Beautiful Cooked Ribs with BBQ Berry Sauce. Which is a Smokey Tangy BBQ Sauce that is crazy good on ribs.
When are ribs Done
Some say that it is done when the meat has shrunk away exposing 1/4 -1/2 inch of the bones.
Other do the bend test. Picking up the ribs and seeing if a good crack forms when the ribs bend.
Others insist on internal temp of 180-195 F.
In competition, fall apart ribs is considered over cooked.
Major competitors in BBQ Ribs often use the 3-2-1 method. This is how I use to do Ribs. I now subscribe to the easier and less task involved method. Baking at 325 for 2 hours or more. Before Broiling to build up the Lacquer of BBQ Sauce.
Picking out Ribs
For both spareribs and Loin back ribs you should expect a whole slab of Ribs to contain 10-13 Bones. Less than 10 bones and you got what is known as “cheater” rack of ribs.
Choose slabs with good meat coverage over the bones and no large areas of surface fat.
Reject ribs that are discolored or that have dried-out edges, an indication of freezer burn.
You may also notice some liquid in the bottom of the packaging. This liquid is called “purge” in the meat industry. It is normal for meat to release a modest amount of liquid as it sits in the packaging.
However, a large amount of liquid is an indication of excessive storage time, improper storage temperature, or previously frozen meat.
Preparing the Ribs
Trim the Ribs if not already almost from Bone to Bone. Any extra pieces get trimmed off to square out the ribs including the extra piece of meat that runs along the backside.
This allows for an aesthetic clean looking Ribs. As well as offering more than one meal. The trimmings can be saved for Soup, Stews, Pork Fried Rice, etc…
Then trim off any excess fat. While you want fat, you don’t want an excess of it.
Remove the membrane on the backside covering the ribs. Removing the membrane from the bone-side of the slab is one of the secrets of tender ribs. Smoke if smoking or Sauce and Seasonings will not penetrate the tough membrane, and leaving it intact makes for tough eating.
If you choose to Rub the meat down with BBQ Seasoning. Rub it on and let it sit for 30 minutes to an hour.
Cooking the Ribs
First Stage is to cook the Ribs at 325 F for 1 hour. Covering the Dish or Ribs with Tin Foil.
Second Stage is to brush with BBQ Sauce, wrap in Tin foil and Cook for 1 hour or more. Until the Meat is tender.
Third Stage – Place the oven on Broil. Remove the tin foil. Brush with BBQ Sauce to start building up the lacquer as it cooks. Brushing on a new layer every few minutes when the sauce becomes tacky.
Optional Side Dishes
- Baked Potato
- Baked Beans
- French Fries or Roast Potatoes
- Macaroni Salad
- Corn on the Cob
- Potato Salad
- Onion Rings
- Chicken Wings
- Brussels Sprouts
- Few chopped raw vegetables like Carrots, Cucumber, Broccoli
- 1 Rack Ribs Trimmed and Membrane Removed
- as needed Berry BBQ Sauce – Link in the Notes
- Tin Foil
- Optionally Dry Rub the Ribs and let sit for 30 minutes to an hour while you heat up the Oven.
- Place the Ribs in preheated oven at 325 F covered with tin foil for 1 hour.
- Brush Generously BBQ Sauce on both sides and place the ribs back in the oven with tin foil or covering the pan with tin foil for 1 hour or until tender.
- Place the oven on Broil, remove and discard tin foil. Brush BBQ Sauce on Ribs and Broil for a few minutes until the Sauce gets Tacky.
- Repeat a few more times, Brushing on the BBQ Sauce to build up a nice lacquer every time the BBQ Sauce gets tacky and Broiling. Every 1 minute or so for 3 or more layers.Let the meat rest 10-15 minutes.