Slow-roasted pork ribs finished under the broiler with a homemade barbecue sauce. A recipe I've been making since September 2022.

Ingredients

Ribs & binder

  • 1.5 kg pork ribs
  • 30 ml olive oil
  • 30 ml Worcestershire sauce
  • 30 ml apple cider vinegar

Rub

  • 15 g parrilla salt (coarse grill salt)
  • 19 g coarsely ground black pepper
  • 20 g brown sugar
  • 20 g garlic powder
  • 15 g sweet paprika
  • 10 g smoked paprika

Barbecue sauce

  • 280 g ketchup
  • 50 g brown sugar
  • 25 ml rice vinegar
  • 25 ml apple cider vinegar
  • 120 ml water
  • 10 g garlic powder
  • 20 g molasses
  • 20 g smoked paprika
  • 60 ml Worcestershire sauce
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste

Steps

  1. Make the binder: mix 30 ml olive oil, 30 ml Worcestershire sauce, and 30 ml apple cider vinegar in a small bowl. The binder helps the rub stick to the meat.
  2. Make the rub: in another bowl, mix 15 g parrilla salt, 19 g coarsely ground black pepper, 20 g brown sugar, 20 g garlic powder, 15 g sweet paprika, and 10 g smoked paprika. Rule of thumb: salt should be 1% of the ribs’ weight, and pepper 1.25 times the salt.
  3. Season the ribs: brush the whole 1.5 kg rack of pork ribs with the binder, covering the entire surface well. Then apply the rub generously on all sides, pressing lightly so it adheres.
  4. Wrap: wrap the ribs in two layers of aluminum foil, sealing the edges well so no juices leak during cooking.
  5. Roast: place in a preheated oven at 110°C and roast for 3h30, still wrapped in foil.
  6. Make the barbecue sauce: while the ribs roast, combine 280 g ketchup, 50 g brown sugar, 25 ml rice vinegar, 25 ml apple cider vinegar, 120 ml water, 10 g garlic powder, 20 g molasses, 20 g smoked paprika, 60 ml Worcestershire sauce, a pinch of salt, and a pinch of black pepper in a saucepan. Cook over low heat, stirring occasionally, until slightly thickened.
  7. Finish under the broiler: take the ribs out of the oven and unwrap the foil. Brush generously with the barbecue sauce and put them under the broiler for 15 minutes, until caramelized with a glossy crust.
  8. Serve: remove from the oven, let rest for a few minutes, cut between the bones, and serve with the remaining barbecue sauce on the side.

Notes

Rub ratio rule: salt = 1% of the raw ribs’ weight; pepper = 1.25× the salt. Scale the salt and pepper proportionally if your rack weighs more or less than 1.5 kg.