Mark's Ribs

Submitted by my brother and his wife who now live in Houston - these ribs definitely got the Texas stamp of approval:


I defy anyone to figure out how to make better ribs without a smoker. If done right, these will come right off the bone with just a little tug. It really upset some of our Texan friends when us Yankees turned out tasty, tender ribs like this without some ridiculous smoker contraption. I hope you enjoy and when you see Mark, thank him.

Recipe is for 5-8 people depending on how hungry they are.

8 lbs. ribs - St. Louis cut or spare ribs work best, but any pork rib cut will do

Dry Rub
2 Cups Brown Sugar
4 Tbsp Paprika
2 Tbsp Garlic powder
2 Tbsp Onion powder

Wet
30oz. bottle Ketchup
1/2 Cup Worcestershire Sauce
1/2 Cup Brewed Coffee
1/4 Cup Orange Juice Concentrate
2 Tbsp Fresh cracked pepper

Rinse and dry the ribs then place them on large foil lined pan(s). Mix the dry rub ingredients together, removing lumps, and apply to the ribs. You will have more rub than ribs, don’t worry, we’ll use it later do not get rid of it. Let the ribs sit for about an hour.

After ribs have sat, take them to the bbq. Preheat the bbq on medium high heat. Once the bbq is hot get the ribs on there, about 5 or 6 minutes a side until the the rub gets crusty and the ribs just start to sear. The sugar in the rub may blacken a bit, which is ok, but do not burn the ribs. Once a crust has formed, put the ribs back on the foiled pan, cover with foil and place in 300 degree oven for at least 2 hours, closer to 3. While baking, combine the wet rub ingredients and the rest of dry rub in a large saucepan. Bring this to a gentle boil then reduce to a simmer for at least 30 minutes, stirring occasionally.

When the ribs are done in the oven we’re going back to the bbq on medium high heat again. Before putting the ribs on, slather the bbq sauce on one side and put that side down on the grill. While that gets crispy and gooey, slather the other side of the ribs with sauce and flip. This takes 2-4 minutes a side. Some blackening may occur, but be sure not to burn the ribs under any circumstances. When finished, place the ribs on a platter and cover with more sauce. You should have plenty of leftover sauce which can be served with the ribs.