Imagine tender, fall-off-the-bone ribs slathered in a mouthwatering BBQ sauce that delivers a punch of flavor so incredible, your dinner guests will be begging for your secret recipe. Our Bang Bang Memphis BBQ Ribs are not just a meal – they're a culinary experience that transforms an ordinary dinner into an extraordinary feast. With a perfect blend of spices and a slow-cooking technique that guarantees maximum tenderness, these ribs are about to become the star of your dining table.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 rack of baby back ribs
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
Instructions
- Prepare the ribs by removing the membrane from the back of the rack. Pat the ribs dry with paper towels to ensure proper seasoning adhesion.
- In a small bowl, mix together paprika, garlic powder, onion powder, brown sugar, salt, and pepper to create a dry rub.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the spices into the meat thoroughly.
- Preheat the oven to 275°F (135°C). Place the seasoned ribs on a large baking sheet lined with aluminum foil, bone side down.
- Cover the ribs tightly with another layer of foil to create a sealed packet, which will help keep the meat moist during slow cooking.
- Bake the ribs in the preheated oven for
- 5 to 3 hours, or until the meat is tender and starts to pull away from the bones.
- Remove the ribs from the oven and carefully open the foil packet. Brush generously with BBQ sauce, covering all surfaces.
- Increase oven temperature to 425°F (218°C). Return the ribs to the oven, uncovered, and bake for an additional 10-15 minutes to caramelize the sauce.
- Remove from oven and let the ribs rest for 10 minutes before slicing between the bones.
- Serve hot with extra BBQ sauce on the side, garnished with chopped parsley if desired.
Tips
- • Always remove the membrane from the back of the ribs for maximum tenderness and better seasoning absorption. • Use a meat thermometer to ensure the internal temperature reaches around 190-203°F for perfect fall-apart texture. • For extra flavor, consider letting the dry rub sit on the ribs for 1-2 hours before cooking to enhance seasoning penetration. • If possible, use a high-quality, thick BBQ sauce for the best caramelization. • Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is incredibly moist. • For a smoky flavor variation, you can finish these ribs on a grill instead of in the oven during the final caramelization stage.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 22g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
