Get ready to transform your backyard barbecue game with Brian's Famous Barbeque Ribs - the mouthwatering recipe that will make your guests think you've been secretly training with pit masters for years! These fall-off-the-bone tender ribs are so incredibly delicious, they'll have everyone begging for your culinary secrets. Whether you're a grilling novice or a seasoned cook, this foolproof recipe guarantees restaurant-quality ribs that will become the star of every summer gathering.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1/2 cup barbeque sauce
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature.
- Preheat oven to 275°F (135°C).
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and pulling it off completely.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the spices into the meat.
- Wrap each rack of ribs tightly in aluminum foil, creating a sealed packet to retain moisture.
- Place the foil-wrapped ribs on a baking sheet and cook in the preheated oven for
- 5 hours.
- Remove ribs from oven and carefully unwrap the foil.
- Brush both sides of the ribs generously with barbeque sauce.
- Increase oven temperature to 425°F (218°C).
- Return ribs to oven, uncovered, and cook for an additional 15-20 minutes until sauce caramelizes and edges become slightly crispy.
- Remove from oven and let rest for 10 minutes before cutting into individual ribs.
- Serve hot with extra barbeque sauce on the side.
Tips
- • Always remove the membrane from the back of the ribs for maximum tenderness and better spice absorption. • Let the ribs come to room temperature before cooking to ensure even heat distribution. • Use heavy-duty aluminum foil when wrapping to prevent any moisture from escaping during the slow cooking process. • For extra flavor, consider letting the dry rub sit on the ribs for 1-2 hours before cooking to allow the spices to penetrate the meat. • Don't rush the cooking process - low and slow is the key to achieving perfectly tender ribs. • When brushing with barbecue sauce, apply multiple thin layers instead of one thick coating for better caramelization. • Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum flavor and moisture. • If you want a smokier flavor, consider finishing the ribs on a grill or adding a few drops of liquid smoke to your dry rub.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 15g
Protein: 38g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 140mg
