Country Style Barbecued Ribs Ala Joanne
Get ready to elevate your barbecue game with these tender, flavor-packed Country Style Barbecued Ribs Ala Joanne! This recipe combines fall-off-the-bone country-style pork ribs with a bold, homemade barbecue sauce that's sweet, tangy, and smoky. The ribs are coated in a savory spice rub featuring paprika, brown sugar, and cayenne for a perfectly balanced kick, then baked low and slow until irresistibly tender. Finish them off in the oven or on the grill to achieve that sticky, caramelized glaze that sets these ribs apart. Perfect for summer cookouts or cozy family dinners, these ribs are a guaranteed crowd-pleaser. Pair them with extra sauce for dipping, and enjoy a barbecue classic done right!
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Recipe Information
Ingredients
- 4 lbs Country-style pork ribs
- 2 tbsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Cayenne pepper
- 3 tbsp Brown sugar, packed
- 1.5 tsp Salt
- 1 tsp Black pepper, ground
- 3 tbsp Olive oil
- 1.5 cups Ketchup
- 0.5 cup Apple cider vinegar
- 2 tbsp Molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tsp Liquid smoke (optional)
- 0.25 cup Water
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and set a wire rack on top.
In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to create a spice rub.
Pat the pork ribs dry with paper towels and generously rub the spice mixture all over the ribs, ensuring an even coat.
Drizzle the ribs with olive oil and rub it in to help the spice mixture adhere. Let the ribs rest for 10 minutes while the flavors meld.
Lay the ribs on the prepared wire rack, meat side up. Cover the ribs tightly with aluminum foil to trap moisture.
Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and can be easily pierced with a fork.
While the ribs bake, prepare the barbecue sauce. In a medium saucepan, whisk together ketchup, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, honey, liquid smoke (if using), and water. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 15 minutes, or until slightly thickened. Set aside to cool.
When the ribs are tender, remove them from the oven and discard the foil. Increase the oven temperature to 425°F (220°C).
Brush the ribs generously with the barbecue sauce on all sides. Return the ribs to the oven and bake, uncovered, for an additional 15–20 minutes, or until the sauce is caramelized and sticky.
Alternatively, you can finish the ribs on a hot grill. Brush the ribs with sauce, then grill over medium-high heat for 5–7 minutes per side, basting as needed, until the sauce is slightly charred and glossy.
Let the ribs rest for 5 minutes before slicing. Serve with any extra barbecue sauce on the side. Enjoy!
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 28.5 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 987 mg | 21% | |
*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.
