How to Make Baked Pork Ribs

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Recipe NY Ribs with BBQ

The BBQ Ribs is the perfect dish for a weekend lunch, an institution of American gastronomy, becomes a work of art for many grillers, including the main course of famous franchises such as Tony Romas or TGI Friday.
Prep Time 45 minutes
Cook Time 1 hours
Passive Time 15 minutes
Servings
people
Ingredients

Spice Rub

  • 2 cup Paprika
  • 2 cup Sugar
  • 2 cup Salt
  • 2 tablespoons Mustard
  • 2 tablespoons Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Oregano
  • 1 tablespoon Cilantro
  • 1 teaspoon Red pepper
  • 1 teaspoon Black pepper

BBQ Sauce

  • 1 Onion grated in the large holes of a grater
  • 1 1/2 cup Ketchup
  • 2 tablespoons Spicy mustard
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Vinagre
  • 1 teaspoon Humo líquido we recommend the Wright's or Colgin brands
For the Ribs
  • 2 Pork Ribs fat-free
  • 1 1/2 teaspoon Liquid smoke we recommend the Wright's or Colgin brands
Prep Time 45 minutes
Cook Time 1 hours
Passive Time 15 minutes
Servings
people
Ingredients

Spice Rub

  • 2 cup Paprika
  • 2 cup Sugar
  • 2 cup Salt
  • 2 tablespoons Mustard
  • 2 tablespoons Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Oregano
  • 1 tablespoon Cilantro
  • 1 teaspoon Red pepper
  • 1 teaspoon Black pepper

BBQ Sauce

  • 1 Onion grated in the large holes of a grater
  • 1 1/2 cup Ketchup
  • 2 tablespoons Spicy mustard
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Vinagre
  • 1 teaspoon Humo líquido we recommend the Wright's or Colgin brands
For the Ribs
  • 2 Pork Ribs fat-free
  • 1 1/2 teaspoon Liquid smoke we recommend the Wright's or Colgin brands
Instructions

For BBQ Sauce

  1. Mix grated onion, tomato sauce, mustard, molasses, Worcestershire sauce, vinegar and liquid smoke in a medium saucepan. Bring to a simmer and cook until reduced and thickened, about 20 minutes. Set aside.

For the Ribs

  1. Remove the fat membrane from the back of the ribs; you can use a paper towel or kitchen towel for this. Rub the ribs generously on all sides with the spice mixture and rub.
  2. Sprinkle ribs all over with 1 teaspoon of liquid smoke, then rub with hands for even coverage. If ribs do not smell smoky enough, rub gently with more liquid. Wrap each rib in plastic wrap and refrigerate for at least 2 to 8 hours.

For Spice Rub

  1. Place the paprika, brown sugar, salt, mustard seeds, garlic powder, onion powder, oregano, cilantro, red pepper powder and black pepper in a spice grinder and rmachacar until a powder with all spices.

To Cook the Ribs

  1. Preheat oven to 150° C . Place the grill in the middle of the oven. Remove and discard the plastic from the rib frames, then wrap each rib in aluminum foil, seal tightly, and place on a prepared baking sheet. Bake ribs for 2 hours. Remove and discard sheet. Return to oven, top meats, and continue cooking until a toothpick or skewer can be pushed into the meat with a minimum resistance, about 1 1/2 hours longer. (Cooking times can vary quite a bit depending on the exact size of ribs and oven being used).
  2. Finally, increase the oven temperature to 500°F (260°C). Meanwhile, rub the grills with the remaining 3 tablespoons of spice dough (if dry) or brush with sauce (if using). Return to oven and cook, meat side up, until well browned, 5 to 10 minutes. Divide ribs between bones, if desired; serve, passing additional sauce on the table, if used.