Ingredients
Scale
To craft the perfect BBQ ribs, you’ll need a selection of quality ingredients. Here’s what you’ll need:
- 2 racks of pork ribs (baby back or spare ribs)
- 2 tablespoons olive oil
- 1 cup BBQ sauce (store-bought or homemade)
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Wood chips for smoking (hickory or applewood recommended)
Instructions
Creating these classic BBQ ribs is a rewarding process. Follow these steps to achieve delicious results:
Preparing the Ribs
- Preheat the Oven or Grill:
- For oven: Preheat to 275°F (135°C).
- For grill: Set up for indirect heat and preheat to 275°F (135°C).
- Prepare the Ribs:
- Remove the membrane from the back of the ribs for tender results. Slide a knife under the membrane and pull it off gently.
- Apply the Dry Rub:
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Rub olive oil over the ribs, then evenly coat with the dry rub mixture. Let the ribs sit for at least 30 minutes to absorb the flavors.
Cooking the Ribs
- Prepare the Grill or Oven:
- If using a grill: Place soaked wood chips on the coals or in a smoker box.
- For both methods: Place the ribs bone-side down on the grill grates or a baking sheet.
- Cook the Ribs:
- Cover and cook for 2.5 to 3 hours, maintaining a low and consistent temperature. Check periodically to ensure even cooking.
- Make the BBQ Glaze:
- In a saucepan, combine BBQ sauce, apple cider vinegar, Worcestershire sauce, honey, and brown sugar.
- Simmer over low heat, stirring occasionally, until the sauce thickens slightly.
Finishing the Ribs
- Apply the Glaze:
- During the last 30 minutes of cooking, brush the ribs generously with the BBQ glaze. Repeat two to three times for a sticky, flavorful coating.
- Check for Doneness:
- The ribs are done when the meat starts to pull away from the bone and reaches an internal temperature of 190-203°F (88-95°C).
- Rest and Serve:
- Remove the ribs from the heat and let them rest for 10 minutes. This helps the juices redistribute, ensuring moist ribs.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Sugar: 12g
- Carbohydrates: 15g
- Protein: 30g