Recipe Details
Ingredients
-
4teaspoonskosher salt
-
4teaspoonswhite sugar
-
1teaspoonfreshly ground black pepper
-
1teaspoonpaprika
-
1teaspoongarlic powder
-
2racksbaby back pork ribs
-
⅓cupketchup
-
¼cupbrown sugar
-
2tablespoonssoy sauce
-
2tablespoonsrice vinegar
-
1tablespoonvegetable oil
-
1pinchcayenne pepper
Cooking Directions
-
Gather all the ingredients and preheat the oven to 250 degrees F (120 degrees C).
-
Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
-
Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
-
Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
-
Preheat a charcoal grill until coals are very ashy and hot.
-
Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
-
Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
-
Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
-
Remove to a plate and brush over one more application of glaze.
-
Serve and enjoy.
Cooking Tips:
Each rack of ribs should be about 2 1/4 pounds each.
Feel free to add anything and everything you like to the dry rub, just make sure to include some salt and sugar.
Editor’s Note:
Nutrition data for this recipe includes the full amount of rub and glaze. The actual amount of rub and glaze consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories890 | |
% Daily Value * | |
Total Fat 59g |
76% |
Saturated Fat 21g |
105% |
Cholesterol 255mg |
85% |
Sodium 2892mg |
126% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 1g |
2% |
Protein 66g |
132% |
Potassium 933mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved