Melt in Your Mouth Barbecue Ribs

barbecue ribs 1
AuthorTasty RecipesCategory,

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.

barbecue ribs 1
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
1

Combine all the ingredients in a bowl and set aside.

2

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.

3

Cover and refrigerate from 1 to 12 hours.

4

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

5

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

6

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

Barbecue sauce
7

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.

8

Season with salt and pepper.

9

Preheat the grill, setting the burners to medium.

10

Oil the grate.

11

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

12

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
1

Combine all the ingredients in a bowl and set aside.

2

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.

3

Cover and refrigerate from 1 to 12 hours.

4

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

5

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

6

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

Barbecue sauce
7

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.

8

Season with salt and pepper.

9

Preheat the grill, setting the burners to medium.

10

Oil the grate.

11

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

12

Serve with the remaining sauce.

Melt in Your Mouth Barbecue Ribs
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