Barbecue Ribs

Name: Barbecue Ribs
Cook time: 190 min
Total time: 190 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 racks of Baby Back Pork Ribs, about 4–5 lb total; 1/4 cups Yellow Mustard; 1/4 cups Light Brown Sugar, packed; 2 tbsp Paprika; 1 tbsp Kosher Salt; 1 tbsp Ground Black Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Chili Powder; 1/2 tsp Cayenne Pepper; 1 tsp Dry Mustard, mustard powder; 1/2 cups Apple Juice, or apple cider vinegar; 1 cup Ketchup; 1/4 cups Apple Cider Vinegar; 1/4 cups Light Brown Sugar, packed; 2 tbsp Molasses; 1 tbsp Worcestershire Sauce; 1 tbsp Yellow Mustard; 1 tsp Smoked Paprika; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/4 tsp Ground Black Pepper; 1/4 tsp Kosher Salt

These sticky, slow-baked barbecue ribs are tender, smoky, and lacquered in a rich, sweet-and-tangy sauce that caramelizes beautifully. A fragrant dry rub and a low-and-slow braise make the meat fall-off-the-bone, while a final glaze under high heat gives the ribs a glossy, charred finish. Perfect for a weekend cookout or a cozy dinner when you want restaurant-style ribs at home.

These sticky, slow-baked barbecue ribs are tender, smoky, and lacquered in a rich, sweet-and-tangy sauce that caramelizes beautifu... Show more

Traditional American Recipe

Health Grade

E+ · Indulgent

Rating

4.6

Time

3 hrs

Price

1,94 €

Calories

1029 kcal

high protein

kid friendly

comfort food

potluck

Method

Heat the oven

Heat the oven to 300° F. Line a rimmed baking sheet or roasting pan with foil for easy cleanup.

Mix the rub

In a small bowl, stir together light brown sugar, paprika, kosher salt, ground black pepper, garlic powder, onion powder, chili powder, cayenne pepper, and dry mustard until the color looks even and there are no brown sugar lumps left.

Season the ribs

Pat the baby back pork ribs dry. Flip each rack bone-side up and loosen, then peel off the thin membrane from the back. Rub both sides with the yellow mustard, then sprinkle the dry rub all over and press it in so it really adheres.

Bake until tender

Set the racks bone-side down on the prepared pan, leaving a little space between them. Pour apple juice into the pan, then cover the pan tightly with foil so the ribs gently steam as they roast. Bake for 2 1/2 hours, until the meat has pulled back from the ends of the bones and a knife slides in with very little resistance.

Simmer the sauce

While the ribs bake, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small saucepan. Bring it to a gentle bubble over medium heat, whisking until smooth, then simmer for 10 to 12 minutes until slightly thickened, glossy, and spoonable.

Glaze and finish

Increase the oven to 375° F. Carefully uncover the ribs—watch for hot steam—and brush them generously with the barbecue sauce. Return them to the oven uncovered for 10 minutes, brush with more sauce, and bake for 10 minutes more, until the glaze is sticky, shiny, and starting to caramelize around the edges.