Mastering Bbq Pork Ribs: A Tasty Guide

Cooking pork ribs on the barbecue is a great way to achieve juicy, tender, and crispy meat with caramelised edges. The key to success is to cook them low and slow, marinate them, and finish them off with a barbecue sauce.

The first step is to prepare the ribs by removing the thin membrane that covers the back of the rack. This can be tricky, but it is important to do this as it can be tough and chewy when cooked. The best way to do this is to use a knife to gently slide under the membrane and then use your fingers or a paper towel to pull it away from the bones.

Next, you will want to season the ribs with a dry rub. This can be as simple as salt and pepper, or you can use a store-bought spice rub or make your own. A basic dry rub might include paprika, garlic powder, onion powder, salt and pepper, cumin, and chili powder.

After the ribs have been seasoned, they should be wrapped tightly in foil and placed in a roasting pan or on a baking sheet. They will then need to be baked in the oven at a low temperature for several hours until the meat is tender and falls easily from the bones.

While the ribs are cooking, you can make your barbecue sauce. A simple sauce can be made by combining ketchup, hot chili sauce, brown sugar, apple cider vinegar, olive oil, and Worcestershire sauce.

Once the ribs are cooked, remove them from the oven and unwrap them. Discard any liquids that have accumulated in the pan. Then, brush both sides of the ribs generously with the barbecue sauce.

At this point, you have the option to broil the ribs in the oven for a few minutes to caramelise the sauce. Keep a close eye on them to ensure the sauce does not burn.

Finally, let the ribs rest for about 10 minutes before slicing and serving. This allows the juices to redistribute and ensures juicy, tender meat.

Removing the membrane

To remove the membrane, first turn the ribs over so that the bone/rack side is facing up. Then, carefully slide a blunt knife under the membrane at one end of the rack and lift to loosen it off the bone. Next, use a sheet of paper towel to grip the membrane and peel it off the back of the ribs. It should come off in one piece.

Preparing a dry rub

• Choose your spices: The beauty of a dry rub is that you can customise it to your taste preferences. Common spices used in a dry rub for pork ribs include paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano, cumin, and chili powder. You can also add brown sugar or other sweetening agents for a touch of sweetness.
• Mix the spices: In a small bowl, combine all the spices and mix well. You can adjust the quantities of each spice to suit your taste. For a larger batch of ribs, you may need to double or triple the recipe.
• Prepare the ribs: Before applying the dry rub, remove the ribs from their packaging and pat them dry with paper towels. Some recipes also recommend removing the thin membrane covering the back of the rib rack, as it can be tough and chewy when cooked.
• Apply the dry rub: Sprinkle the spice mixture generously over the ribs, making sure to coat both sides evenly. Don't be shy with the rub—really get in there and rub it into the meat, pressing it in with your fingers. You can also use a spoon or brush to ensure an even coating.
• Let the rub sit: Once the ribs are coated, let them sit for a while to allow the flavours to penetrate the meat. You can cover the ribs with plastic wrap or place them in a container and refrigerate for several hours or even overnight for more intense flavour.
• Cook the ribs: After the ribs have rested and absorbed the flavours of the dry rub, they are ready to be cooked. You can grill them, bake them in the oven, or finish them on the barbecue, following your favourite recipe instructions.

Feel free to experiment with different spice combinations and adjust the quantities to suit your taste. You can also try adding fresh or dried herbs to your dry rub for an extra flavour boost. The key is to let the rub sit on the ribs for a while before cooking to allow the flavours to really develop.

Choosing a BBQ sauce

Most sauces are made with a tomato base, vinegar, some sweetener like honey or molasses, and an element of heat. From there, sauces are fine-tuned with spices and flavours, such as mustard, garlic, fruit and smoke.

You can make your own BBQ sauce or use a store-bought option. If you want to make your own, you can follow this recipe:

Ingredients:

• 1/2 cup water (or brisket drippings from sous vide)
• 1/4 cup cider vinegar
• 1/4 cup white wine vinegar
• 1 teaspoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chilli powder
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 1/2 teaspoon smoked paprika

Instructions:

• Stir together all ingredients in a medium saucepan over medium-high heat.
• Bring to a simmer, then reduce heat and cook until thickened (about 10 minutes).
• Add to your ribs about 10-15 minutes before they are finished cooking.

If you would prefer to use a store-bought BBQ sauce, some of the best options are:

• Full Moon Bar-B-Que Sauce
• Stubb's BBQ Sauce
• Bachan's Japanese Barbecue Sauce
• Carolina Q' Sweet Hickory Sauce
• Bull's-Eye BBQ Sauce
• Texas Pete E. Carolina BBQ Sauce
• Sweet Baby Ray's BBQ Sauce

Cooking methods

Oven-Baked Ribs

There are several ways to cook pork ribs in the oven. One method is to bake the ribs at a low temperature of 275°F for two to three hours, resulting in tender ribs. Another approach is to cook the ribs at 350°F for about two hours and then finish them under the grill or broiler for a few minutes to caramelise the sauce.

BBQ Ribs

To cook pork ribs on the BBQ, start by applying a dry rub of spices like paprika, garlic powder, onion powder, cayenne pepper, and dried herbs to the ribs. Then, wrap the ribs in foil and cook them on the BBQ over indirect medium heat for about an hour. After this, unwrap the ribs and finish them on the grill with the addition of wood chips and barbecue sauce. Baste and turn the ribs a few times during this final stage.

Gas Grill Ribs

For gas grill ribs, start by removing the membrane from the back of the ribs, which can be tough and chewy. Apply a dry rub of spices and seasonings to the ribs, then place them in an aluminium pan. Pour apple juice into the pan, cover it with foil, and refrigerate until the grill is ready. Preheat the grill to around 300°F, ensuring the propane tank is full. Place the pan of ribs on the grill and cook for about an hour, maintaining a temperature of 300°F. Remove the ribs from the pan and place them directly on the grill. In a small pot, make a glaze by combining orange marmalade and apple cider vinegar. Baste the ribs with this glaze a couple of times, then remove them from the grill and allow them to rest before serving.

Serving suggestions

Sides

When it comes to serving up your juicy, tender pork ribs, you'll want to include some classic sides to complement the rich flavours of the meat. Here are some ideas:

• Potato salad: Go for a classic creamy potato salad, or lighter options like a no-mayo lemon potato salad or a red potato salad with charred corn and bacon.
• Macaroni salad: This is a great choice if you want something a little different from the usual potato salad.
• Cornbread: Try regular cornbread or cornbread muffins for a tasty side that will soak up all that extra barbecue sauce!
• Crispy roasted potatoes or mashed potatoes: These are classic sides that pair well with ribs. For a twist, try mashed sweet potatoes for a touch of sweetness.
• Pasta salad: A refreshing option that will balance out the richness of the ribs. Try a veggie-packed pasta salad or a classic macaroni salad.
• Grilled vegetables: Go for something like corn on the cob with garlic butter or grilled asparagus.
• Coleslaw: A crisp and refreshing side that will cut through the richness of the ribs.

Sauces

No barbecue is complete without a generous helping of sauce! Here are some ideas to elevate your pork ribs:

• Barbecue sauce: Of course, you'll want plenty of barbecue sauce to slather on your ribs. Make your own or go for a store-bought option.
• Homemade rib marinade: Try a homemade marinade with brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper.
• Marmalade and vinegar sauce: This unique sauce is made by whisking together orange marmalade (or peach/apricot preserves) and apple cider vinegar. It adds a slight sweetness and a gorgeous thick glaze to your ribs.

Drinks

To wash down all that delicious food, you'll need some refreshing drinks. Here are some ideas:

• Beer: A classic beverage to pair with barbecue. Go for a pale lager or another fruit cider to complement the flavours of the ribs.
• Iced tea: A refreshing option to cut through the richness of the meal.
• Lemonade: For a touch of sweetness, serve some freshly squeezed lemonade.

Desserts

Finally, don't forget to leave some room for dessert! Here are some ideas to round off your barbecue feast:

• Peach cobbler: A classic summer dessert that will satisfy any sweet tooth.
• Apple crisp: The perfect autumn-inspired dessert, warm and comforting.
• Ice cream: Cool down with a scoop (or two!) of your favourite ice cream.

Frequently asked questions