Name: Barbecued Ribs (The Best)
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 2 tbsp brown sugar; 1 tbsp chili powder; 2 tsp salt; 1 tsp ground pepper; 1 tsp dry mustard; 1/2 tsp onion powder; 5 lb (2.27 kg) pork baby back ribs; 1 tsp chili powder; 1 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp (28 g) butter; 3/4 cup (180 ml) ketchup; 3/4 cup (180 ml) apple jelly; 1/4 cup (60 ml) apple cider vinegar; 2 tbsp (30 ml) molasses; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) Worcestershire sauce; Tabasco sauce, to taste; Salt and pepper

Preparation

Dry Rub
- In a bowl, combine all the ingredients. Set aside.
- On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
- With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).
- Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.
Barbecue sauce
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.

Barbecued Ribs (The Best)

Categories

Ingredients

Dry Rub

Barbecue Sauce

Preparation

Dry Rub

Barbecue sauce

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet