Baked Barbecue Pork Ribs
Baked Barbecue Pork Ribs is a little more labor-intensive than most rib recipes, but it's
guaranteed that once you make this, you will be making it time and time again.
- 1/2 cup apple cider vinegar or white wine
- 1 1/2 cups tomato ketchup
- 1/2 cup water (or use remaining apple cider or white wine)
- 1 1/2 tablespoons molasses
- 1/3 cup brown sugar
- 2 teaspoons dry mustard
- 1 1/2 teaspoons garlic powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher or sea salt
- 1 teaspoon black pepper
- 1 teaspoon Tabasco sauce or cayenne pepper (optional)
- 2 1/2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon cayenne pepper (if you like it spicier)
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 (4 - 5 pound) racks pork ribs
- 3/4 cup apple juice
- 1 tablespoon extra-virgin olive oil
- Place all ingredients in a saucepan and simmer over medium heat,
stirring occasionally, for 45 minutes or until thickened.
- Set aside to use late for glazing ribs and as a sauce for serving.
- Combine the ingredients and rub onto both sides of the ribs, using
the most of the Rub on the meaty side.
- Set aside to marinate for 20 minutes or overnight in the refrigerator.
- Heat oven to 325 degrees F.
- Place ribs in a roasting pan in a single layer. Pour apple cider
underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is tender.
- Remove from oven, turn oven temperature to 350 degrees F. Remove
foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes crusty.
- Line a baking sheet with aluminum foil then parchment paper.
- Remove ribs from oven and transfer to the lined baking sheet. Pour
any juices from roasting pan over the ribs. Flip ribs so that the bonier side is up. Slather with Barbecue Sauce, then bake for 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Brush
with Barbecue Sauce, then bake for 5 minutes.
- Repeat 2 or 3 more times until the ribs are thickly glazed.
- Cut ribs into individual or multiple rib portions and serve with
remaining Barbecue Sauce.
Yield: 4 to 6 servings
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.