Are you ready to transform your kitchen into a Texas BBQ paradise? Get ready for a culinary journey that will transport you straight to the heart of the Lone Star State! These ribs aren't just a meal; they're a flavor-packed adventure that promises to be the star of your next gathering. With a perfect blend of spices and a secret BBQ sauce technique, you'll create ribs so tender and delicious that your guests will be begging for your recipe.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Texan
Serves: 4 servings
Ingredients
- 2 pounds pork ribs
- 1 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 275°F (135°C), creating a low and slow cooking environment for tender ribs.
- Remove the membrane from the back of the ribs by sliding a knife under the thin skin and peeling it off completely.
- In a small mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Generously massage the dry rub mixture all over both sides of the pork ribs, ensuring even coverage.
- Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet to help retain moisture during cooking.
- Place the foil-wrapped ribs on a baking sheet and transfer to the preheated oven.
- Slow roast the ribs for 2 hours, allowing the meat to become tender and absorb the spice blend.
- Remove ribs from the oven and carefully unwrap the foil.
- Brush the ribs generously with BBQ sauce, coating both sides evenly.
- Increase oven temperature to 425°F (218°C) and return ribs to the oven uncovered.
- Bake for an additional 10-15 minutes to caramelize the BBQ sauce and create a slightly crispy exterior.
- Remove from oven and let rest for 5-10 minutes before slicing and serving.
- Slice ribs between the bones and serve hot with extra BBQ sauce on the side.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better seasoning absorption.
- Use a meat thermometer to ensure your ribs reach an internal temperature of 145°F for food safety.
- For extra flavor, let the dry rub sit on the ribs for 30 minutes to an hour before cooking.
- If you prefer a smokier flavor, consider finishing the ribs on a grill instead of in the oven.
- Choose a high-quality BBQ sauce that complements the spice blend in your dry rub.
- Allow the ribs to rest after cooking to help redistribute the juices and ensure maximum moisture.
- If you don't have aluminum foil, you can use a covered baking dish to achieve similar moisture-retention results.
Nutrition Facts
Calories: 460kcal
Carbohydrates: 27g
Protein: 25g
Fat: 25g
Saturated Fat: g
Cholesterol: 75mg
