Pork Ribs with Barbecue Sauce

This delicious pork ribs recipe marries tender, fall-off-the-bone ribs with a tangy and sweet homemade barbecue sauce. The combination of a dry rub and slow cooking makes for a mouthwatering dish that's perfect for a backyard barbecue or a family dinner.

Ingredients

For the Dry Rub:

• 2 racks of pork ribs (baby back or spare ribs)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional, for added heat)

For the Barbecue Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)

Additional Items:

• Aluminum foil
• Charcoal or wood chips (if using a smoker)

Instructions

Preparing the Ribs:

1. Remove the membrane from the back of the racks of ribs. To do this, slide a knife under the membrane along one of the bones to lift up a corner. Grab the membrane with a paper towel for a better grip and pull it off the ribs.

2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, cumin, and cayenne pepper (if using) to make the dry rub.

3. Rub the dry spice mixture evenly all over both sides of the racks of ribs. Cover the ribs with plastic wrap and let them marinate in the refrigerator for at least one hour, or overnight for more flavor infusion.

Making the Barbecue Sauce:

1. In a medium saucepan over medium heat, combine all the barbecue sauce ingredients: ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, ground black pepper, salt, and cayenne pepper (if using).

2. Bring the sauce to a simmer while stirring constantly. Reduce the heat to low and let it simmer for about 15-20 minutes until it has thickened slightly. Remove from heat and set aside.

Cooking the Ribs (Oven Method):

1. Preheat your oven to 275°F (135°C).

2. Place two large pieces of aluminum foil on a flat surface and transfer one rack of ribs onto each piece. Wrap the ribs tightly in the foil.

3. Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2 to 2½ hours until the meat is tender and starts to pull away from the bones.

4. Remove the ribs from the oven and carefully open the foil (watch for steam). Brush the ribs with a generous amount of the barbecue sauce.

5. Preheat your broiler. Place the ribs (still on the baking sheet) under the broiler for about 5-7 minutes until the sauce caramelizes and forms a sticky layer on top of the ribs. Keep a close eye on them to avoid burning.

Cooking the Ribs (Grill Method):

1. Prepare your grill for indirect cooking at a steady temperature of approximately 250°F (120°C). Use wood chips or charcoal to add a smoky flavor.

2. Place the ribs on the cooler part of the grill (indirect heat), bone-side down. Close the grill cover and cook for about 2 to 3 hours until the meat is tender.

3. Brush the ribs with the barbecue sauce every 30 minutes during the last hour of cooking.

4. Once the ribs are tender and the sauce has caramelized nicely, remove them from the grill and let them rest for a few minutes before slicing.

Serving

Slice the ribs between the bones and serve with any remaining barbecue sauce on the side. Enjoy your delicious Pork Ribs with Barbecue Sauce with your favorite sides such as coleslaw, cornbread, or a fresh garden salad.

Tips:

• The key to tender ribs is low and slow cooking.
• If you prefer a leaner rib, opt for baby back ribs.
• Spare ribs have more fat and a stronger pork flavor but require a longer cooking time.

Enjoy cooking and indulging in these succulent Pork Ribs with Barbecue Sauce!