Barbecue pork ribs

Name: Barbecue pork ribs
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.2 kg pork spare ribs, in one piece; For the dry rub: 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1/2 tsp pepper; BBQ sauce: 200 ml ketchup; 2 tbsp apple cider vinegar; 2 tbsp brown sugar; 1 tbsp Worcestershire sauce; 1 tsp mustard; 1/2 tsp smoked paprika

Time: 3 hours (about 15 min hands-on)4 servingsapprox. 760 kcal / serving (estimated)approx. 45 g protein / serving

Slow-roasted ribs with sauce are the heart of American barbecue: the long, low-temperature cooking turns the collagen to gelatine, the meat almost falls off the bone, and the sticky, smoky sauce caramelises at the end as a crown.

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Method

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Pull the thin membrane from the back of the ribs with a knife (easier if you grip it with a paper towel).
Mix the rub ingredients and rub thoroughly all over the ribs; cover and rest in the fridge for at least 1 hour (or overnight).
Preheat the oven to 150 °C (135 °C fan); wrap the ribs meaty side up in foil and bake on a tray for 2-2.5 hours until the meat comes easily off the bone.
Meanwhile simmer the BBQ sauce ingredients in a saucepan over low heat for 10 minutes.
Unwrap the ribs, brush thickly with the sauce and bake at 220 °C or under the grill for 10-15 minutes, brushing again once, until the glaze is shiny and caramelised.
Rest for 5 minutes, then cut between the bones and serve with the remaining sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Always pull off the membrane on the back of the ribs, or the meat stays leathery.
Low temperature and long time is the secret: don't rush it.
Add the sauce only toward the end, because the sugar burns.
They keep for 4 days in the fridge; reheat wrapped in foil.

Frequently asked questions

How do I know when the ribs are done?

When the meat has pulled back about 1 cm from the ends of the bones and the bones move slightly when tugged.

Can they be made on a barbecue?

Yes, over indirect heat, covered, in 2.5-3 hours.

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