The Best Barbecue Ribs
Serves 1
Directions
- 1Remove the membrane from the pork ribs.
- 2Combine salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne pepper in a bowl and whisk.
- 3Paint the ribs all over with mustard.
- 4Sprinkle the ribs fully and evenly with the dry rub, pressing it in to make sure it sticks.
- 5Leave the unwrapped ribs overnight in the fridge.
- 6Bring the ribs to room temperature.
- 7Bake the ribs in the oven at 275 Fahrenheit for three hours.
- 8Fold the edges of aluminum foil to create a boat shape around the ribs.
- 9Add a few tablespoons of butter, a bit of brown sugar, a splash of apple cider vinegar, and some apple juice to the foil boat.
- 10Fold and shape the foil into a dome shape around the ribs.
- 11Bake the ribs again at the same temperature for another hour and a half.
- 12While the ribs cool, combine ketchup, chicken stock, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, chili powder, cayenne pepper, and a bay leaf in a pot.
- 13Bring the barbecue sauce to medium heat and stir.
- 14Cook the barbecue sauce for 20 to 30 minutes, or until it becomes thick.
- 15Carefully pour the cooking liquid from the rib foil into the barbecue sauce.
- 16Once the sauce is at the perfect consistency, paint it across the ribs.
- 17Return the ribs to the oven for a final cook.
- 18After their last cook, cover the ribs with one more splash of the homemade barbecue sauce.
Ingredients
- 1 rack pork ribs
- salt
- brown sugar
- smoked paprika
- garlic powder
- onion powder
- black pepper
- chili powder
- cayenne pepper
- mustard
- tablespoons butter
- brown sugar
- splash apple cider vinegar
- apple juice
- ketchup
- chicken stock
- molasses
- Worcestershire sauce
- yellow mustard
- kosher salt
- 1 bay leaf
Equipment
bowlaluminum foiloventraypot
Tips
- Remove the papery membrane from the ribs to prevent a plastic-like texture when biting.
- Use mustard as a binder for the dry rub, not for flavor.
- Leave the rubbed ribs unwrapped overnight in the fridge to develop flavor and a tacky skin for a nice crust.
- The cooking liquid from the ribs is used to enhance the homemade barbecue sauce.
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