Description
Tender, flavorful, and smoky BBQ ribs. Perfect for a weekend cookout or a special occasion.
Ingredients
Units
- 4 racks (about 8 lbs) St. Louis-style pork ribs or baby back ribs
- 1/4 cup packed dark brown sugar
- 1/4 cup paprika
- 4 1/2 teaspoons coarse salt
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- 2 cups barbecue sauce, plus more for serving
Instructions
- Whisk together brown sugar, paprika, salt, cocoa powder, cayenne, and cumin until well combined.
- Place one rack of ribs on plastic wrap and sprinkle with one-quarter of the rub on both sides, pressing to coat. Wrap tightly and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat oven to 350°F (175°C). Line two large baking sheets with foil and place a wire rack on each.
- Unwrap ribs and arrange, meat side up, two racks per baking sheet.
- Bake for 1 1/2 to 2 hours, rotating sheets halfway through, until meat is tender and pulls away from the bone.
- Increase oven temperature to 425°F (220°C). Brush ribs generously with barbecue sauce on both sides.
- Return ribs to the oven for 15 minutes, until sauce caramelizes slightly.
- Let rest for 5 minutes before slicing. Serve warm with extra barbecue sauce.
Notes
- For extra tender ribs, consider a low-and-slow cooking method in the oven at 275°F (135°C) for 3-4 hours, wrapping in foil halfway through.
- Substitute your favorite dry rub for the BBQ seasoning; experiment with different flavor profiles!
- Store leftover ribs in the refrigerator for up to 4 days; reheat gently in a low oven or on the grill to avoid drying them out.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 rack
- Calories: 600
- Sugar: 20
- Sodium: 1000
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100