How to Cook Pork Ribs

If you are a fan of sweet and spicy pork ribs, you'll want to learn how to cook pork ribs using the recipe that follows. It isn't always easy to cook pork ribs that are tender enough that the meat literally falls off the bone. And some barbecue sauces are way too sweet while others are too hot and spicy. These ribs have enough heat to tickle the palate and the right amount of sweetness to balance out the heat. Slow roasting and moisture help to make these ribs soft and fork tender.
Hi, I'm Kristina with, and get excited, because right now, we're gonna make Barbecue Pork Ribs. These are lick-your-fingers good. Here's what you'll need: 10 tablespoons of chili powder, divided; a half a cup of light brown sugar, divided; 6 tablespoons of minced garlic, divided; 2 tablespoons of coarse salt; 3 tablespoons of olive oil plus a little bit of more for brushing; 2 large onions that have been chopped; 2 cups of ketchup; 2 cups of strong coffee, brewed; and a third of a cup of apple cider vinegar; then we have 2 racks of pork spareribs, about 2-1/2 pounds each. Let's start by making the dry rub. Here, I have 4 tablespoons of the chili powder, a quarter cup of the brown sugar, 2 tablespoons of the garlic, and the coarse salt. Mix this all together. It's gonna be a really flavorful, sweet and salty dry rub. I've pat the ribs dry and now they're in a lightly oiled baking pan. I'm gonna take our rub and cover both sides of the ribs, get a real nice, thick coating on there. Before we grill the ribs, we're gonna bake them for about 30 minutes in a 350-degree oven. While the ribs are in the oven, let's put together this amazing homemade barbecue sauce. So, put your oil in the saucepan, and then there-- you have the 2 cups of chopped onions. So we're gonna cook this over high heat. So I'll stir this until the onions are softened, about 8 minutes. The onions are looking great, so now I'm just gonna add in the remainder of the chili powder and the rest of the garlic. I'm gonna saute this for about another minute longer. Now, I'm gonna add in the ketchup...the cider vinegar...and then the rest of the sugar. So I'm gonna stir this occasionally until it reduces down to about 4 cups, that should take about 40 minutes. The barbecue sauce is looking great. I'm gonna take out about 2 cups of it and we're gonna use that for basting. The rest of it, you can save and serve on the side. It's been about a half an hour. The ribs are out of the oven. They're looking great and now it's time to put them on the grill, but first, I'm going to brush the tops of the ribs with this great barbecue sauce. This barbecue sauce is gonna be so flavorful and delicious on top of the rub we already have, it doesn't get much better than this. The grill is preheated to moderately high heat and now I'm gonna put the ribs on the grill, barbecue side down. Okay, I'm gonna baste the other side with the sauce, give it about 5 minutes on this side, turn it over, another 5 minutes, and it's done. Are you ready to see this? This is looking good. Check that out. Pork ribs are done, cannot even wait. Put it right on your serving platter. There we go. Serve the ribs alongside the remaining barbecue sauce and you're done. It doesn't get much better than this during the summer, and that's how you make barbecue pork ribs. Thanks for watching. For more great recipes and savings, visit us at

What You'll Need

  • Rub:
  • 1/3  cup dark brown sugar

  • 2   tablespoons ground ginger

  • 1   tablespoon dried thyme, crushed

  • 1   tablespoon garlic salt

  • 1/2  teaspoon ground allspice

  • 1/2  teaspoon cayenne pepper

  • 2   pork spareribs (4-1/2 to 5 pounds each)

  • Glaze:
  • 1 1/2  cups chopped onion

  • 1/2  cup cider vinegar

  • 1/3  cup packed dark brown sugar

  •  Juice and zest of 1 orange

  • 4   cloves garlic, chopped

  • 1   tablespoon ground ginger

  • 2   teaspoons dried thyme, crushed

  • 1/2  teaspoon cayenne pepper

  • 1/8  teaspoon ground allspice

Step By Step

In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.
Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.
For Glaze:
Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.
To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving knife through for dramatic effect and your guests' dining convenience. Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).

  • If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.
Once you master this recipe you can tell your friends that you have the secret on how to cook pork ribs that are good enough to win a prize at the country fair. And you can show them too when you serve tender pork ribs bathed in a slightly sweet, slightly hot sauce that's so good you might want to serve soft, white bread for sopping up the last drops of sauce left on the serving platter.

nutrition information

Per Serving: cal. (kcal) 486, Fat, total (g) 29, chol. (mg) 103, sat. fat (g) 12, carb. (g) 25, Monounsaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 18, pro. (g) 24, vit. A (IU) 437, vit. C (mg) 15, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 20, Cobalamin (Vit. B12) (g) 1, sodium (mg) 571, Potassium (mg) 497, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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