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.
- 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.
- 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 bruch 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 necessay step but I like it this way. You are going to get messy!
- Serve with sauce on side.
Regulating the initial two-hour bake at 325 degrees Fahrenheit ensures connective tissue breaks down without drying out the meat. Wrapping the rack tightly in heavy-duty aluminum foil creates a closed environment where escaping steam gently braises the protein. Cooks frequently ruin this dish by opening the foil too early, which releases crucial moisture and stops the tenderizing process prematurely. When sealing the edges, fold the foil over at least twice to prevent flavorful juices from leaking onto the baking sheet below. Because these ribs achieve a delicate, fall-apart texture inside the oven, transferring them directly to a medium-high grill requires careful maneuvering with two large spatulas to prevent breakage. Applying a thick layer of sugary barbecue sauce during the final five to ten minutes on open grates caramelizes the sugars without burning them, provided the heat stays moderate. Substituting a homemade vinegar-based mop sauce for commercial bottled varieties alters the final char speed significantly due to differing sugar concentrations.
