Homemade BBQ Ribs

Succulent fall-off-the-bone pork ribs coated in a homemade smoky BBQ sauce. This low-and-slow cooking method transforms tough ribs into tender, flavor-packed meat that's perfect for summer cookouts or cozy winter dinners.

Ingredients

• •1500 g Pork Ribs
• •200 g Tomato sauce
• •60 g Honey
• •40 ml Apple Cider Vinegar
• •15 g Paprika

Instructions

1. 1

   Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel - this step is crucial for allowing the rub to penetrate and ensuring tender results.

2. 2

   Prepare the dry rub by combining 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, salt and pepper. The sugar will help create a beautiful caramelized crust.

3. 3

   Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate deeply.

4. 4

   Remove ribs from refrigerator 1 hour before cooking to bring to room temperature - cold meat won't cook evenly. Preheat oven to 135°C (275°F) for low-and-slow cooking.

5. 5

   Place ribs bone-side down on a wire rack set over a foil-lined baking sheet. The rack allows heat to circulate evenly and prevents the bottom from getting soggy.

6. 6

   Cover tightly with foil and bake for 2.5 to 3 hours. The ribs are done when the meat has pulled back from the bones about 1cm and the internal temperature reaches 90°C (195°F).

7. 7

   While ribs cook, prepare the BBQ sauce: combine 200ml ketchup, 3 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, and a pinch of cayenne. Simmer for 15 minutes until thickened.

8. 8

   Remove foil from ribs during the last 30 minutes of cooking. Brush generously with BBQ sauce and return to oven uncovered to let the sauce caramelize slightly.

9. 9

   For extra caramelization, finish under the broiler for 2-3 minutes, watching carefully to prevent burning. The sauce should be bubbling and slightly charred in spots.

10. 10

    Let the ribs rest for 10 minutes before cutting - this allows the juices to redistribute throughout the meat for maximum succulence.

11. 11

    Cut between the bones using a sharp knife. Serve with extra BBQ sauce on the side, coleslaw, and cornbread for a classic American BBQ feast.

Nutritional values

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