Ingredients with Measurements:
- 2 racks of pork ribs (about 4 pounds)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup water
Special equipment needed:
- Aluminum foil
- Baking sheet
- Grill or oven
Step-by-step instructions:
1. Preheat your grill or oven to 300°F.
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
3. Rub the spice mixture all over the pork ribs, making sure to coat both sides.
4. Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet.
5. Bake the ribs in the preheated oven or on the grill for 2-3 hours, or until the meat is tender and easily pulls away from the bone.
6. While the ribs are cooking, make the BBQ sauce. In a medium saucepan, combine BBQ sauce, apple cider vinegar, honey, brown sugar, ketchup, Worcestershire sauce, and water. Cook over medium heat, stirring occasionally, until the sauce is thick and bubbly.
7. Remove the ribs from the oven or grill and carefully unwrap them from the foil.
8. Brush the BBQ sauce all over the ribs, making sure to coat them evenly.
9. Return the ribs to the oven or grill and cook for an additional 15-20 minutes, or until the sauce is caramelized and sticky.
10. Remove the ribs from the heat and let them rest for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
300°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 35g
Protein: 27g
Substitutions for ingredients:
- You can use any type of pork ribs for this recipe, such as baby back ribs or spare ribs.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
- You can use any type of BBQ sauce you prefer.
- If you don't have apple cider vinegar, you can use white vinegar or lemon juice.
- If you don't have honey, you can use maple syrup or agave nectar.
- If you don't have brown sugar, you can use white sugar or honey.
- If you don't have Worcestershire sauce, you can use soy sauce or fish sauce.
Variations:
- You can add a tablespoon of liquid smoke to the BBQ sauce for a smokier flavor.
- You can add a teaspoon of hot sauce to the BBQ sauce for a spicier flavor.
- You can add a tablespoon of mustard to the BBQ sauce for a tangier flavor.
Tips and tricks:
- Make sure to rub the spice mixture all over the ribs for maximum flavor.
- Wrapping the ribs in foil helps to keep them moist and tender.
- Brushing the BBQ sauce on the ribs at the end helps to caramelize the sauce and give the ribs a sticky, sweet coating.
- Letting the ribs rest for a few minutes before slicing and serving allows the juices to redistribute and makes them easier to handle.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the ribs, wrap them in foil and bake them in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with extra BBQ sauce on the side.
- Garnish the ribs with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Corn on the cob
- Baked beans
- Coleslaw
- Potato salad
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the ribs are tough or dry, they may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- BBQ ribs are a classic American dish that originated in the Southern United States.
Flavor profiles:
- Smoky, spicy, sweet
Serving suggestions:
- Serve the ribs with plenty of napkins, as they can be messy to eat.
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