Description
Smoky Carolina pulled pork ribs showcase Southern barbecue tradition with tender, succulent meat slow-cooked to perfection. Rich spices and tangy sauce define this classic dish that brings regional flavor directly to your plate.
Ingredients
Scale
- 2 racks baby back ribs (or St. Louis-style spare ribs)
- ¼ cup (50 g) brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsps olive oil (for coating)
- 1 cup (240 ml) BBQ sauce (hickory, honey, or spicy BBQ works great!)
- 2 tbsps honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp mustard powder (optional, for depth)
Instructions
- Membrane Removal: Detach the protective membrane from the ribs’ posterior side using a knife, gripping with a paper towel to smoothly extract the entire layer.
- Seasoning Preparation: Coat ribs with olive oil, then thoroughly massage dry rub into the meat, ensuring deep penetration of the spice blend across both surfaces.
- Marination Phase: Allow seasoned ribs to rest at room temperature for 30 minutes, or refrigerate overnight to maximize flavor absorption and tenderization.
- Slow-Cooking Setup: Preheat oven to 275F (135C), creating an optimal low-temperature environment for meat transformation.
- Moisture Sealing: Wrap ribs completely in aluminum foil, forming a tight packet that locks in moisture and promotes even cooking.
- Roasting Process: Place foil-wrapped ribs on a baking sheet and roast for 2.5-3 hours until meat begins to effortlessly separate from the bone, indicating perfect tenderness.
- Glaze Creation: Whisk together BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce to develop a complex, multilayered finishing coating.
- Final Transformation: Brush ribs generously with prepared glaze, ensuring comprehensive coverage, then broil or grill for 5-10 minutes to caramelize and create a slightly charred, sticky exterior that elevates the overall flavor profile.
Notes
- Remove Membrane Carefully: Stripping the protective membrane ensures tender, easy-to-eat ribs and allows better seasoning penetration.
- Massage Seasoning Deeply: Press dry rub into meat fibers to maximize flavor absorption and create a rich, well-coated exterior.
- Rest for Flavor Intensity: Letting ribs sit at room temperature or overnight helps seasoning penetrate and develops deeper taste profiles.
- Slow-Cook for Tenderness: Maintaining low, steady oven temperature guarantees meat becomes exceptionally soft and falls effortlessly off the bone.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg