Increase oven temperature to 400°F (200°C) or preheat a grill to medium-high. Brush a generous layer of the house barbecue sauce over the top and back of the ribs. Return to the oven (or place on grill) and cook 8–12 minutes, basting and turning once, until the sauce is sticky and caramelized but not burnt.
Finish and rest
If desired, warm 1 tablespoon butter and whisk into 2–3 tablespoons of reserved warm sauce to make a glossy finishing sauce; brush lightly over the ribs. Let ribs rest 5–10 minutes before slicing between the bones. Garnish with chopped fresh parsley if using.