Here’s a complete guide for cooking Pork Ribs—tender, juicy, and full of flavor. I’ll cover oven-baked, slow-cooker, and grill methods so you can pick your favorite.
1. Choosing Your Ribs
- Baby back ribs: Smaller, leaner, cook faster, tender.
- Spare ribs: Larger, more flavorful, slightly fattier, needs longer cooking.
2. Basic Prep
- Remove the membrane from the back of the ribs (thin silvery layer) for more tender ribs.
- Pat ribs dry with paper towels.
- Season generously with salt, pepper, and optional dry rub (paprika, garlic powder, onion powder, brown sugar, cayenne).
3. Oven-Baked Ribs (Fall-Off-The-Bone)
Ingredients:
- 1 rack pork ribs
- Your favorite BBQ sauce (½–1 cup)
- Dry rub: 2 tbsp brown sugar, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cayenne, ½ tsp salt, ½ tsp pepper
Instructions:
- Preheat oven to 275°F (135°C).
- Rub ribs with the dry rub. Wrap tightly in foil.
- Bake 2.5–3 hours until tender.
- Unwrap, brush with BBQ sauce, and broil or bake at 400°F (200°C) for 5–10 minutes to caramelize.
4. Slow Cooker Ribs
- Season ribs with salt, pepper, and optional rub.
- Place in the slow cooker, pour ½ cup BBQ sauce over the top.
- Cook low for 6–8 hours or high for 3–4 hours.
- Optional: finish under broiler or on the grill for 5–10 minutes to caramelize.
5. Grilled Ribs (Smoky Flavor)
- Preheat grill to medium heat (about 300–325°F / 150°C).
- Cook ribs over indirect heat for 1.5–2 hours (for baby back) or 2.5–3 hours (for spare ribs), covered.
- Brush with BBQ sauce during the last 15–20 minutes of cooking.
- For extra smoky flavor, use wood chips or smoke box if available.
Tips for Perfect Ribs
- Low and slow is key for tenderness.
- Removing the membrane ensures the meat isn’t chewy.
- Let ribs rest 5–10 minutes before slicing.
- Serve with extra BBQ sauce, coleslaw, and baked beans.
If you want, I can give a “3-ingredient slow cooker ribs” version that’s basically dump-and-go, super easy, but still juicy and flavorful.
Do you want me to provide that version?
