Make the best ever BBQ ribs with Steven

Based on 8 ratings

Steven Edworthy

Operations at Kitchen Stories

Difficulty

Medium 👍
45
min.
Preparation
170
min.
Baking
135
min.
Resting

Ingredients

Servings:-4+
1 kg baby back ribs
1 tbsp brown sugar
1 tsp salt
2 tsp smoked paprika powder
1 tsp garlic powder
½ tsp onion powder
½ tsp pepper
½ tsp dried thyme
½ tsp ground cumin
¼ tsp cayenne pepper
1 tbsp oil
1 clove garlic
onion
60 g ketchup
60 g bourbon
30 g honey
2 tsp mustard
2 tsp molasses
2 tsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp lemon juice
½ tsp Tabasco
salt
pepper
coleslaw (for serving)
sweet corn (for serving)
Metric
Imperial

Utensils

  • 3 bowls (small)
  • aluminum foil
  • baking sheet
  • knife
  • cutting board
  • saucepan
  • spatula
  • whisk
  • tongs
  • pastry brush

Nutrition per serving

Cal
958
Protein
53 g
Fat
56 g
Carb
56 g
  • Step 1/5

    For the dry rub, mix together brown sugar, salt, half of the smoked paprika, garlic granules, onion granules, black pepper, thyme, half of the cumin, and cayenne pepper. Peel off the membrane from the racks of ribs, discard, and then sprinkle all of the dry rub evenly over the ribs, flipping in between to cover the other side (watch the video for the technique). Wrap in a double-layered aluminum foil package, with the meaty side facing down and the seam of the foil at the top, making sure the edges are sealed. Allow to rest for a couple of hours or leave in the fridge overnight.
    • 1 tbsp brown sugar
    • 1 tsp salt
    • 1 tsp smoked paprika powder
    • 1 tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp pepper
    • ½ tsp dried thyme
    • ¼ tsp ground cumin
    • ¼ tsp cayenne pepper
    • 1 kg baby back ribs
    • bowl (small)
    • aluminum foil

    For the dry rub, mix together brown sugar, salt, half of the smoked paprika, garlic granules, onion granules, black pepper, thyme, half of the cumin, and cayenne pepper. Peel off the membrane from the racks of ribs, discard, and then sprinkle all of the dry rub evenly over the ribs, flipping in between to cover the other side (watch the video for the technique). Wrap in a double-layered aluminum foil package, with the meaty side facing down and the seam of the foil at the top, making sure the edges are sealed. Allow to rest for a couple of hours or leave in the fridge overnight.

  • Step 2/5

    Preheat the oven to 110°C/230°F top/bottom heat. Place the rib packages on a baking sheet in the middle of the oven, with the seam of the foil at the top, and bake for approx. 2 ½ hrs.
    • baking sheet

    Preheat the oven to 110°C/230°F top/bottom heat. Place the rib packages on a baking sheet in the middle of the oven, with the seam of the foil at the top, and bake for approx. 2 ½ hrs.

  • Step 3/5

    In the meantime, to make the sauce, finely grate onion and garlic. Heat oil in a saucepan on a medium heat, then add onion and garlic, season with salt and pepper, and fry for approx. 4-5 min. Then, remove from the heat and stir through the rest of the smoked paprika and cumin for 10 seconds. Return to the heat and add ketchup, bourbon, honey, mustard, molasses, apple vinegar, Worcestershire sauce, lemon juice, hot sauce, and whisk together. Simmer the sauce for 5-10 min., until reduced by half. Whisk in some water to thin out to a saucy consistency and pour into a bowl.
    • 1 clove garlic
    • onion
    • 1 tbsp oil
    • salt
    • pepper
    • 1 tsp smoked paprika powder
    • ¼ tsp ground cumin
    • 60 g ketchup
    • 60 g bourbon
    • 30 g honey
    • 2 tsp mustard
    • 2 tsp molasses
    • 2 tsp apple cider vinegar
    • 1 tsp Worcestershire sauce
    • 1 tsp lemon juice
    • ½ tsp Tabasco
    • knife
    • cutting board
    • saucepan
    • spatula
    • whisk
    • bowl (small)

    In the meantime, to make the sauce, finely grate onion and garlic. Heat oil in a saucepan on a medium heat, then add onion and garlic, season with salt and pepper, and fry for approx. 4-5 min. Then, remove from the heat and stir through the rest of the smoked paprika and cumin for 10 seconds. Return to the heat and add ketchup, bourbon, honey, mustard, molasses, apple vinegar, Worcestershire sauce, lemon juice, hot sauce, and whisk together. Simmer the sauce for 5-10 min., until reduced by half. Whisk in some water to thin out to a saucy consistency and pour into a bowl.

  • Step 4/5

    After 2 ½ hrs., remove the ribs from the oven and allow to rest for 15 min. In the meantime, heat the oven up to 220°C /430°F top/bottom heat. After the resting time, open the ribs package and pour out the excess liquid into a bowl. Then turn the ribs over, so that the meaty side is facing up. Remove any excess foil, and then return the ribs to the oven with the baking sheet on the highest shelf (as near to the heating element as possible) and bake for approx. 5 min., so a crust forms on the meat.
    • bowl (small)
    • tongs

    After 2 ½ hrs., remove the ribs from the oven and allow to rest for 15 min. In the meantime, heat the oven up to 220°C /430°F top/bottom heat. After the resting time, open the ribs package and pour out the excess liquid into a bowl. Then turn the ribs over, so that the meaty side is facing up. Remove any excess foil, and then return the ribs to the oven with the baking sheet on the highest shelf (as near to the heating element as possible) and bake for approx. 5 min., so a crust forms on the meat.

  • Step 5/5

    Remove the ribs from the oven and brush with sauce, then return to the top shelf of the oven for another 5 min. Repeat this another two times, then remove the ribs from the oven and allow to rest briefly. Serve with coleslaw and corn on the cob. Enjoy!
    • coleslaw (for serving)
    • sweet corn (for serving)
    • pastry brush

    Remove the ribs from the oven and brush with sauce, then return to the top shelf of the oven for another 5 min. Repeat this another two times, then remove the ribs from the oven and allow to rest briefly. Serve with coleslaw and corn on the cob. Enjoy!