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Tender, fall-off-the-bone pork ribs, slow-cooked in the oven and finished on the grill for a perfect char. Slathered in a homemade-style smoky and tangy dry rub and your favorite BBQ sauce, this recipe delivers smokehouse flavor without the smoker.
For 4 servings
Preheat oven to 300°F (150°C). Prepare two large sheets of heavy-duty aluminum foil, one for each rack of ribs.
Prepare the ribs. On the bone-side of each rack, slide a butter knife under the thin, silvery membrane to loosen it. Grip the membrane with a paper towel and pull it off completely. Pat the ribs dry on both sides.
Make the dry rub. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, cayenne, and dry mustard powder until well combined.
Season the ribs. Sprinkle the rub generously over both sides of each rack, pressing it into the meat to adhere. Place each rack, meat-side up, onto a sheet of foil.
Wrap the ribs for baking. Fold up the sides of the foil to create a 'boat' shape. Pour half of the apple juice and apple cider vinegar into each foil packet. Seal the foil packets tightly, leaving a little room for steam to circulate. Place the packets on a large baking sheet.
Bake the ribs low and slow for 2.5 hours. The meat should be very tender and pulling back from the ends of the bones. You can check for doneness by gently twisting a bone; it should feel loose.
Finish on the grill or broiler. Preheat your grill to medium-high or set your oven broiler to high. Carefully open the foil packets, avoiding the hot steam, and discard the liquid. Brush a generous layer of BBQ sauce over both sides of the ribs.
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Tender, fall-off-the-bone pork ribs, slow-cooked in the oven and finished on the grill for a perfect char. Slathered in a homemade-style smoky and tangy dry rub and your favorite BBQ sauce, this recipe delivers smokehouse flavor without the smoker.
This southern recipe takes 195 minutes to prepare and yields 4 servings. At 408.36 calories per serving with 6.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grill or broil for 3-5 minutes per side, until the sauce is bubbly, caramelized, and slightly charred in spots. Watch closely to prevent burning.
Rest and serve. Transfer the ribs to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute. Slice between the bones and serve immediately with extra BBQ sauce on the side.
Use St. Louis style spare ribs instead of baby backs. They are meatier and fattier, so you may need to increase the baking time by 30-45 minutes.
Customize the rub by adding 1 teaspoon of cumin for earthiness or chipotle powder instead of cayenne for a smokier heat.
Swap the apple juice for beer (like a lager or ale) or even Dr. Pepper for a different flavor profile in the braising liquid.
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue.
Ribs are a good source of B vitamins, particularly B12, niacin, and B6, which are vital for converting food into energy and maintaining brain health.
This dish provides important minerals like zinc for immune support, selenium for antioxidant defense, and iron for preventing anemia.
A serving of these BBQ Pork Ribs (about 5 ribs) contains approximately 850-950 calories, depending on the fat content of the ribs and the sugar content of your BBQ sauce.
While delicious, BBQ pork ribs are a high-calorie, high-fat dish best enjoyed in moderation. They are a great source of protein, B vitamins, and minerals like iron and zinc. To make them slightly healthier, choose a leaner rack of ribs and a low-sugar BBQ sauce.
Yes, removing the membrane is crucial. It's a tough, chewy layer that prevents the rub from penetrating the meat and makes the ribs less tender. It's worth the extra two minutes of prep.
You can, but it requires indirect heat. Set up your grill for two-zone cooking. Sear the ribs over direct heat, then move them to the indirect heat side, cover, and cook for 2-3 hours at a low temperature (around 275-300°F). The oven method is more foolproof for achieving fall-off-the-bone tenderness.
These ribs pair perfectly with classic Southern sides like coleslaw, cornbread, baked beans, potato salad, or mac and cheese.