Cowboy Ribs
Saddle up for a finger-licking feast with these juicy Cowboy Ribs, a surefire crowd-pleaser perfect for your next barbecue or family dinner. This recipe features tender, fall-off-the-bone pork baby back ribs coated in a smoky, slightly sweet dry rub made with smoked paprika, chili powder, brown sugar, and a hint of cumin. After hours of slow roasting, they’re finished with a tangy apple cider vinegar-infused barbecue glaze, which can be caramelized on the grill or under the broiler for that irresistible charred finish. Easy to prepare yet packed with bold, rustic flavors, these ribs are deliciously versatile and pair beautifully with classic sides like coleslaw, baked beans, or cornbread. Whether you’re hosting a backyard cookout or simply craving a homestyle meal, Cowboy Ribs will transport your taste buds straight to the heart of Texas.
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Recipe Information
Ingredients
- 4 lbs Pork baby back ribs
- 2 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Ground cumin
- 1 tbsp Chili powder
- 2 tbsp Brown sugar
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Barbecue sauce
- 2 tbsp Apple cider vinegar
- 1 tbsp Olive oil
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for a better grip.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, chili powder, brown sugar, salt, and black pepper.
Rub the mixture evenly over both sides of the ribs, pressing it into the meat to form a flavorful crust.
Place the ribs onto a large piece of aluminum foil, drizzle olive oil over them, and wrap them tightly to create a sealed packet.
Place the wrapped ribs on a baking sheet and bake in the preheated oven for 3 hours, until the meat is tender and pulls away easily from the bone.
While the ribs are baking, mix the barbecue sauce with apple cider vinegar in a small bowl to create a tangy glaze.
After 3 hours, remove the ribs from the oven and carefully unwrap the foil (be cautious of the hot steam).
Brush the ribs generously with the barbecue glaze on both sides.
If desired, transfer the ribs to a grill preheated to medium-high heat and cook for 5-10 minutes per side to caramelize the glaze, or place them under a broiler for 3-5 minutes until slightly charred.
Let the ribs rest for 5 minutes, then slice them between the bones and serve with additional barbecue sauce on the side.
Nutrition Facts
Calories |
6121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.3 g | 582% | |
| Saturated Fat | 162.4 g | 812% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 9184 mg | 399% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 109.6 g | ||
| Protein | 388.0 g | 776% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 6184 mg | 132% | |
*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.
