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Fall-off-the-bones tender Barbecue Pork Ribs slathered in a barbecue sauce recipe that has been passed down through generations!Hey everyone, this is Jack. This Barbecued Pork Ribs recipe is one of two very special recipes we are sharing today – so be sure to also click over to the recipe for Mozelle’s Barbecue Sauce. That sauce is the star ingredient when making these fantastic ribs. Out of all of the recipes we have shared here on A Family Feast in the nearly three years we’ve been writing this blog, I am most excited about this Barbecued Pork Ribs recipe. We first had these ribs earlier this summer at the home of our neighbor and good friend Sean Cassidy. Sean is an enormously talented award-winning artist (you can see his work here), college professor, art teacher, and all-around great guy, with an intellect and sense of humor that matches his huge artistic abilities. He also loves great food, and in fact, he won second place in a ribs cook-off contest using this exact Barbecue Pork Ribs recipe! sharing Mozelle’s Barbecue Sauce recipe here – with the family’s permission of course – as well as to tell you a little more about this wonderful Southern grandmother.) After the ribs are fall-off-the-bone tender from baking in the oven, the slab of ribs is grilled to add some caramelized flavor plus a little bit of barbecue char. Then, simply cut into individual portions after slathering with more of Mozelle’s Barbecue Sauce for even more fantastic flavor. (Here’s a helpful hint: You can do the baking ahead of time if you’d like, then grill the ribs just before serving.)
1 full rack St Louis-Style Spareribs (about 3 ½ pounds)
2 tablespoons olive oil
1 prepared recipe Mozelle’s Barbecue Sauce (approximately 3 1/2 cups)
Preheat oven to 350 degrees F.
Remove silver skin from underside of ribs by grabbing with a paper towel and pulling off.
In a roasting pan equal in size to the ribs, place rib rack along with 1½ cups of Mozelle’s Barbecue Sauce. Slather all over ending with meat side up. Cover with parchment paper, then foil and bake 90 minutes. Remove from the oven and flip the rack over so the meat faces down, then cover back up and bake 90 more minutes.
Remove rack from pan and discard liquid. Rack will be fall apart tender so be gentle.
When ready to serve, preheat grill to a medium heat.
Using a brush, remove any remaining sauce or liquid from the ribs and pat dry with paper towels.
Brush the meat side of the ribs with oil and place meat side down on preheated grill. Grill just long enough to add gill marks, about 4-5 minutes. Flip and add grill marks to the other side.
Remove to a cutting board, and slather with extra Mozelle’s Barbecue Sauce.
Cut into individual ribs to serve.
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