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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!
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Barbecue Pork Ribs
Fall-off-the-bones tender Barbecue Pork Ribs slathered in a barbecue sauce recipe that has been passed down through generations!
Ingredients
1 full rack St Louis-Style Spareribs (about 3 1/2 pounds)
2 tablespoons olive oil
1 prepared recipe Mozelle’s Barbecue Sauce (approximately 3 1/2 cups)
Instructions
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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You can’t get to the sauce recipe, so why post it? Why not include the sauce recipe here???
Hi Lana – Thank you so much for letting us know about the broken link…I’ve fixed it now! (We wrote an entirely separate post about Mozelle’s Barbecue Sauce recipe – that’s why we link to it.) Thanks again for the heads up – sorry for the inconvenience!
Hello Jack and Martha, I finally made these ribs. The sauce was amazing! I added 1 teaspoon of sriracha to give it a little zip. My only problem was that after the second 90 minutes of baking, the sauce burned in the roasting pan and on part of the ribs. Messy clean up. Do you think it could of been my pan? I will attempt again as the ribs were so tender.
I’m not sure Karen – I suppose it’s possible that you pan retained more heat than ours? We still had some (not a lot) liquid left in the pan after the second 90 minutes so it didn’t start to scorch. Either way, I’m sorry you had issues with the recipe!
I love your recipes and want to try so many of them that I’ll be cooking for a long time.
There is only one thing I find difficult on your site and that is, I can’t find a recipe search. I found your recipe index, but if I want to look up just chicken or beef dishes, I would rather not search through dozens of other recipes to find one.
Thanks for all your hard work and recipe development.
Hi Shirley – Thanks for your feedback! I’m guessing you are viewing our site on a mobile device and if so, I’m sorry for the inconvenience! On a desktop, there is a search function in the upper right where you can type in an ingredient and search that way. but on mobile it doesn’t appear for some reason! We are looking at some site enhancements/redesigns to make our mobile site faster and better to navigate – and better search functionality will definitely be part of that. Thanks for your readership and I appreciate you taking the time to write to us! Martha
Hi
I don’t have a grill, can I still make this recipe.
Hi Jackie – Absolutely – you can use a stove top grill pan instead of an outdoor grill.