Name: Melt in Your Mouth Barbecue Ribs
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 tbsp brown sugar; 1 tbsp chili powder; 2 tsp salt; 1 tsp ground pepper; 1 tsp dry mustard; 1/2 tsp onion powder; 5 lb (2.27 kg) pork baby back ribs; 1 tsp chili powder; 1 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp (28 g) butter; 3/4 cup (180 ml) ketchup; 3/4 cup (180 ml) apple jelly; 1/4 cup (60 ml) apple cider vinegar; 2 tbsp (30 ml) molasses; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) Worcestershire sauce; Tabasco sauce, to taste; Salt and pepper

AuthorTasty RecipesCategoryDinner, Meat

Pork ribs are simply irresistible. Everyone has their own secret recipe: complex spice rub, hardwood smoke, tangy sweet sauce, all come together to complement the distinct flavor of pork.

Yields4 Servings

Prep Time35 minsCook Time2 hrs 10 minsTotal Time2 hrs 45 mins

Dry Rub

2 tbsp brown sugar

1 tbsp chili powder

2 tsp salt

1 tsp ground pepper

1 tsp dry mustard

1/2 tsp onion powder

5 lb (2.27 kg) pork baby back ribs

Barbecue Sauce

1 tsp chili powder

1 tsp onion powder

1/2 tsp garlic powder

2 tbsp (28 g) butter

3/4 cup (180 ml) ketchup

3/4 cup (180 ml) apple jelly

1/4 cup (60 ml) apple cider vinegar

2 tbsp (30 ml) molasses

1 tbsp (15 ml) Dijon mustard

1 tbsp (15 ml) Worcestershire sauce

Tabasco sauce, to taste

Salt and pepper    

Dry Rub

Combine all the ingredients in a bowl and set aside.

Use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub.

Cover and refrigerate from 1 to 12 hours.

With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

In a heavy-duty aluminum foil wrap the ribs, two racks at a time.

Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Barbecue sauce

In a small saucepan over medium-high heat, cook the spices in butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy.

Season with salt and pepper.

Preheat the grill, setting the burners to medium.

Oil the grate.

Remove the ribs from the foil and grill for 5 minutes on each side, brushing with half of the barbecue sauce.

Serve with the remaining sauce.

Ingredients

Dry Rub

2 tbsp brown sugar

1 tbsp chili powder

2 tsp salt

1 tsp ground pepper

1 tsp dry mustard

1/2 tsp onion powder

5 lb (2.27 kg) pork baby back ribs

Barbecue Sauce

1 tsp chili powder

1 tsp onion powder

1/2 tsp garlic powder

2 tbsp (28 g) butter

3/4 cup (180 ml) ketchup

3/4 cup (180 ml) apple jelly

1/4 cup (60 ml) apple cider vinegar

2 tbsp (30 ml) molasses

1 tbsp (15 ml) Dijon mustard

1 tbsp (15 ml) Worcestershire sauce

Tabasco sauce, to taste

Salt and pepper    

Directions

Dry Rub

Combine all the ingredients in a bowl and set aside.

Use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub.

Cover and refrigerate from 1 to 12 hours.

With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

In a heavy-duty aluminum foil wrap the ribs, two racks at a time.

Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Barbecue sauce

Season with salt and pepper.

Preheat the grill, setting the burners to medium.

Oil the grate.

Remove the ribs from the foil and grill for 5 minutes on each side, brushing with half of the barbecue sauce.

Serve with the remaining sauce.

Melt in Your Mouth Barbecue Ribs

Ingredients Directions