texas pork ribs
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This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste! From Laura Walton, Allrecipes.
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yield
12 serving(s)
prep time
25 Min
cook time
4 Hr 30 Min
method
Bake
Ingredients For texas pork ribs
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6 lbpork spareribs
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1 1/2 cwhite sugar
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1/4 csalt
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2 1/2 Tbspground black pepper
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3 Tbspsweet paprika
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1 tspcayenne pepper, or to taste
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2 Tbspgarlic powder
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5 Tbsppan drippings
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1/2 conion, chopped
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4 cketchup
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3 chot water
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4 Tbspbrown sugar
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cayenne pepper, to taste
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salt and pepper, to taste
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1 cwood chips, soaked
How To Make texas pork ribs
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1Clean the ribs, and trim away any excess fat.
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2In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan.
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3Cover, and refrigerate for at least 8 hours.
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4Preheat oven to 275 degrees F (135 degrees C).
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5Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
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6Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat.
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7Cook onion in pan drippings until lightly browned and tender.
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8Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
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9Preheat grill for medium-low heat.
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10When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
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