Dad’s Famous Barbecue Pork Ribs Recipe

by

Thats Nerdalicious Recipe

Dad’s Famous Barbecue Pork Ribs

The scent of Dad’s barbecue ribs is a time machine, instantly transporting me back to summer evenings filled with laughter, sticky fingers, and the comforting rhythm of cicadas. He’d spend hours tending the grill, a maestro conducting a smoky symphony of flavors. These ribs weren’t just food; they were edible expressions of love, each bite infused with his patience and dedication.

Recipe Overview

  • Prep Time: 20 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 3 hours 35 minutes
  • Servings: 8
  • Yield: 5 pounds pork ribs
  • Dietary Type: Not specified

Ingredients

PORK RIBS

  • 5 lbs pork spareribs

SEASONING RUB

  • 4 teaspoons brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon rubbed sage
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons onion salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground celery salt
  • 1 teaspoon ground mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • 1 teaspoon crushed rosemary
  • 1 teaspoon ground leaf thyme
  • 1 teaspoon hickory smoke salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

BARBECUE SAUCE

  • 1 pint barbecue sauce (Dad’s Famous Barbecue Sauce – see Instructions for recipe)

Equipment Needed

  • Small bowl
  • Roasting pan
  • Aluminum foil
  • Medium saucepan
  • Whisk
  • Plastic squeeze bottle or Ball canning jar (for leftover sauce)
  • Grill (optional)
  • Tongs

Instructions

  1. PREHEAT your oven to 300°F (150°C). This low and slow cooking method is key to tender, fall-off-the-bone ribs.

  2. COMBINE all the RUB ingredients in a small bowl. Whisk them together thoroughly to ensure even distribution of flavors. This aromatic blend is the foundation of our rib masterpiece.

  3. RUB the seasoning mixture evenly over all sides of the ribs. Don’t be shy! Really massage the rub into the meat. If you have any spare seasoning rub, save it for another use; it’s great on chicken or pork chops.

  4. POUR one inch of apple juice (or water, if you prefer) into a roasting pan. The liquid adds moisture and helps keep the ribs from drying out during the long cooking process.

  5. WRAP the ribs tightly with foil, seam-up. This creates a steamy environment that tenderizes the meat beautifully.

  6. PLACE the foil-wrapped ribs into the prepared roasting pan.

  7. BAKE the ribs for 2 1/4 – 2 1/2 hours. Check the liquid level in the pan periodically and replenish as needed to prevent it from evaporating completely. The ribs are ready when a fork easily pierces the meat.

  8. MEANWHILE, while the ribs are baking, prepare Dad’s Famous Barbecue Sauce (Recipe #436708): WHISK together the following SAUCE ingredients in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank’s buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin’s Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard.

  9. SIMMER the sauce over low heat for 30 minutes, whisking occasionally to prevent sticking. This allows the flavors to meld together beautifully, creating a complex and delicious barbecue sauce.

  10. REMOVE the baked ribs from the oven and carefully pour off the fat.

  11. BASTE all sides of the ribs generously with the prepared barbecue sauce. Make sure to get into all the nooks and crannies. If you have any leftover sauce that hasn’t touched the ribs, funnel it into a plastic squeeze bottle or Ball canning jar, then store it refrigerated and capped for future use.

  12. BARBECUE/GRILLING METHOD (Optional):

    • PREHEAT grill to medium heat.
    • SET grate four inches above the coals/heat source.
    • BRUSH the grill grate with vegetable oil to prevent sticking.
    • PLACE the ribs on the grill.
    • BASTE the ribs with sauce occasionally.
    • TURN the ribs as needed to ensure even cooking.
    • REMOVE the ribs from the grill when the sauce caramelizes and the edges are lightly charred, without overcooking. This should take about 15 minutes, or slightly longer depending on your grill.

  13. BAKING METHOD (Alternative):

    • Preheat oven temp to 450°F (230°C).
    • Bake ribs unwrapped, top side down, for 8-10 minutes.
    • SLIDE the oven rack out carefully using oven mitts (the pan will be hot!).
    • TURN the ribs over carefully with tongs.
    • BASTE the top again with sauce.
    • BAKE for a remainder of 8-10 minutes, or until the sauce caramelizes and the edges are lightly charred, without overcooking. Watch closely to avoid burning.

  14. ALLOW the ribs to cool for 10 minutes before serving. This helps the sauce set and prevents burning your mouth.

  15. SERVE and ENJOY!

Expert Tips & Tricks

  • For even more tender ribs, let them cool in the foil after baking. This allows the connective tissues to break down further.
  • Don’t skip the foil wrapping step! It’s crucial for creating a moist and tender final product.
  • If you don’t have all the spices for the rub, you can adjust the amounts or substitute with similar flavors. Just be sure to maintain a balance of sweet, savory, and spicy.
  • To avoid burning the sauce on the grill, brush the ribs with oil before adding the sauce.
  • For a deeper smoky flavor, add a few wood chips (hickory or mesquite) to your grill when barbecuing.

Serving & Storage Suggestions

Serve these barbecue pork ribs with classic sides like coleslaw, potato salad, corn on the cob, and baked beans. They also pair well with cornbread or a simple green salad.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake at 350°F (175°C) until heated through, or microwave them in short intervals. You can also freeze leftover ribs for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient Amount per Serving % Daily Value
Calories 901 kcal N/A
Calories from Fat 603 g 67%
Total Fat 67 g 103%
Saturated Fat 21.5 g 107%
Cholesterol 227.2 mg 75%
Sodium 1640.3 mg 68%
Total Carbohydrate 27.2 g 9%
Dietary Fiber 1.5 g 5%
Sugars 18.4 g N/A
Protein 44.5 g 88%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

  • Spicier Ribs: Add more cayenne pepper or a dash of hot sauce to the rub and barbecue sauce.
  • Sweeter Ribs: Increase the amount of brown sugar in the rub or add a touch of maple syrup to the barbecue sauce.
  • Different Wood Flavors: Experiment with different wood chips when grilling, such as applewood or cherry wood, for a unique smoky flavor.
  • Asian-Inspired Ribs: Substitute the barbecue sauce with a teriyaki glaze or a hoisin-based sauce.
  • Oven Only: Skip the grilling step entirely and bake the ribs until they are tender and the sauce is caramelized.

FAQs (Frequently Asked Questions)

Q: Can I make the rub and sauce ahead of time?
A: Absolutely! The rub can be mixed and stored in an airtight container for several weeks. The barbecue sauce can be made a day or two in advance and stored in the refrigerator, allowing the flavors to meld even more.

Q: How do I know when the ribs are done?
A: The ribs are done when a fork easily pierces the meat and the meat pulls away from the bone. The internal temperature should reach around 190-200°F (88-93°C).

Q: Can I use baby back ribs instead of spareribs?
A: Yes, you can use baby back ribs, but you’ll need to adjust the cooking time. Baby back ribs are leaner and cook faster, so reduce the baking time by about 30-45 minutes.

Q: What if I don’t have apple juice?
A: You can substitute the apple juice with water, chicken broth, or even beer. These will all add moisture and flavor to the ribs.

Q: Can I make this recipe without a grill?
A: Yes! The baking method provides excellent results. Simply bake the ribs until they are tender and the sauce is caramelized, following the instructions provided.

Final Thoughts

Now it’s your turn to create some memories of your own with these fantastic ribs. Gather your family and friends, fire up the grill (or oven!), and prepare to be amazed. I’m confident that these will quickly become a family favorite. Don’t hesitate to experiment, adjust the flavors to your liking, and most importantly, have fun! And if you make these, please leave a comment below. Happy cooking!

Leave a Comment