What To Know
- Return the ribs to the oven and roast for an additional 30 minutes, or until the sauce is caramelized and the ribs are cooked through.
- Enjoy the ribs with a cold beer, such as an amber ale or a stout, to cut through the fattiness and enhance the savory notes.
- For extra tenderness, braise the ribs in a slow cooker with a cup of barbecue sauce and a cup of water for 6-8 hours on low.
Pork ribs, a culinary delicacy enjoyed by meat enthusiasts worldwide, offer an unparalleled experience of tender meat and savory flavors. With this comprehensive recipe for pork ribs, you will embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
Ingredients:
- 2 racks (about 3 pounds) baby back ribs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup barbecue sauce of your choice
Preparation:
1. Prepare the ribs: Remove the ribs from the refrigerator and let them come to room temperature for about 30 minutes. This will help them cook more evenly. Remove the membrane from the back of the ribs by slipping a sharp knife under the membrane and pulling it off.
2. Create the spice rub: In a small bowl, combine the brown sugar, granulated sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well to form a flavorful spice rub.
3. Apply the rub: Generously rub the spice mixture all over the ribs, ensuring that they are evenly coated.
4. Wrap the ribs: Wrap the ribs tightly in plastic wrap and refrigerate for at least 4 hours, or up to overnight. This will allow the flavors to penetrate the meat.
Cooking:
1. Preheat the oven: Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).
2. Roast the ribs: Place the ribs on a baking sheet lined with parchment paper. Roast for 2 hours, or until the ribs are tender and the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
3. Glaze the ribs: Remove the ribs from the oven and increase the temperature to 350 degrees Fahrenheit (175 degrees Celsius). Brush the ribs with barbecue sauce.
4. Continue roasting: Return the ribs to the oven and roast for an additional 30 minutes, or until the sauce is caramelized and the ribs are cooked through.
Finishing Touches:
1. Let the ribs rest: Remove the ribs from the oven and let them rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute, resulting in more tender and flavorful meat.
2. Slice and serve: Slice the ribs into individual pieces and serve with your favorite sides, such as mashed potatoes, coleslaw, or corn on the cob.
Pairings:
- Wine: Pair the pork ribs with a full-bodied red wine, such as Cabernet Sauvignon or Zinfandel, to complement the rich flavors of the meat.
- Beer: Enjoy the ribs with a cold beer, such as an amber ale or a stout, to cut through the fattiness and enhance the savory notes.
Tips:
- For extra tenderness, braise the ribs in a slow cooker with a cup of barbecue sauce and a cup of water for 6-8 hours on low.
- If you don’t have barbecue sauce, you can make your own by combining ketchup, brown sugar, vinegar, and your favorite spices.
- Serve the ribs with a side of your favorite dipping sauce, such as ranch dressing or honey mustard.
What You Need to Learn
Q: How do I know when the ribs are cooked through?
A: The ribs are cooked through when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
Q: Can I use other types of ribs?
A: Yes, you can use other types of ribs, such as spare ribs or St. Louis-style ribs. The cooking time may vary slightly.
Q: How do I store leftover ribs?
A: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the ribs in foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20-30 minutes, or until heated through.
