Tender, juicy, and perfectly cooked in the oven, Barbecue ribs are so tender they almost melt in your mouth. A simple dry rub adds amazing flavor before being coated with a seasoned barbecue sauce combination, making it impossible to eat just one. Delicious ribs you can eat with your fingers.
Ribs
A guaranteed crowd-pleaser, this recipe for pork barbecue ribs is a staple in many homes. Nothing like relaxing on the couch while your oven does all the work and filling the home with the irresistible scent of barbecuing pig. Many of our American readers will celebrate Father’s Day by digging into a sweet and sticky pork rib dish. These ribs are going to be the greatest you’ve ever had.
The membrane/skin of infant back ribs must be removed, but how?
It’s a contentious and individual choice. However, some people like to do this while cooking ribs. The advice of a chef-led me to remove the skin off ribs, which I had always eaten with, just about ten years ago. While I like the extra chewiness of eating ribs with the membrane still on, I also appreciate how much simpler it is to eat ribs without the membrane.
Go with what YOU love!
- Flip the ribs over so the bone or rack side is on top. Work a dull knife beneath the membrane at the rack’s end with care.
- Raise to separate the membrane from the underlying bone.
- Peel the membrane from the back of the ribs using a paper towel as a grip.
- All of it should fall out in one piece.
Ribs marinade
Our marinade is only made up of FOUR ingredients!
- BBQ sauce — use a good quality bbq sauce for this recipe. You can use a smoky-flavored sauce or regular sauce. I prefer plain, regular bbq sauce.
- Garlic — you won’t be sorry adding a good kick of garlic to these ribs!
- Olive oil — a little oil in the sauce gives even crispier, caramelized results when mixed through the barbecue sauce.
- Worcestershire sauce — adds incredible flavor!
Ingredients
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 racks baby back ribs
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 cup barbecue sauce
Directions
- Season the ribs on both sides with brown sugar, chili powder, one tablespoon of salt, and one teaspoon of black pepper, oregano, cayenne, garlic powder, and onion powder. Refrigerate for at least one hour, preferably overnight, uncovered.
- Turn the oven temperature up to 250 degrees F. Mix the broth and the vinegar in a roasting pan. Bring the ribs to the stove. Seal the package firmly with foil—roast for 2 hours. The ribs should be taken from the pan and served on a dish. The liquid should be transferred to a saucepan and heated until it boils. Bring to a boil, then decrease the heat to a simmer and cook until reduced by half. Put in some barbeque sauce.
- The outside grill should be heated to medium-high. For a nice char and brown on the ribs, put them on the grill for approximately 5 minutes on each side. Separate the meat from the bones and place the ribs in a large dish with the sauce. In a hot dish.
Sauce for barbecuing, both sweet and hot
You may use whatever barbecue sauce you choose, but my family and I have a favorite that takes a few minutes to prepare: a sweet and spicy sauce. Ketchup, brown sugar, chili sauce (like Sriracha), and spices are all part of the sauce’s formula. The instructions for making it are included in the recipe.
It is convenient to prepare the extra sauce and store it in the fridge. It has a potential lifespan of 5 days. The sauce goes well on chicken, burgers, and fries.
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