Braised Pork Ribs
These braised pork ribs are slow-cooked in the oven until fork-tender and coated in a sweet and tangy barbecue sauce. An easy, hands-off dinner that delivers big flavor without a grill.
Servings: 6 people
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Equipment
- Paper towel
- Knife and cutting board
- Braising pan or large Dutch oven
- Small Mixing Bowl
Ingredients
- 3-4 pounds pork spare ribs
- 2 tablespoons yellow mustard
- 1/4 barbecue spice rub
- 2 1/2 cups barbecue sauce divided
- 1/2 cup apple juice
- 1/4 cup honey
Instructions
- Preheat oven to 350°F.
- Using a paper towel, gently peel the membrane off the back of the ribs. Cut the pork into individual ribs. Rub the mustard over the meat, season with the barbecue rub, and place your ribs into a braising pan or large Dutch oven.
- In a small mixing bowl, stir together 2 cups of barbecue sauce, apple juice, and honey. Pour the mixture over the ribs.
- Cover and bake for 2 1/2 hours until the ribs are fork-tender. Brush the remaining barbecue sauce over the top of the ribs.
- Serve with your favorite potato salad or pasta salad, and enjoy.
Notes
• Remove the membrane from the back of the ribs before cooking. The membrane stays tough even with long cook times and blocks seasoning from penetrating the meat, which can leave the ribs chewy instead of tender.
• Always cook ribs covered. Trapping moisture in the pan helps the meat stay tender and prevents it from drying out during the long cooking time.
• Ribs are done when they are fork tender and the meat easily pulls away from the bone. For a temperature check, aim for around 195°F for fully tender ribs.
• Overcooked ribs will fall completely off the bone and turn mushy rather than tender. While still edible, they lose that ideal bite and structure.