Treau Ribs
Indulge in the smoky, sweet, and tangy flavors of Treau Ribs, a perfectly balanced dish that brings tender pork ribs to life with a bold homemade spice rub and a luscious glaze. Crafted with a flavorful blend of smoked paprika, brown sugar, garlic powder, and a hint of cayenne, the ribs are baked low and slow to ensure a fall-off-the-bone texture. A tantalizing glaze of apple cider vinegar, honey, ketchup, and Worcestershire sauce adds a sticky, caramelized finish for irresistible depth. Perfect for a family dinner or backyard gathering, these ribs are a guaranteed crowd-pleaser. Ready in just a few simple steps, this recipe celebrates the essence of comforting barbecue while keeping things stress-free in the kitchen.
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Recipe Information
Ingredients
- 3 pounds Pork ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 2 tablespoons Honey
- 0.5 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Mustard
Instructions
Preheat your oven to 275°F (135°C).
Rinse the pork ribs and pat them dry with paper towels. Remove the thin membrane on the back of the ribs if it's still intact; this will allow the seasoning to penetrate better.
In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper to create the spice rub.
Generously coat both sides of the ribs with the spice rub, pressing it into the meat to ensure it adheres.
Place the ribs on a large piece of aluminum foil, bone side down. Wrap the ribs tightly in the foil to create a sealed packet.
Transfer the foil-wrapped ribs to a baking sheet and place in the preheated oven. Bake for 2.5 hours or until the ribs are tender and the internal temperature reaches at least 190°F (88°C).
While the ribs are baking, prepare the glaze. In a small saucepan over medium heat, combine apple cider vinegar, honey, ketchup, Worcestershire sauce, and mustard. Stir well and simmer for 10-12 minutes until slightly thickened. Set aside.
After 2.5 hours, remove the ribs from the oven and carefully unwrap the foil (watch out for hot steam). Increase the oven temperature to 400°F (200°C).
Brush both sides of the ribs generously with the prepared glaze. Place the ribs back on the baking sheet, uncovered, and return to the oven for 15-20 minutes or until the glaze is caramelized and slightly sticky.
Let the ribs rest for 5 minutes before slicing them into individual portions. Serve warm with extra glaze on the side, if desired.
Nutrition Facts
Calories |
4406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.6 g | 411% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 76.2 g | ||
| Protein | 280.9 g | 562% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3609 mg | 77% | |
*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.
