Competition-Style Pork Ribs
Tender, fall-off-the-bone ribs with a smoky-sweet bark and tender meat inside. Dry-rubbed, low-and-slow roasted, then glazed with a competition-worthy sauce.
- Total time
- 210 min
- Servings
- 4
- Calories
- 580
- Protein
- 48g
Ingredients
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp salt
- 2 racks (~3 lbs each) pork racks (baby back or spare), membrane removed
- 1 cup total ketchup, brown sugar, apple cider vinegar (mixed 1:1:0.5)
Instructions
- 1
Preheat oven to 225°F. Pat ribs dry with paper towels on both sides.
- 2
Mix brown sugar, paprika, garlic powder, black pepper, and salt in a small bowl.
- 3
Rub the spice mixture evenly across all sides of both rib racks, pressing gently.
- 4
Line a large roasting pan with foil. Place ribs bone-side down on the pan.
- 5
Cover tightly with foil. Roast for 2.5 hours until meat pulls back 1/4 inch from bone tips.
- 6
Remove foil. Brush glaze evenly over top and sides of both racks.
- 7
Return to oven, uncovered, for 20 minutes until glaze sets and darkens slightly.
- 8
Rest 5 minutes, then slice between bones and serve immediately.
Tools you’ll need
- large roasting pan
- aluminum foil
- small mixing bowl
- measuring spoons
- paper towels
- pastry brush
- oven thermometer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
