Description
Fall-off-the-bone tender BBQ ribs, baked low and slow, then finished with a tangy homemade BBQ sauce.
Ingredients
Scale
- 5–6 lbs pork spareribs, cut into individual ribs or St. Louis style
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke (optional, for a smokier flavor)
- 1/2 cup water or apple juice
Instructions
- Preheat: Preheat oven to 300°F (150°C).
- Prepare Ribs: Cut spareribs into individual ribs or trim St. Louis style. Remove sternum bone and cartilage if trimming.
- Remove Membrane: Flip ribs bone-side up. Loosen membrane at one end with a butter knife. Grab with a paper towel and pull off.
- Make Spice Rub: Combine olive oil, onion, garlic, smoked paprika, chili powder, cumin, cayenne pepper (if using), black pepper, and salt in a bowl.
- Season Ribs: Rub the spice mixture all over the ribs, coating both sides.
- Wrap Ribs: Place ribs on heavy-duty aluminum foil. Wrap tightly to create a sealed packet.
- Bake Ribs: Place wrapped ribs on a baking sheet and bake for 2 1/2 to 3 hours, or until very tender.
- Check Doneness: After 2 1/2 hours, carefully open a foil packet and check for tenderness. If not tender, reseal and bake for another 30 minutes.
- Make BBQ Sauce: While ribs bake, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and water or apple juice in a saucepan.
- Simmer BBQ Sauce: Bring sauce to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 20-30 minutes, or until thickened. Stir frequently.
- Taste and Adjust: Taste BBQ sauce and adjust seasonings as needed.
- Rest Ribs: Remove baked ribs from oven and let rest for 10-15 minutes before unwrapping.
- Unwrap Ribs: Carefully unwrap ribs, discarding foil.
- Brush with BBQ Sauce: Brush ribs generously with BBQ sauce, coating both sides.
- Broil or Grill:
- Broiling: Preheat broiler to high. Place sauced ribs on a baking sheet and broil for 2-3 minutes per side, or until caramelized and slightly charred. Watch closely.
- Grilling: Preheat grill to medium heat. Place sauced ribs on grill and grill for 2-3 minutes per side, or until caramelized and slightly charred. Watch closely.
- Repeat: Brush ribs with another layer of BBQ sauce and broil or grill for another minute or two per side.
- Rest and Serve: Remove ribs from broiler or grill and let rest for a few minutes before serving.
Notes
- Removing the membrane is crucial for tenderness.
- Use a good quality BBQ sauce (homemade or store-bought).
- Don’t overcook the ribs; they should be very tender but not falling apart.
- Let the ribs rest before serving to redistribute juices.
- Experiment with different spices in the rub or ingredients in the BBQ sauce.
- For extra smoky flavor, use a smoker instead of an oven.
- To make ahead, bake ribs and refrigerate. Brush with BBQ sauce and broil/grill when ready to serve.
- Leftover ribs can be stored in the refrigerator for up to 3 days.
- Consider using a dry rub overnight for deeper flavor.
- Adjust sweetness, spice, or tanginess of BBQ sauce to taste.
- Use a meat thermometer to check internal temperature (190-200°F/88-93°C).
- Tent ribs with foil if browning too quickly in the oven.
- Don’t overcrowd the baking sheet.
- Use good quality aluminum foil.
- Prep Time: 30 minutes
- Cook Time: 170 minutes