Note: This article may contain commentary or the author's opinion.
Barbecue season is upon us and what better recipe than barbecue pork ribs? This recipe is delicious, spicy, and sweet. Making a batch to serve poolside or Riverside with your best buds, a few adult beverages, and some macaroni or potato salad is the perfect afternoon on a hot summer day. Expect people to flock from all around including the neighbors. The smell will waft into the air and draw everyone to your barbecue. Be sure to make extras for the unintended guests that dropped by.
- 1/4 cup brown sugar
- 2 Tablespoons chili powder
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 racks of baby back ribs
- 2 Tablespoons of apple cider vinegar
- 1 cup of barbeque sauce
- 1 cup of low sodium chicken broth
- combine the brown sugar, chili powder, salt, pepper, oregano, cayenne pepper, garlic powder, and onion powder into a small bowl.
- Rub this mixture on both sides of the ribs. Cover and seal in an airtight bowl. Place in the refrigerator for at least one hour but overnight is better.
- Preheat oven to 250 degrees Fahrenheit. In a roasting pan or other pan that can accommodate the ribs, combine chicken broth and vinegar. Add the ribs to the pan.
- Cover the pan with foil and seal tightly. Bake for two hours.
- Once finished, separate the ribs from the liquid. Place the ribs on a platter or in an aluminum foil pan. Take the liquid and place it within a pan.
- Heat the liquid in the pan until it is at a simmer. Cook until it has been reduced by half then add the barbecue sauce.
- Take everything outdoors and get ready to grill.
- Preheat the outdoor grill to medium-high. Put the ribs on the grill and cook on each side for five to 10 minutes.
- As you cook them slather on the sauce that you made in the pan with the barbecue sauce.
- Then cut between the ribs and put them in the pan that has the BBQ sauce.
- Heat this mixture and serve in a bowl while hot.
- Dry rubbing the ribs the night before really gives it time for the flavor to soak into the meat. Additionally, the more salt you use in the dry rub, the more liquid will be expelled during its resting in the refrigerator.
- After you have baked it and you are taking the ribs out of the oven be careful opening the foil tent over the pan. There will be a lot of steam and it can burn your face.
- The barbecue sauce mixture that’s made can be altered slightly with a little bit more sauce or a little more broth. Don’t over-boil it. Keep it at a light simmer until it’s reduced, or the flavor will be off.
- Make sure your outdoor grill is ready to cook the ribs quickly. The outdoor grill is just to ensure that it’s warm when it gets to the final destination. Using charcoal or propane is the best source of fuel.
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