Though I’m more a fan of beef ribs, pork ribs are good too and have the benefit of being cheaper and not taking 5 hours to cook properly. Since my Beef Back Ribs recipe is the most popular recipe on this site by far, I’ve adapted it for pork ribs. Something that I did not expect was that these ribs were AMAZING when re-heated as leftovers. They were good on the day they were cooked, but they were 10x better the next day. No idea why, but if you’re going to make these, make extra.
2 racks of pork side ribs
1 cup BBQ sauce (I used Diana’s Western Smokehouse)
I’m not big on exact measurements, but I used approximately:
2 tbsp brown sugar
1 tbsp sea salt
1 tbsp black pepper
1 tbsp creole seasoning
1 tbsp ancho chili powder
1 tbsp smoked paprika
1 tbsp cumin
If you can, start prepping the ribs a day before you’re going to cook them. If you can’t it’s not a huge deal, but I like to let the rub sit on the ribs overnight. First you want to take off the membrane on the bone side of the ribs if it’s still on.
I cut each slab in half to make it easier to work with and so they’d all fit in my roasting pan. Make sure to use a pan that’s fairly deep when you cook the ribs, there’s going to be a lot of liquid in it by the end.
Next comes the dry rub. The measurements aren’t too important and you can substitute or leave out some of the ingredients I listed if you don’t have them. Mix all the ingredients together.
Now give the ribs a generous coating with the dry rub. Don’t be stingy.
Once the rub is on, place the ribs bone-side down in the roasting pan, and cover with tinfoil. Refrigerate overnight if possible.
The first step in cooking is to roast the ribs (still covered in tin foil) in the oven at 200°F for 2 hours. At the 1 hour mark I flipped the ribs so they were meat side down, recovered them in foil, then put them back in the oven for an hour.
Take the ribs out and get rid of the tinfoil cover. Brush the ribs with BBQ sauce. Turn the oven up to 350°F and roast for another 30 minutes.
After 30 minutes, take them out, sauce’em one more time, then put under the broiler for 10 minutes.
And they’re done. Allow the ribs to rest for a few minutes, then serve. For sides I made roasted sweet potato coins and tomato-cucumber salad.
As I mentioned, these made amazing leftovers. Just pop them in the oven at 350°F for about 10 minutes.
- 2 racks of pork side ribs
- 1 cup BBQ sauce (I used Diana’s Western Smokehouse)
- 2 tbsp brown sugar
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp creole seasoning
- 1 tbsp ancho chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- Remove membrane from the ribs and trim off excess fat
- Combine all dry rub ingredients in a bowl
- Coat the ribs with the rub
- Place ribs bone side down in roasting pan, cover in foil and refrigerate overnight (optional)
- Roast ribs (still covered) at 200°F for 2 hours, flipping them at the halfway point
- Turn the oven up to 350°F, brush ribs with bbq sauce and cook for 30 minutes.
- Remove foil and brush ribs with bbq sauce again
- Turn the oven to broil and cook for 10 more minutes