Equipment
Ingredients
The Ribs
- 2 pork baby back ribs, membranes removed
Dry Rub
- 50 g dark brown sugar, packed
- 15 g smoked paprika
- 15 g kosher salt
- 10 g garlic powder
- 10 g onion powder
- 10 g black pepper, freshly ground
- 2 g cayenne pepper
Sticky Barbecue Sauce
- 240 ml ketchup
- 60 ml apple cider vinegar
- 45 g dark brown sugar
- 30 ml molasses
- 15 ml worcestershire sauce
- 15 g dijon mustard
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1224 kcal
- Protein
- 88 g
- Carbohydrates
- 53 g
- Fat
- 74 g
- Fiber
- 3 g
- Sugar
- 43 g
- Sodium
- 2555 mg
- Saturated Fat
- 26 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 31 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 311 mg
- Potassium
- 1542 mg
- Calcium
- 219 mg
- Iron
- 5.6 mg
- Magnesium
- 115 mg
- Phosphorus
- 747 mg
- Zinc
- 11.9 mg
- Vitamin A
- 405 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 5.0 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 2.1 mg
- Vitamin B12
- 2.5 mcg
- Thiamin
- 2.12 mg
- Riboflavin
- 1.42 mg
- Niacin
- 31.1 mg
- Folate
- 6 mcg
- Water
- 309 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 135C (275F). Ensure an oven rack is placed in the middle position.
Using a paper towel for grip, peel the tough silverskin membrane off the bone side of the ribs. Discard the membrane.
In a small mixing bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper.
Generously rub the spice mixture all over both sides of the ribs, pressing it firmly into the meat.
Wrap each rack of ribs tightly in a double layer of heavy-duty aluminum foil to create a sealed packet, preventing any steam from escaping.
Place the foil-wrapped ribs seam-side up on a large baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the meat shrinks back from the bones and is extremely tender.
While the ribs are baking, combine the ketchup, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, and Dijon mustard in a medium saucepan.
Bring the sauce mixture to a gentle simmer over medium heat. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until slightly thickened. Set aside.
Remove the ribs from the oven and carefully open the foil packets to release the trapped hot steam. Increase the oven temperature to its broil setting.
Transfer the ribs to a foil-lined baking sheet. Brush a generous layer of the homemade barbecue sauce over the top of the ribs.
Broil the ribs for 3 to 5 minutes, watching very closely to ensure the sugars in the sauce caramelize and become sticky without burning.
Remove the ribs from the broiler and let them rest for 10 minutes. Slice between the bones to separate, and serve with any remaining barbecue sauce on the side.
Chef's Notes
- Removing the membrane (silverskin) is non-negotiable for tender ribs. If left on, it cooks into a tough, leathery barrier that prevents the rub from penetrating the meat.
- For maximum flavor, apply the dry rub up to 24 hours in advance and leave the ribs uncovered in the refrigerator. This acts as a dry brine, drawing moisture in and deeply seasoning the pork.
- The low-and-slow cooking method bypasses normal doneness temperatures. While pork is safe to eat at 71C (160F), ribs are tough at that stage. You are aiming for an internal temperature around 93C to 96C (200F to 205F) to properly melt the connective tissues.
- If your ribs feel like they are literally falling apart when you try to move them, they are slightly overcooked for competition barbecue standards, but perfectly acceptable and beloved for backyard eating.
Storage
Refrigerator: 4 days — Store in an airtight container. Keep extra sauce separate if possible.
Freezer: 3 months — Wrap tightly in plastic wrap and aluminum foil before freezing.
Reheating: Cover loosely with foil and reheat in a 150C/300F oven until warmed through, about 20 minutes.
Troubleshooting
Ribs are tough and chewy
Cause: The meat has not cooked long enough for the tough collagen to break down into gelatin.
Fix: Re-wrap the ribs tightly in foil and return to a 135C (275F) oven for another 30 to 45 minutes.
Prevention: Test for tenderness with a skewer or fork before removing entirely from the oven; it should yield with zero resistance.
Barbecue sauce burned under the broiler
Cause: The broiler was too hot, the ribs were placed too close to the heat source, or they were left unattended.
Fix: Scrape off the heavily burned layer with a knife and brush with a fresh, thin layer of sauce.
Prevention: Never walk away while broiling sugar-heavy sauces, and keep the pan at least 15cm from the heating element.
Ribs are dry
Cause: The foil packet was not sealed tightly enough, allowing steam and moisture to escape during the long bake.
Fix: Shred the meat, discard the bones, and toss heavily in the barbecue sauce to reintroduce moisture.
Prevention: Use double layers of heavy-duty foil and tightly crimp the edges together.
Cultural Context
Barbecue ribs hold a sacred place in Southern American culinary tradition, evolving from indigenous cooking methods adapted over centuries. Slow-cooking tough cuts of meat over indirect heat allowed cooks to transform inexpensive ingredients into tender delicacies. The combination of a sweet-and-spicy dry rub paired with a tangy, tomato-and-vinegar-based sauce represents a beautiful amalgamation of regional American barbecue styles, heavily influenced by generations of pitmasters.
