Name: The Ranch at Las Colinas Pork Ribs Recipe
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Barbecue
Ingredients: 1 cups brown sugar; 2 tbs paprika (sweet or smoked); 2 tps kosher salt; 1 tbs black pepper, freshly ground; 1 tbs garlic powder; 1 tbs onion powder; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp mustard powder; 0.5 tsp cayenne pepper (optional, adjust heat); 2 lbs pork baby back ribs or spare ribs; 2 tbs yellow mustard (as binder); 1 tbs olive oil; 0.25 cups apple cider vinegar; 0.25 cups apple juice or water; 0.5 cups your favorite barbecue sauce

Method

Dry Rub

Mix dry rub

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, chili powder, mustard powder, and cayenne (if using). Whisk thoroughly so there are no large clumps. Set aside.

Ribs & Prep

Prepare ribs

Preheat your oven to 275°F (135°C) if baking; or prepare grill for indirect heat at ~275–300°F (135–150°C) if grilling/smoking. Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery skin) is still on the bone side, slide a thin knife under one corner, grab the loosened edge with a paper towel, and pull it off to expose meat and help season penetrate.

Apply binder and rub

Lightly rub the ribs with olive oil, then brush the yellow mustard over both sides—this acts as a binder and won’t noticeably flavor the ribs. Sprinkle the dry rub liberally and press it into the meat on both sides to form an even coating. Let the ribs sit at room temperature for 20–30 minutes to absorb flavors (or refrigerate, covered, up to overnight for deeper flavor).

Cook (oven method)

If using the oven: place ribs bone-side down on a large sheet of foil (or in a roasting pan). Add the apple juice or water to the foil/bottom of the pan to create steam. Tightly wrap the ribs in foil (or cover the pan) and bake at 275°F (135°C) for 2.5–3 hours for baby backs (3–3.5 hours for spare ribs), until the meat is tender and pulls back from the bones ~1/4–1/2 inch.

Cook (grill/smoker method)

If using a grill or smoker: place ribs bone-side down on the cooler side of the grill for indirect heat, or on the smoker grates. Maintain temperature at 275–300°F (135–150°C). Arrange a small pan of water/apple juice beneath the ribs to maintain moisture. Cook for 3–4 hours (baby backs shorter, spare ribs longer) until the meat is tender and pulls back from the bones ~1/4–1/2 inch.

Basting & Sauce

Wrap (optional Texas crutch)

About halfway through cooking (at roughly 1.5 hours for baby backs or 2 hours for spares), you can wrap the ribs in foil with the apple cider vinegar and apple juice (or water) added inside the foil to braise for 45–60 minutes. This speeds up tenderizing and keeps meat moist.

Unwrap and sauce

For the final 20–30 minutes of cooking, unwrap the ribs if wrapped and brush both sides with your favorite barbecue sauce. Increase heat slightly or move to direct heat/grill to allow sauce to set and caramelize—watch closely to avoid burning. Cook until sauce is tacky and ribs are glazed.

Rest and serve

Remove ribs from heat and let rest, uncovered, for 10 minutes. Slice between the bones into individual ribs. Serve with any remaining sauce on the side.