The Best Barbecue Ribs

Serves 1
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Directions

  1. 1Remove the membrane from the pork ribs.
  2. 2Remove the membrane from the pork ribs.
  3. 3Remove the membrane from the pork ribs.
  4. 4Combine salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne pepper in a bowl and whisk.
  5. 5Combine salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne pepper in a bowl and whisk.
  6. 6Combine salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne pepper in a bowl and whisk.
  7. 7Paint the ribs all over with mustard.
  8. 8Paint the ribs all over with mustard.
  9. 9Paint the ribs all over with mustard.
  10. 10Sprinkle the ribs fully and evenly with the dry rub, pressing it in to make sure it sticks.
  11. 11Sprinkle the ribs fully and evenly with the dry rub, pressing it in to make sure it sticks.
  12. 12Sprinkle the ribs fully and evenly with the dry rub, pressing it in to make sure it sticks.
  13. 13Leave the unwrapped ribs overnight in the fridge.
  14. 14Leave the unwrapped ribs overnight in the fridge.
  15. 15Leave the unwrapped ribs overnight in the fridge.
  16. 16Bring the ribs to room temperature.
  17. 17Bring the ribs to room temperature.
  18. 18Bring the ribs to room temperature.
  19. 19Bake the ribs in the oven at 275 Fahrenheit for three hours.
  20. 20Bake the ribs in the oven at 275 Fahrenheit for three hours.
  21. 21Bake the ribs in the oven at 275 Fahrenheit for three hours.
  22. 22Fold the edges of aluminum foil to create a boat shape around the ribs.
  23. 23Fold the edges of aluminum foil to create a boat shape around the ribs.
  24. 24Fold the edges of aluminum foil to create a boat shape around the ribs.
  25. 25Add a few tablespoons of butter, a bit of brown sugar, a splash of apple cider vinegar, and some apple juice to the foil boat.
  26. 26Add a few tablespoons of butter, a bit of brown sugar, a splash of apple cider vinegar, and some apple juice to the foil boat.
  27. 27Add a few tablespoons of butter, a bit of brown sugar, a splash of apple cider vinegar, and some apple juice to the foil boat.
  28. 28Fold and shape the foil into a dome shape around the ribs.
  29. 29Fold and shape the foil into a dome shape around the ribs.
  30. 30Fold and shape the foil into a dome shape around the ribs.
  31. 31Bake the ribs again at the same temperature for another hour and a half.
  32. 32Bake the ribs again at the same temperature for another hour and a half.
  33. 33Bake the ribs again at the same temperature for another hour and a half.
  34. 34While 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.
  35. 35While 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.
  36. 36While 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.
  37. 37Bring the barbecue sauce to medium heat and stir.
  38. 38Bring the barbecue sauce to medium heat and stir.
  39. 39Bring the barbecue sauce to medium heat and stir.
  40. 40Cook the barbecue sauce for 20 to 30 minutes, or until it becomes thick.
  41. 41Cook the barbecue sauce for 20 to 30 minutes, or until it becomes thick.
  42. 42Cook the barbecue sauce for 20 to 30 minutes, or until it becomes thick.
  43. 43Carefully pour the cooking liquid from the rib foil into the barbecue sauce.
  44. 44Carefully pour the cooking liquid from the rib foil into the barbecue sauce.
  45. 45Carefully pour the cooking liquid from the rib foil into the barbecue sauce.
  46. 46Once the sauce is at the perfect consistency, paint it across the ribs.
  47. 47Once the sauce is at the perfect consistency, paint it across the ribs.
  48. 48Once the sauce is at the perfect consistency, paint it across the ribs.
  49. 49Return the ribs to the oven for a final cook.
  50. 50Return the ribs to the oven for a final cook.
  51. 51Return the ribs to the oven for a final cook.
  52. 52After their last cook, cover the ribs with one more splash of the homemade barbecue sauce.
  53. 53After their last cook, cover the ribs with one more splash of the homemade barbecue sauce.
  54. 54After their last cook, cover the ribs with one more splash of the homemade barbecue sauce.

Ingredients

  • 1 rack pork ribs
  • 1 rack pork ribs
  • 1 rack pork ribs
  • salt
  • salt
  • salt
  • brown sugar
  • brown sugar
  • brown sugar
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • black pepper
  • black pepper
  • black pepper
  • chili powder
  • chili powder
  • chili powder
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • mustard
  • mustard
  • mustard
  • tablespoons butter
  • tablespoons butter
  • tablespoons butter
  • brown sugar
  • brown sugar
  • brown sugar
  • splash apple cider vinegar
  • splash apple cider vinegar
  • splash apple cider vinegar
  • apple juice
  • apple juice
  • apple juice
  • ketchup
  • ketchup
  • ketchup
  • chicken stock
  • chicken stock
  • chicken stock
  • molasses
  • molasses
  • molasses
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • yellow mustard
  • yellow mustard
  • yellow mustard
  • kosher salt
  • kosher salt
  • kosher salt
  • 1 bay leaf
  • 1 bay leaf
  • 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.