BBQ Pork Ribs
1188kcal124.7g protein64g fat22.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, fish
Restrictions
Containsgluten · fishIt is in an ingredient you cannot leave out.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 lb |  pork ribs (baby back, 2 racks) |
| ⅓ cup |  brown sugar |
| 2 tbsp |  paprika (smoked) |
| 1 tbsp |  garlic powder |
| 1 tbsp |  onion powder |
| 1 tbsp | salt |
| 2 tsp |  black pepper |
| ½ tsp |  cayenne |
| 1 cup | bbq sauce (the catalog's, a generous cup) |
Optional
Not counted above. The dish works without them.
| 2 cup |  vinegar slaw (the catalog's, alongside — the acid the plate needs) |
Steps
- Prep10 minmembrane peeled off the bone side — the skipped stepa butter knife slipped under the silvery membrane at one end, gripped with a paper towel, and peeled off in one sheet — the step every source begs for and every disappointing rack skipped: the membrane blocks the rub, blocks the smoke-adjacent flavors, and chews like packing tape
- Cure30 minrubbed all over, 30 minutes to overnightbrown sugar + paprika + garlic + onion + salt + pepper + cayenne massaged into both sides — the dry-brine logic of the roast turkey at rib scale; overnight uncovered deepens everything
- Bake150 min275°F, wrapped tight in foil, meat-side downeach rack sealed in its foil packet — the wrap is the oven's answer to the smoker's humidity: the ribs braise in their own rendered fat and rub-syrup until the collagen surrenders; 2½ hours for bite-through, 3 for fall-off, and the packet juice is liquid gold for the sauce
- Glaze25 minunwrapped, sauced, 425°F — two coatsracks unwrapped onto the sheet, painted with the catalog's bbq sauce loosened with a spoonful of packet juice, back into a hot oven — a second coat at the halfway mark — until the sauce sets to a tacky lacquer with charred edges; the broiler's last two minutes are the smoker's bark, translated
- Rest10 mintented, then cut BETWEEN the bonesten minutes, then a sharp knife straight down between bones, bone-side up so the gaps show — served with more sauce and the vinegar slaw, whose acid is not a side but the other half of the plate's chemistry