Barbecued Pork Ribs - Recipe

     Here is a recipe for Fourth of July Barbecued Pork Ribs.  You can braise them in the oven as shown, or even braise them on your stove in an enameled cast iron Dutch ovens.  Just make sure you use one layer of ribs.  I have used an old covered metal roaster with my Big Green Egg too.  Enjoy!

Barbecued Pork Ribs

(Serves 8)

4 Racks of Pork Loin Back Ribs (2.5 lbs. each)

2 1/2 T. Paprika

1 1/2 tsp. Salt

2 tsp. Freshly Ground Black Pepper

2 tsp. Garlic Powder

1/4 tsp. Cayenne Pepper 

1/4 tsp. Onion Powder

1 c. Apple Cider Vinegar

1 c. Water

2 T. Brown Sugar

1 recipe Barbecue Sauce

     Prepare the ribs by removing the under skin. Hold the rack on the short end and using a knife carefully make a small slice under the filmy skin. Grab this piece of skin with a paper towel and confidently pull it off all the way down to the end of the rack. Wallah! I always feel a sense of accomplishment from this step. Prepare the spice rub by mixing the paprika, salt, black pepper, garlic powder, cayenne pepper, and onion powder. Rub the ribs top and bottom with the rub, place in a baking dishes or roasters, cover, and refrigerate overnight. Preheat the oven to 300 degrees Fahrenheit. Mix the vinegar, water, and brown sugar in a measuring cup and split it between two roasting or baking pans. Place two racks in each pan with the meat side facing down, laying in the liquid. Cover with foil and roast for 1 hour and 45 minutes or till the meat is falling off the bone tender. Let the ribs rest 20 minutes out of the oven (covered), take them out of the roaster, drain and discard liquid, and return ribs to the pan. Top with the barbecue sauce recipe.


Note: The ribs come out exceptionally tender and juicy. If you continue cooking after adding the sauce, you lose some of the juiciness. The barbecue sauce is thick and rich and needs no extra baking.