Labor Day Recipe-Simple BBQ Pork Ribs

Labor Day Recipe-Simple BBQ Pork Ribs

Here comes another holiday! That means another day off work (you need it!), another chance to spend some time with family and friends, and of course, another excuse to barbecue! We’ve gone over brisket; now let’s make a summer BBQ staple: RIBS!   While pork ribs are a bit messier than beef ribs, they are much more popular because they really are tastier .  Plus, it is likely your BBQ party will have other kinds of beef being prepared anyway. So we’ll be dealing with pork ribs today. When shopping for pork ribs keep in mind that there are two different kinds: Back Ribs (Baby Back Ribs if they came from a younger hog) and Spare Ribs.

Most folks agree, pork ribs are tastier than beef ribs!

Back Ribs, sometimes called Loin Ribs, are from the top of the hog between the spine and spare ribs. They are generally meatier than the spare ribs, but have a bit less fat. These are the more popular of the two.

Spare Ribs are found on the belly side of the hog. They are fattier and have more bone than actual meat. They are delicious, and often more tender because of the higher level of fat. St. Louis or Kansas City style pork ribs are spare ribs that have had part of the bone removed and have been trimmed.

Either kind will work for these instructions. It’s also a good idea to talk to your butcher; if they’re worth a darn they will love to help you choose the right cut and answer all of your questions. We’re going to cheat a bit, by using both the oven and the grill. Some BBQ nuts might cry foul but I think it’s better to take the easy option if it means you get to enjoy some nice homemade food rather than ordering out or wasting your time on something that has been pre-sauced and pre-cooked. If you have a spice rub that you love, by all means, use it!  I like to keep things relatively simple:

Spice Rub:

  • 1 TBS ground mustard powder pork rib spice rub
  • 1 TBS kosher or sea salt
  • 1 TBS black pepper
  • 1 TBS ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp ground chile (optional)

Scale this recipe up if you need to. I usually make a pretty big batch- it’s nice to have a jar lying around for when the mood strikes.

PREP
Sometimes there will be a tough, white membrane on the concave side of the pork ribs. You can ask your butcher to remove that or do it yourself. Simply pull the membrane up from the smaller end of the ribs, using a paper towel to get a better grip. With a strong pull toward the larger end, you should be able to easily peel it off. pork rib prep

Evenly coat both sides of the ribs with the spice rub. You don’t need a lot. You can do this a day or so in advance and the flavor will be stronger. Wrap the racks tightly in heavy duty plastic wrap, then wrap again in foil.

COOK
Arrange the pork ribs (still wrapped) on a sheet pan and place in a 250 degree oven. Cook for 4 hours.
Before they have finished, get your grill, smoker, or any other BBQ contraption you have access to fired up.  Pre-heat to 325 for this round. You can use charcoal or wood.
When the ribs are done in the oven, CAREFULLY remove them from the wrap. Pour all of the delicious juices into a bowl and set aside.

GRILL

pork ribs grill 300 Back to the grill….We want to use indirect heat for this, so move the coals to one side and place the ribs on the other, meat-side up. Cover the grill and let the pork ribs smoke for a bit.

Sauce:
Get back to the kitchen! Mix together the following ingredients to make your basting sauce:

  • All of those juices
  • ¼ part ketchup
  • ¼ part honey or maple syrup

Use this sauce to baste the ribs every 30 minutes or so for about 2 hours, this will give them a nice sweet, sticky glaze. The longer you cook them the more tender they will be, so you can hang out in the back yard all day if you really want.

If you want to get the mess out of the way before the guests arrive just switch the cooking methods: start with the fire and smoke at 325, then wrap and throw the little piggies in the oven at 250. And make sure you have plenty of napkins!

When your ribs are done, remove to a cutting board and let rest for a few minutes. Separate into manageable servings by slicing between the bones, every two-three ribs.
Chef J

chef j

Printer friendly recipe: Simple BBQ Pork Ribs

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