Bbq Pork Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Rinse ribs and pat dry with paper towels. Remove the membrane from the back of the ribs: slide a small knife under the membrane at one end, loosen and pull it off using a paper towel for grip.

Make rub

In a small bowl combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix thoroughly.

Lightly coat ribs with vegetable oil, then smear the mustard evenly over both sides of the ribs (this helps the rub adhere). Generously apply the dry rub on both sides and massage it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, bring to room temperature 30 minutes before cooking).

Wrap ribs tightly in aluminum foil, bone side down, creating a sealed packet. Place the packet on a rimmed baking sheet and bake in the preheated oven for 2 to 2.5 hours for baby back ribs (2.5–3 hours for spare ribs) until the meat is tender and pulls back slightly from the bone.

Carefully remove ribs from oven and let rest in foil for 10 minutes. Unwrap and place ribs on a baking sheet or grill rack for glazing.

Cook aromatics

While ribs bake, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build sauce

Stir in ketchup and tomato paste, then add apple cider vinegar, stock, Worcestershire sauce, brown sugar, chili powder, cumin, hot sauce (if using), salt, and pepper. Bring to a simmer, reduce heat to low and simmer gently, uncovered, for 15–20 minutes to meld flavors and reduce slightly. Stir occasionally to prevent sticking.

Taste and adjust seasoning: add a little more brown sugar for sweetness, vinegar for brightness, or hot sauce for heat. If you prefer a smoother sauce, use an immersion blender or transfer to a blender and puree until smooth, then return to saucepan to warm.

Preheat a grill to medium-high (about 400°F / 200°C) or set oven to broil. Brush the ribs on both sides with about half of the prepared Texas BBQ sauce.

If using a grill: place ribs meat-side down and cook 2–3 minutes to caramelize the sauce, then flip and cook another 2–3 minutes, brushing with more sauce. Repeat once more if desired to build a glossy glaze. If using broiler: place ribs on a foil-lined baking sheet under broiler and broil 2–4 minutes, watching closely to avoid burning, then flip and repeat until sauce has caramelized and edges are slightly charred.

Brush with remaining sauce after final caramelization and let rest 5 minutes before slicing between bones into individual portions.

Heat or prepare your chosen two sides: warm baked beans in a saucepan until hot (about 5–7 minutes), reheat mashed potatoes on stove or microwave until steaming, grill corn on the cob 8–10 minutes turning occasionally, or mix/serve coleslaw chilled.

Arrange sliced ribs on a platter, spoon extra Texas BBQ sauce over the top, sprinkle with chopped parsley if using, and serve immediately with two chosen sides and lemon wedges on the side.