BBQ Pork Ribs

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Recipes

BBQ Pork Ribs
Serving Size:6|Prep Time:15minutes|Cook Time:2.5hours
BBQ Pork Ribs

Ingredients

  • 3 lbs St. Louis or Baby Back ribs
Texas BBQ Rub
  • 1 tablespoon Coarse or sea salt and freshly ground pepper to taste
  • 1 tablespoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon mustard powder
BBQ Sauce
  • 15 ounces tomato sauce
  • 2/3 cup molasses (or sorghum molasses)
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 1/8 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce
  • 1/16 teaspoon fennel seed, ground
  • 1/4 cup cider vinegar
  • 1 clove garlic minced
  • 1 1/4 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 dash salt

Nutritional Information

  • Pork is a good source of high-quality protein, a nutrient important to build, maintain, and repair muscle tissue.
  • Pork contains heme iron, a type of iron found in meat sources used to make hemoglobin.

Directions

Print Recipe
Dry Rub Mixture
  1. Combine all ingredients in a bowl. Rub ribs with spice mixture and let rest, refrigerated, for at least two hours or up to overnight.
Sauce
  1. Place all ingredients in a saucepan over medium heat and bring to a simmer. Simmer for 5 minutes, until sugar dissolves and onions soften.
  2. Turn off heat and blend ingredients with an immersion blender until smooth. Transfer sauce to a container and refrigerate until ready for use.
Cooking ribs
  1. Pre-heat oven to 300ºF degrees and Remove spice rubbed ribs from the fridge.
  2. Tightly wrap the ribs in aluminum foil. Place the foil wrapped ribs meat side up on a baking sheet and cook for 2 ½ hours or until the meat is tender and falling off the bone.
  3. Remove the baking sheet from the oven, carefully open the foil and apply barbeque sauce to both sides of the ribs with a brush.
  4. Set oven to broil and place the pan with the uncovered ribs under the broiler.
  5. When the sauce starts bubbling and colors, turn the ribs over, brush with more BBQ sauce and broil. Flip over two more times, brushing with sauce and letting sauce bubble and darken each time.

Chef's Narrative

Our take on a classic barbecue favorite. Be sure to have plenty of napkins on hand!

Recipe Substitutions

Nutrition Facts:
(Pork Ribs and Rub Only) Total Calories Per Serving: 260, Total Fat: 19g, Saturated: 7g, Trans Fat: 0g, Sodium: 1290mg, Potassium: 310mg, Carbohydrate: 1g, Dietary Fiber: 0.5g, Protein: 22g
Allergens:
Fish

Directions

Print Recipe
Dry Rub Mixture
  1. Combine all ingredients in a bowl. Rub ribs with spice mixture and let rest, refrigerated, for at least two hours or up to overnight.
Sauce
  1. Place all ingredients in a saucepan over medium heat and bring to a simmer. Simmer for 5 minutes, until sugar dissolves and onions soften.
  2. Turn off heat and blend ingredients with an immersion blender until smooth. Transfer sauce to a container and refrigerate until ready for use.
Cooking ribs
  1. Pre-heat oven to 300ºF degrees and Remove spice rubbed ribs from the fridge.
  2. Tightly wrap the ribs in aluminum foil. Place the foil wrapped ribs meat side up on a baking sheet and cook for 2 ½ hours or until the meat is tender and falling off the bone.
  3. Remove the baking sheet from the oven, carefully open the foil and apply barbeque sauce to both sides of the ribs with a brush.
  4. Set oven to broil and place the pan with the uncovered ribs under the broiler.
  5. When the sauce starts bubbling and colors, turn the ribs over, brush with more BBQ sauce and broil. Flip over two more times, brushing with sauce and letting sauce bubble and darken each time.

Chef's Narrative

Our take on a classic barbecue favorite. Be sure to have plenty of napkins on hand!

Recipe Substitutions

Nutrition Facts:
(Pork Ribs and Rub Only) Total Calories Per Serving: 260, Total Fat: 19g, Saturated: 7g, Trans Fat: 0g, Sodium: 1290mg, Potassium: 310mg, Carbohydrate: 1g, Dietary Fiber: 0.5g, Protein: 22g
Allergens:
Fish

Ingredients

  • 3 lbs St. Louis or Baby Back ribs
Texas BBQ Rub
  • 1 tablespoon Coarse or sea salt and freshly ground pepper to taste
  • 1 tablespoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ½ teaspoon mustard powder
BBQ Sauce
  • 15 ounces tomato sauce
  • 2/3 cup molasses (or sorghum molasses)
  • 1/4 cup brown sugar
  • 1/4 cup chopped onion
  • 1/8 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce
  • 1/16 teaspoon fennel seed, ground
  • 1/4 cup cider vinegar
  • 1 clove garlic minced
  • 1 1/4 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 dash salt

Nutritional Information

  • Pork is a good source of high-quality protein, a nutrient important to build, maintain, and repair muscle tissue.
  • Pork contains heme iron, a type of iron found in meat sources used to make hemoglobin.
 

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