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Classic BBQ ribs
Tip: To remove the inedible membrane from the bottom of back ribs, use the tip of a knife to separate it at the edge and use a paper towel to grip it as you pull it off. It should come off in one clean piece.
SERVES
8
Ingredients
For the ribs
- 2 racks pork back ribs, membrane removed, (about 6 lbs)
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the BBQ sauce
- 2 cups ketchup
- 1/3 cup balsamic vinegar
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha (optional)
- 2 teaspoons smoked paprika
- 1 teaspoon salt
Directions
- Preheat oven to 275F. Line 2 rimmed baking sheets with parchment paper or foil.
- Arrange ribs on prepared baking sheets. Sprinkle with salt and pepper; rub to coat. Cover with foil; bake for 4 hours.
- Meanwhile, medium pot over medium heat, combine ketchup, vinegar, sugar, butter, Worcestershire sauce, Sriracha (if using), smoked paprika and salt. Bring to a boil; reduce to low. Cook, stirring constantly, until reduced by about half and thickened, about 10-15 minutes. Cool completely. *Sauce will thicken as it cools.
- Brush ribs with thick layer of BBQ sauce. Return to oven and broil, or transfer ribs to greased grill, meat side down, and cook over medium-high heat (about 375°F), until slightly charred, about 3 minutes. Brush with more BBQ sauce and return to oven if more caramelization is desired. Serve leftover sauce on the side.
