Bbq Pork Ribs Recipe
Make Bbq Pork Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub
Ribs & Prep
Moisture / Wrapping
BBQ Sauce (Finish)
Finishing & Serving
Method
Dry Rub
- 1
Mix rub
In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, dry mustard (if using) and cayenne. Whisk thoroughly to remove lumps and ensure an even blend.
Ribs & Prep
- 2
Prepare ribs
If not already done, remove the membrane from the bone side of the ribs: slide a knife under the membrane at one corner, loosen, grab with a paper towel and pull it off. Trim any large excess fat. Pat ribs dry with paper towels.
- 3
Apply binder and rub
Lightly coat both sides of each rack of ribs with yellow mustard (or a thin film of oil). This acts as a binder, not a flavoring. Generously sprinkle the dry rub all over both sides, pressing it gently so it adheres. Use all of the rub, reserving a tablespoon if you want to dust after cooking.
Low-and-Slow Cooking (Oven or Grill)
- 4
Preheat
Preheat your oven to 275°F (135°C) for oven method. If using a charcoal or gas grill, set up for indirect heat and stabilize at 275°F (135°C). Add wood chips or chunks (apple, hickory, or cherry) for smoke if desired.
- 5
Cook unwrapped
Place the rubbed ribs bone-side down on a baking sheet or on the grill grate over the indirect zone. Cook uncovered for 2 to 2.5 hours, until the exterior has set and a bit of bark has formed. Check after 2 hours for color and pullback of the bone (about 1/4–1/2 inch).
- 6
Wrap with moisture
Tear off 2 pieces of heavy-duty foil per rack and create a double layer. Place each rack bone-side down on its foil. Pour approximately 1/2 cup apple juice over each rack (divide the 1 cup between two racks). Add 1 tablespoon sliced butter and 1/2 tablespoon honey per rack if using. Seal the foil tightly to create a steam packet.
- 7
Finish wrapped cooking
Return the wrapped ribs to the oven or grill and continue cooking for another 60–75 minutes, until the meat is tender and a probe thermometer reads 195–203°F (90–95°C) or a toothpick slides into the meat between bones with little resistance.
Saucing & Caramelizing
- 8
Unwrap and rest briefly
Carefully open each foil packet (watch out for hot steam) and discard accumulated juices or reserve for dipping. Place ribs back on the baking sheet or directly on the grill grates bone-side down.
- 9
Apply sauce
Stir the barbecue sauce with 1 tablespoon apple cider vinegar if you want a brighter sauce. Brush a generous layer of sauce onto the meat side of each rack.
- 10
Caramelize
To caramelize the sauce: on the grill, place ribs over direct heat for 2–4 minutes per side until the sauce is bubbling and slightly charred (watch closely to avoid burning). In the oven, set to broil on high and broil 2–4 minutes, watching constantly, until sauce is caramelized. Optionally repeat with a second thin coat of sauce for a thicker glaze.
Finishing & Serving
- 11
Rest and slice
Remove ribs from heat and let rest 5–10 minutes to allow juices to redistribute. Slice between the bones into individual portions with a sharp knife.
- 12