Succulent, fall-off-the bone barbecued pork ribs recipe that will wow the whole family.
If you love succulent, juicy barbecued ribs that are so tender they fall off the bone, then I have a recipe for you. Sticky and sweet, these barbecue ribs are one of the most demanded dishes anytime I fire up the grill. They are that finger licking good. I think your family will think so too.
For this recipe we are using pork back ribs. They are very tender and will cook up well. But I start with a step you might not expect. These ribs begin their cooking journey in a pot being boiled. This step not only insures the meat will be tender, but it also properly salts the meat, which is a huge part of the delicious flavour in the final product.
They are then finished on the barbecue while being slathered in delicious homemade barbecue sauce, and building up a nice sticky coating that will literally have everyone licking their fingers and asking for more.
TIP: If you want to add some spice to the barbecue sauce, add a little siracha or hot sauce.
(Makes 8 servings)
2 full racks (~2.5kg) pork back ribs, cut into pieces containing 2 bones each
1 tablespoon coarse sea salt, plus more to adjust
6 whole allspice
2 bay leaves
1 cup (250ml) ketchup
1/2 cup (125ml) apple cider vinegar
1/2 cup (125ml) water
1/2 cup (125ml) tomato paste
1/2 cup (85g) packed brown sugar
1 tablespoon (15ml) honey
2 teaspoons (10ml) Worcestershire sauce
2 teaspoons (4.25g) mustard powder
2 teaspoons (6.25g) garlic powder
1 teaspoon (2g) onion powder
1 teaspoon (2.5g) ground black pepper
1/2 teaspoon (3g) kosher salt
In a large stock pot over high heat, add the rib pieces, salt, and fill with water until all the ribs are covered. Bring to a boil (skim off and discard any foam that rises to the surface) then reduce heat to medium and partially cover the pot. Boil for 30 minutes, occasionally stirring the ribs to keep them from sticking to the bottom of the pot.
After 30 minutes, add the allspice and bay leaves. Taste the water to ensure it is sufficiently salty. While it shouldn't be intolerably salty, you should definitely be able to taste its presence. If it tastes watery, add more salt. If it tastes incredibly salty, carefully remove some of the water and replace it with fresh water. Bring it back up to a gently rolling boil. Return the cover and let boil for an additional 30 minutes.
While the ribs boil, it's time to make the barbecue sauce. In a saucepan over medium-high heat, add all the barbecue sauce ingredients. Stir well to combine. Once the sauce begins to simmer, reduce the heat to medium and allow it to continue simmering, stirring every 10 minutes or so, for 45 to 60 minutes. Taste and adjust to your personal preference by adding more honey if you want it sweeter, or more vinegar if it isn't tangy enough. Do not add additional salt as the ribs will have cooked in salty water and the finished product will become too salty.
Drain the ribs well, then spread them out on a platter, bone-side up. Blot off any excess water with a paper towel, flip them over and blot again. Now, with meat-side up, brush on the barbecue sauce, coating the ribs well.
When the barbecue is up to temperature, lightly oil the grill. With tongs, carefully transfer the ribs onto the grill, meat-side down. Brush the bone-side with additional sauce. Barbecue for ~30 minutes trying to keep the ribs out of direct fire. Flip and brush with additional sauce every 10 minutes to build up a sticky coating. If you notice the meat pulling away from the bone, remove.
Serve immediately with any leftover barbecue sauce.
Nutritional Information Per Serving:
total calories = 353 | total fat = 19.81g | saturated fat = 7.52g | cholesterol = 63.75mg | sodium = 606.63mg | net carbohydrates = 27.64g | dietary fibre = 0.92g | sugars = 24.56g | protein = 14.72g