Description
Succulent Mexican-style ribs sizzle with a bold, spicy marinade that promises an unforgettable flavor journey. Tender meat falls off the bone, inviting you to savor each mouthwatering bite of this irresistible culinary adventure.
Ingredients
Scale
Protein:
- 2 racks baby back ribs (or St. Louis-style spare ribs)
Dry Rub:
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon mustard powder (optional, for depth)
Liquid/Coating Ingredients:
- 2 tablespoons olive oil (for coating)
- 1 cup BBQ sauce (hickory, honey, or spicy BBQ works great!)
- 2 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Liberate the rib membrane by carefully sliding a knife underneath and peeling it away using a paper towel for improved meat texture and tenderness.
- Massage olive oil across both rib surfaces, ensuring complete coverage with an even layer of dry seasoning blend, pressing the spices deeply into the meat’s fibers.
- Allow the seasoned ribs to marinate at ambient temperature for half an hour, or refrigerate overnight to intensify flavor profiles.
- For oven preparation, heat to 275°F, creating a low and consistent temperature environment for gentle cooking.
- Encase ribs completely in aluminum foil, creating a sealed packet that prevents moisture loss during the extended cooking process.
- Position the wrapped ribs on a sturdy baking sheet, then slow roast for approximately 2.5 to 3 hours until meat becomes exceptionally tender and nearly falling off the bone.
- Alternatively, for grill enthusiasts, establish indirect heat zones around 225°F, providing a smoky environment for gradual meat transformation.
- Position ribs carefully on grill grates, maintaining consistent temperature and allowing 3-4 hours of indirect smoking.
- Midway through grilling, cocoon ribs in protective foil to retain moisture and accelerate tenderization.
- Craft a vibrant glaze by combining barbecue sauce, golden honey, tangy apple cider vinegar, and rich Worcestershire sauce.
- Lavishly brush the intricate glaze across the ribs, ensuring complete and even coverage.
- For oven finishing, activate broiler and caramelize the glazed surface for 5 minutes, developing a glossy, slightly charred exterior.
- Grill enthusiasts should elevate temperature to medium-high, transforming the ribs with a 5-10 minute sear that creates irresistible caramelized edges.
- Rest the ribs briefly, allowing internal juices to redistribute, then slice precisely between bone structures.
- Present alongside complementary sides like cornbread, zesty coleslaw, or hearty baked beans, completing this culinary masterpiece.
Notes
- Membrane Removal Matters: Always take time to strip the tough back membrane, ensuring ribs become melt-in-your-mouth tender and allowing seasonings to penetrate deeply.
- Marinating Magic: Letting ribs rest overnight with dry rub intensifies flavor complexity, transforming ordinary meat into an extraordinary dining experience.
- Temperature Precision: Use a meat thermometer to confirm internal temperature reaches 190-203°F for perfect fall-off-the-bone texture without drying out.
- Dietary Adaptations: Swap traditional BBQ sauce with sugar-free or low-sodium alternatives for health-conscious guests, maintaining robust flavor profiles while reducing caloric intake.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg