Blackened Pork Ribs
Get ready to elevate your BBQ game with these bold and flavorful Blackened Pork Ribs—a show-stopping dish that combines tender, fall-off-the-bone meat with the perfect blend of smoky, spicy, and sweet seasonings. This recipe starts with a dry rub featuring paprika, cayenne pepper, and a touch of brown sugar, creating a tantalizing crust that locks in the ribs' juiciness. Slow-roasted in a foil packet with apple cider vinegar for maximum tenderness, these ribs are then finished on the grill or under the broiler for that signature charred, caramelized edge. Perfect for summer cookouts or cozy family dinners, these ribs pair beautifully with classic sides like coleslaw or cornbread. Whether you're a BBQ enthusiast or a weekend griller, these Blackened Pork Ribs are the ultimate crowd-pleaser that bring bold flavor to your table.
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Recipe Information
Ingredients
- 2 racks pork ribs
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup barbecue sauce
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the pork ribs for a more tender texture. Pat the ribs dry with a paper towel.
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, salt, and brown sugar.
Rub the spice mixture evenly over both sides of the ribs, ensuring they are fully coated.
Drizzle the olive oil over the ribs and rub it in with your hands to help the spices adhere.
Place the ribs on a large sheet of aluminum foil, meat side up. Mix the apple cider vinegar and water in a small cup and pour half of the liquid around the ribs (not directly on them).
Wrap the ribs tightly in foil to create a sealed packet. Place the packet on a baking sheet and bake in the preheated oven for 2.5 hours or until the ribs are tender.
Carefully remove the ribs from the oven and unwrap the foil. Preheat your grill or broiler to high heat.
Brush the ribs generously with barbecue sauce on both sides.
Transfer the ribs to the grill or place them under the broiler. Grill or broil for 5-7 minutes per side, or until the sauce is caramelized and the edges of the ribs are slightly charred.
Remove the ribs from the heat and let them rest for 5 minutes before slicing between the bones.
Serve warm with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 110.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1590 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
