Fantastic Barbeque Ribs
This recipe allows you to make killer ribs. I was never a fan of ribs, however my husband would beg me to make them for him. I did some research and came up with this recipe and I think I ate more of them than he did!
This recipe allows you to make killer ribs. I was never a fan of ribs, however my husband would beg me to make them for him. I did some research and came up with this recipe and I think I ate more of them than he did!
- 1/2 cup lemon juice
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 small onion diced fine
- 4 pounds pork ribs (i like boneless!)
- 1/2 cup celery diced fine
- 1/2 cup bbq sauce (your favorite brand!)
- 2 tbsp. apple cider vinegar
- 2 tbsp. hot sauce (or to your taste)
- 1 tbsp. garlic minced
- 2 to 4 teaspoons grill seasoning blend depending on size of meat
- 1 teaspoon celery salt
- Carbohydrate 48.1864012909836 g
- Cholesterol 175.389049733333 mg
- Fat 33.6281443397708 g
- Fiber 1.74692720811782 g
- Protein 62.6222131395103 g
- Saturated Fat 11.5973569832087 g
- Serving Size 1 1 Serving (412g)
- Sodium 710.116368563758 mg
- Sugar 46.4394740828657 g
- Trans Fat 3.71628314774001 g
- Calories 757 calories
Step-by-step
- Preheat oven to 325(F) degrees. Place ribs in a baking pan or glass baking dish.
- Mix the remaining ingredients in a medium mixing bowl and then pour over ribs.
- Bake for 2 or 3 hours or until tender. 5 Minutes before you remove them from the oven, turn on the broiler and slightly blacken the tops of the ribs and then serve!
Why are my ribs tough instead of meltingly tender, and how did the sauce burn before the meat finished cooking? Achieving proper texture in pork requires managing connective tissue breakdown, which demands steady heat over an extended period. When collagen transforms into gelatin around 160 degrees Fahrenheit, the muscle fibers finally loosen their grip. Rushing this process with high heat causes the exterior proteins to seize up before the interior fats can render properly.
Managing Sugar and Heat
Sugars caramelize rapidly and burn past 325 degrees Fahrenheit, turning bitter long before four pounds of meat reach tenderness. Brown sugar and ketchup in the glaze will char prematurely if exposed to direct flames throughout the entire cooking duration. Keep the baking dish covered with foil during the initial phase to trap moisture and prevent the surface from drying out too quickly. Reserve any heavy-handed caramelization for the final five minutes under the broiler, watching the surface constantly to catch the exact moment the sugars bubble and darken without tasting acrid.Equipment and Broiling Adjustments
Standard glass baking dishes retain heat differently than thin metal pans, which alters how the bottom layer of the sauce reduces. Heavy roasting pans distribute thermal energy more evenly, but standard glass works fine if the oven maintains a true 325 degrees Fahrenheit. Standard kitchen broilers radiate heat intensely from the top element, meaning thin layers of diced onion and celery can scorch in seconds if placed on the highest rack position. Move the rack down one level if the broiler heats unevenly, ensuring the heat penetrates the meat without incinerating the delicate aromatics.
