Bad to the bone gets a whole new meaning with our fabulous, fall-off-the-bone ribs, all wrapped up in a fool-proof recipe package. Be warned, after the first time you bring these to a BBQ or picnic, you’ll never be allowed to bring anything else!
Prep Time: 15 minutes
Cook Time: 4 hours
2 racks St. Louis style pork ribs
1/2 cup brown sugar
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons dried thyme
2 cups smokey BBQ sauce, plus additional for dipping
salt and pepper
1. Starting at least 8 hours in advance, smother ribs with the dry ingredients: paprika, chili powder, cumin, cayenne pepper, garlic powder, dried thyme, salt and pepper. Cover and refrigerate for at least for 4 hours and up to 24 hours.
2. Preheat the oven to 300F. Arrange the ribs in a single layer in a baking sheet. Smother with BBQ sauce on both sides and add 1/4 inch of water to the bottom of the baking sheet. Cover with tin foil and slow roast for 3.5-4 hours until tender. Remove from the oven and uncover.
3. Preheat the broiler to high. Brush the ribs with extra BBQ sauce and broil until slightly charred, about 2 minutes.
4. Cut ribs and serve with additional BBQ for dipping.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.