American
Sticky Slow-Roasted BBQ Ribs
Sweet, smoky barbecue ribs get a Cajun rub that tastes more herbal and peppery than a standard backyard version, then finish under high heat until lacquered and sticky. The foil-baked start guarantees tender meat while the final glaze gives you the charred edge everybody wants.
Gluten-FreeDairy-FreeHigh ProteinSlow-CookedComfort Food
At a Glance
- Time
- 3 hr
- Serves
- 6
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 300°F. Remove the membrane from the ribs, pat them dry, and mix the salt, brown sugar, paprika, dry mustard, cayenne, and black pepper into a rub. Coat the ribs thoroughly so every inch is seasoned.
- Wrap each rack tightly in foil and bake on a sheet pan for about 2 1/2 hours until the meat is very tender but still clinging to the bone. The foil should trap enough steam to soften the ribs without drying them out.
- Whisk the barbecue sauce, apple cider vinegar, and molasses together. Unwrap the ribs carefully, brush them all over with the glaze, and return them to a hot oven or broiler for 5 to 8 minutes until the sauce bubbles and turns glossy.
- Let the ribs rest for 5 minutes, then slice between the bones. The finish should be sticky, slightly charred, and sweet with a Cajun bite underneath.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free if the rub and barbecue sauce are certified GF.