{"id":6470,"date":"2020-12-24T19:20:15","date_gmt":"2020-12-25T00:20:15","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=6470"},"modified":"2022-02-02T07:40:54","modified_gmt":"2022-02-02T12:40:54","slug":"baked-bbq-ribs","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=baked-bbq-ribs","title":{"rendered":"Baked BBQ Ribs"},"content":{"rendered":"

Baked BBQ Ribs<\/h2>\n

Ingredients<\/h3>\n
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DRY RUB<\/div>\n
¼<\/span> cup<\/span> chili powder<\/span><\/div>\n
¼<\/span> cup<\/span> white sugar<\/span><\/div>\n
¼<\/span> cup<\/span> brown sugar<\/span><\/div>\n
¼<\/span> cup<\/span> kosher salt<\/span><\/div>\n
2<\/span> tbsp<\/span> ground pepper<\/span><\/div>\n
1<\/span> tbsp<\/span> dry mustard<\/span><\/div>\n
1<\/span> tbsp<\/span> cayenne powder<\/span><\/div>\n
1<\/span> <\/span> racks of baby back pork ribs (or other pork ribs)<\/span><\/div>\n
BARBECUE SAUCE<\/div>\n
½<\/span> cup<\/span> brown sugar<\/span><\/div>\n
¼<\/span> cup<\/span> honey<\/span><\/div>\n
1 ½<\/span> cups<\/span> ketchup<\/span><\/div>\n
¼<\/span> cup<\/span> sriracha sauce<\/span><\/div>\n
¼<\/span> cup<\/span> water<\/span><\/div>\n
½<\/span> cup<\/span> apple cider vinegar<\/span><\/div>\n
1<\/span> tbsp<\/span> Worcestershire Sauce<\/span><\/div>\n
2 ½<\/span> tbsp<\/span> dry mustard<\/span><\/div>\n
2<\/span> tbsp<\/span> paprika<\/span><\/div>\n
2<\/span> tsp<\/span> salt<\/span><\/div>\n
1 ½<\/span> tsp<\/span> black pepper<\/span><\/div>\n
2<\/span> dashes<\/span> tabasco sauce<\/span><\/div>\n
1<\/span> tbsp<\/span> lemon juice<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Wrap sheet pan in heavy duty aluminum foil<\/p>\n<\/div>\n<\/div>\n

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Mix dry ingredients<\/p>\n<\/div>\n<\/div>\n

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Place ribs meat side down in a second layer of aluminum foil <\/p>\n<\/div>\n<\/div>\n

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Remove silver skin or prick it several times with knife <\/p>\n<\/div>\n<\/div>\n

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Generously apply dry rub to all sides of rack<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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Let the rack marinate an hour or more in the fridge<\/p>\n<\/div>\n<\/div>\n

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Preheat over to 250\u00b0 F<\/p>\n<\/div>\n<\/div>\n

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With meat side down, fold foil around meat to create a tight seal and transfer to sheet pan.<\/p>\n<\/div>\n<\/div>\n

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Bake in preheated oven until tender and cooked through about 2 hours. <\/p>\n<\/div>\n<\/div>\n

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Remove from oven and let cool enough to be able to manipulate the foil.<\/p>\n<\/div>\n<\/div>\n

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Increase oven temperature to 350\u00b0F<\/p>\n<\/div>\n<\/div>\n

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Open foil, drain and discard juices and fat.<\/p>\n<\/div>\n<\/div>\n

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Brush BBQ sauce on all sides of rack.<\/p>\n<\/div>\n<\/div>\n

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Place rack meat side up and return to oven, leaving foil open (but making sure the sheet pan is still well wrapped in foil)<\/p>\n<\/div>\n<\/div>\n

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Bake for 10 minutes, remove from oven and brush another layer of BBQ sauce on meat side.<\/p>\n<\/div>\n<\/div>\n

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Repeat baking and brushing 4 more times for a total of 50 minutes baking time.<\/p>\n<\/div>\n<\/div>\n

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Cut rack into individual rib segments and serve with more BBQ sauce.<\/p>\n<\/div>\n<\/div>\n

BARBECUE SAUCE<\/div>\n
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These ingredients and the quantities are mere suggestions, any combination of some or all of them can work as well.<\/p>\n<\/div>\n<\/div>\n

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Whisk together all of the ingredients in a medium saucepan over medium heat. <\/p>\n<\/div>\n<\/div>\n

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Allow the sauce to bubble and then reduce the heat and allow it to simmer for 10 minutes. This helps to deepen the flavors and thicken the sauce.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7839,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-6470","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/6470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7839"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6470"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=6470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}