How to Make the Best Pork Ribs
Everyone needs a good barbecued ribs recipe in their repertoire. We have been making these oven-barbecued pork ribs at my house for more than ten years. It's a winner recipe. The two-step process for the ribs, using a dry rub and a sauce, takes a little time, but the result is well worth the effort. You will also appreciate that these ribs are prepared 100% in your kitchen. That makes this a year round recipe perfect for Labor Day and a Super Bowl party. This oven technique makes these ribs relatively easy to make for a large group of people. No barbecue grill is required and no one will notice that the ribs were not cooked on your grill. Your praises will be sung. I promise.
|Oven-Barbecued Pork Ribs|
Slammin' Pork RibsPrinter Friendly Recipe
This recipe is for two racks of ribs.
These Slammin' Pork Ribs require both a dry rub and a braising liquid. First, you need to prepare the dry rub. The dry rub recipe will make more than enough for two slabs of ribs.
|Pat the Rub over the Ribs|
- 8 tablespoons light brown sugar, packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
Combine all of the dry rub ingredients together in a bowl. Double or triple the recipe based on your needs but be sure to maintain the original ratio.
Place each slab of ribs on a large piece of heavy-duty aluminum foil. Sprinkle each side of the slab generously with the dry rub, patting the rub into the meat. Carefully make a packet around the ribs so that the bones from the meat don't tear the foil. Refrigerate for a minimum of one hour. We usually prepare this step the night before.
|Make a Foil Packet|
About four hours before you plan to serve the ribs, make the braising liquid.
Braising Liquid Ingredients
|Braising Liquid Ingredients|
- 1 cup white wine, we use Pinot Grigio
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Combine all the ingredients either in a microwaveable dish or in a saucepan. Heat on high one minute in your microwave oven or until warmed and well combined on your stove.
To Make the Ribs
Preheat the oven to 250 degrees F. Place the rib packets on a rimmed baking sheet in case there is any leaking. Open one end of each foil packet and pour in half of the braising liquid. Tilt the baking sheet back and forth to make sure the liquid is well distributed. Cook the ribs for 2-1/2 hours.
|Reduce the Braising Liquid into a Sauce|
Making the Sauce(You can save time by skipping this step and using your favorite bottled barbecue sauce.) After 2-1/2 hours, open each packet and pour the braising liquid into a saucepan. Return the ribs to the oven. Bring the braising liquid to a boil, then reduce to simmer, and cook until the liquid is reduced by half and looks like a thick syrup. It is going to take at least 30 minutes to reduce the liquid. To reduce the time, you may want to use two saucepans with half of the sauce in each.
When the sauce is ready, preheat your broiler. Open the rib packets, brush the sauce over each slab of ribs and place them under the broiler until the sauce caramelizes slightly. Watch the ribs carefully for two to three minutes. You'll want to see the sauce bubble and caramelize, but not burn. Cut the slabs into two rib portions for serving. You can then either toss the ribs in the remaining glaze or serve the glaze on the side as a dipping sauce.
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