Sara's Fabulous Pork Ribs
In these parts, one of my most requested meals is my BBQ pork ribs. There is a method to this recipe mainly, you can change out spices and sauces and in the end you will have fall of the bone, lip smacking ribs. Enjoy!
In these parts, one of my most requested meals is my BBQ pork ribs. There is a method to this recipe mainly, you can change out spices and sauces and in the end you will have fall of the bone, lip smacking ribs. Enjoy!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350(F).
- Place your rack of ribs on foil that is long enough to fold over and encase the rack of ribs.
- Sprinkle the spice rub on your meat. I use enough rub to completely cover one side of the ribs.
- Seal the ribs in foil so they are completely covered.
- Place ribs on cookie sheet in case you have a leak (which you do not want). Cut the oven temp to 325(F).
- Bake ribs for 2 hrs. Low and slow, is the secret.
- Here are some optional steps -
- You can serve the ribs now, with just dry rub.
- You can preheat your grill to about med, med-high.
- Two ways I sauce my ribs. One - I heat the sauce in microwave until warm, then brush it over ribs and serve or I take the ribs out to my preheated grill, unwrap them very carefully, and place them on the grill (warning - they will fall apart on you) and brush them w sauce, and let sit on grill for about 5mins -10 mins to get the grill flavor. This isn't a necessary step but I like it this way. You are going to get messy!
- Serve with sauce on side.
Unlike wet-braised country-style ribs that simmer in tomato liquid on the stovetop, this rack relies entirely on a sealed foil packet to concentrate natural meat juices during baking. Enclosing the meat tightly prevents steam from escaping prematurely, which effectively braises the collagen inside the connective tissue until it melts completely.
The Foil Method
Wrapping the seasoned rack securely protects the exterior from drying out while rendering internal fat at 325 degrees Fahrenheit for two full hours. Place the sealed packet on a rimmed cookie sheet to catch any escaping drippings that might otherwise smoke on the oven floor. Total reliance on low heat breaks down tough muscle fibers without charring the exterior spices.Finishing Techniques
Transferring the tender meat directly to a medium-high grill introduces charred edges but requires extreme caution because the structural integrity is heavily compromised. Brushing warmed barbecue sauce onto the surface during the final five to ten minutes caramelizes the sugars without burning the underlying meat. Swapping commercial spice blends for homemade rubs alters the salt-to-sugar ratio, which directly impacts how deeply the crust darkens over direct flame.
