Pork Rib Recipe
They say Texans love a BBQ, and they love Pork Ribs. This recipe seems to bear that out. Soft succulent pork ribs, coated with an awesome rub and cooked to perfection till the meat is just falling off the bone. And oh! That dry rub. It is so good you will want to use it on other meat and chicken too.

This is an award-winning recipe, praised by all pork ribs, country style ribs, or just about any kind of pork. It is also easy to regulate the spiciness, for not all people have the same liking about that. You can just about change the proportion of the ingredients to your liking depending on your tastes or that of your guests.

This recipe is time consuming, but otherwise quite easy to make, and the taste makes the long wait worthwhile. You can even leave it out as the rub makes it tasty enough.

Though this is meant to be cooked on a BBQ, which may not always be possible, it may be cooked in a crock or an indoor oven. The result will taste just as good. Another variable is the wood chips. The bottom line is that the Pork Ribs should turn out delicious the first time you make them, but some modifications with the ingredients over time could make them taste even better.

To get down to the nitty-gritty

The Ingredients (to serve 12):

Pork Spareribs – 6 pounds

For the rub:

White Sugar – 1 ½ cups

Salt – ¼ cup

Ground Black pepper – 2 ½ tablespoons

Sweet Paprika = 3 tablespoons

Cayenne Pepper – 1 teaspoon; may be adjusted to taste

Garlic Powder – 2 tablespoons

For the BBQ sauce:

Pan drippings – 5 tablespoons

Chopped Onions – ½ cup

Ketchup – 4 cups

Hot water – 3 cup

Brown Sugar – 3 tablespoons

Cayenne Pepper – to taste

Salt and Water = to taste

Wood chips – 1 cup

And now for the:

  1. Clean the ribs and trim away any excess fat.
  2. In a medium bowl, stir together the sugar, salt, ground black pepper, paprika, 1 tablespoon cayenne pepper and the garlic powder until it is mixed well.
  3. Coat the ribs liberally with the spice mixture. You may find you have more mix than you need. So rub the ribs in such a way that the meat juices do not mingle with the extra spice. That way you can put the extra mixture away in an airtight container for future use.
  4. Once the ribs are well coated place them in 2 10×15 inch roasting pans with two ribs per pan. Cover and refrigerate for at least 8 hours.
  5. Preheat the oven to 275 degrees F (135 degrees C) and bake the ribs uncovered for two to three hours, or till the meat starts to fall off the bone.
  6. Now for the sauce. Take 5 tablespoons of dripping from the bottom of the roasting pan, and place that in a skillet over medium heat. Cook the onions in this till they are brown and tender. Stir in the ketchup and let it heat for a few more minutes while stirring constantly. Then add the waterand brown sugar, stirring it in. Season to taste with salt pepper and cayenne pepper. Turn down the heat to low, and let the mixture simmer for 1 hour, adding water as necessary to retain the proper consistency.
  7. Pre-heat the grill to medium-low.
  8. When ready to grill, add the soaked wood chips to the coal, or to the smoker box in a gas grill.