Sweet, tangy, juicy, fall off the bone and delicious BBQ pork ribs!
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Dinner, Main Dish
Cuisine: Barbecue, Dinner, Fruit, pork, Sauce
Keyword: Barbecue Sauce, cherry, Dinner, Easy Recipes, Kids Favorite, mothers day, new years, pork, sauce, smoked, Weekend Dinner, Weeknight Dinner
Servings: 4people
Ingredients
Dry spice rub:
1tablespoonsalt
1teaspoongarlic
1teaspoonground sage
1teaspoonpaprika
1/2teaspoonblack pepper
1 1/2teaspoononion powder
tart cherry BBQ Sauce:
1tablespoonWorcestershire sauce
1/4cuptart cherry juice
1/2cupbrown sugar
1/4cupwhite sugar
2tablespoonsoy sauce
1/4teaspoonsmoked paprika
1teaspoonsalt
2tablespoonswhite vinegar
dash of cayenne pepper
Instructions
Remove the membrane on the back of the ribs that lays against the rib bones by peeling it loose from one end of the bones and pulling away. It should easily pull off.
Rub each side of the ribs with yellow mustard.
Mix the spice rub together and coat each sided of the ribs with it.
Cook on 225 F. for 5 1/2 hours. For different cooking method directions look below.
While ribs are cooking, add all of the tart cherry BBQ sauce ingredients together in a sauce pan and bring to a boil. Simmer on low heat for 5 minutes then remove from heat and let cool.
After 5 1/2 hours of cooking, coat each side of the ribs with the barbecue sauce and increase heat to 425 F. Cook for 30 to 45 minutes more or until sauce is caramelized on the meat and rib meat slightly breaks when you life it up by one side. Baste more sauce if needed during that final cooking time.
Allow ribs to rest for 10 minutes before serving.
Instructions for smokers, grilled and pellet grills:
Loosely wrap the ribs in tin foil and cook on 225 F. for 5 1/2 hours.
Increase heat to 425 F.
Remove foil and mop sauce on during the last 30 to 45 minutes or until sauce is caramelized on outsides of ribs.
Let ribs rest for 10 minutes or so before serving.
For oven:
Cook ribs either wrapped in tin foil or in a roasting pan.
You can add a aluminum foil filled pouch of wood chips to the oven if you want a slight smoke to the ribs.
Cook on 225 F. for 5 1/2 hours.
Add sauce and remove lid to ribs.
Turn heat up to 425 F. and cook for an additional 30 to 45 minutes. Turning over and basting with sauce every 15 minutes until sauce is caramelized and ribs are tender and slightly break apart when one end is lifted.
Allow meat to rest for 10 minutes then serve.
For Roaster oven:
Place ribs directly into the roaster pan and cook on 225 F. for 5 1/2 hours.
Add sauce and increase heat to 425 F. for 30-45 minutes or until ribs are cooked and break apart slightly when one end is lifted and sauce is caramelized.