What could be better that a Sunday Roastday?! How about these juicy, fall-off-the-bone ribs! The flavor they pack will have you enjoy those summer BBQs year round. These are especially perfect for those football Sundays when you entertain guests. I have included two recipes with this post, one for BBQ style ribs and one for rosemary-olive oil ribs. Try yours today. Enjoy!
Prep Time: 20 Minutes
Cook Time: 2 hours 45 minutes
3 to 3 ½ pounds of pork ribs (cleaned)
½ cup brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
2 tablespoons ancho chile powder
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 tablespoon red chili flakes
1 teaspoon dry mustard
1 teaspoon cayenne
BBQ sauce (if preferred)
- Preheat oven to 350 degrees Fahrenheit
- Pat ribs dry with a paper tower. In a small bowl, mix all the spices together
- Using your hands, rub the spice mixture on both sides of the ribs, evenly. Make sure a nice crust is formed
- Drizzle about a tablespoon of olive oil on the ribs and rub it on both sides
- Cover the ribs with foil and, on a baking sheet, place in the oven. Cook while covered for an hour and a half. Remove foil and cook uncovered for the last hour at 375 degrees Fahrenheit. For a crispier outer layer, broil the ribs on low for about 10 minutes.
- Remove and let them rest while covered. If you want them saucy, coat them with barbeque sauce while covered and let them rest
- Serve and enjoy
If you prefer a simpler recipe, instead of coating the ribs in all these spices, you can coat it with salt and pepper, liberally, and rub it with olive oil. Then add a few sprigs of rosemary and wrap it with foil. You can cook it per the instruction above!
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