These pork ribs are fall off the bone tender and absolutely the most requested main dish at my house. Just last week a friend texted me from the grocery store and asked, “If I buy us ribs, will you cook them?” And that was a resounding “YES!”.
You can use any type of ribs you like. Many people opt for baby back ribs, but I like a little more meat on the bone, so I usually opt for regular ribs (sometimes referred to at St. Louis style).
I am going to list several methods to cook the ribs because ribs should not just be for summer time or when the weather is pretty. We have had ribs for Christmas Dinner-with no complaints.
The Rub: I refuse to discuss “the best rub”. For some in the south, a rub discussion can go sideways in a hurry and before you know it people are yanking their shirts off, ready to rumble. Use your favorite. Use what is affordable. Make your own. But for goodness sakes, don’t skip the rub. It is magic and makes the pork sparkle and shine.
The Sauce: I have spent hours of my life making BBQ sauce. I am not going to say I will not make it again, but I will say I am not in the habit of making my own anymore. I have so many compliments on my sauce….and I am absolutely embarrassed to say what it is, but here it goes: Find the cheapest, sweet BBQ sauce in the grocery store, add to pot, stir in a shot or two of decent whiskey and simmer for a bit. Tada!
Ribs
These ribs are fall of the bone tender and the easiest ribs you will ever make.
Ingredients
2 slabs of pork ribs
Yellow mustard
BBQ Rub
Sauce
Directions
1. The night before: the back of the ribs have a film or thin white membrane. Take a dry paper towel and loosen it and pull it all the way off. This will allow the mustard and rub to permeate that side of the rib.
2. Squeeze yellow mustard on the ribs and rub in with your hand or paint with a basting brush.
3. Coat with the BBQ rub. When you think you have too much, put more.
4. Flip and repeat the mustard and rub on the back side of the ribs.
5. Cover with plastic wrap and place in the fridge overnight.
The next day, take the ribs out of the fridge and bring to room temperature. At least 30-45 minutes on the counter.
SMOKER METHOD:
I use the 2/2 method. When smoker has reached 250-275 degrees, place the ribs on, bone side down for 2 hours. Then remove the ribs and place in a pan and cover with foil for 2 more hours. Slather the ribs with your favorite sauce and turn the heat up to char the ribs or place them on the grill to char.
OVEN METHOD:
Set oven to 275 degrees. I usually cut each rack into 2 pieces to handle easier and fit on the pan nicely. I wrap each piece in foil and place on a baking sheet, bone side down, for 4 hours. Remove from the oven, remove the foil and slather on your favorite sauce. Place under the broiler or on the grill to char.
SLOW COOKER:
Place in a large 6 quart slow cooker on low for 7-8 hours. Remove and slather with sauce. Place under the broiler or on the grill to char.
INSTAPOT:
Add 1 cup water and 1/2 cup apple cider vinegar to the Instapot. Cook on manual for 25 minutes. Next, allow the Instapot to release naturally for 10 minutes after the original cook time. Remove and slather with sauce. Place under the broiler or on the grill to char.
There are so many rub combinations and sauces. I encourage you to experiment and think out of the box and make this recipe your own by shaking things up a bit. Last month I went Asian with the ribs…and they were fabulous!
