COSTILLAS de CERDO al HORNO [Baby Back Ribs] [Estilo BBQ] | William Priets

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is still healthy.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Prepare a dry rub by mixing 4 tablespoons salt, 4 tablespoons sugar, 1 tablespoon black pepper, 2 tablespoons garlic, 4 tablespoons paprika, and 1 tablespoon cinnamon until homogeneous.

Season the ribs starting with the bone side, applying a thin layer of yellow mustard to help the rub adhere.

Add the dry rub generously on the meat side of the ribs.

Preheat the oven to 125°C (257°F).

Prepare an aluminum tray for the ribs to catch fat drippings.

Place the ribs in the oven for 1.5 hours.

After 1.5 hours, wrap the ribs in aluminum foil and parchment paper to retain moisture.

Before wrapping, add barbecue sauce on top of the ribs.

Place the ribs back in the oven with the meat side down and add more barbecue sauce on the bone side.

Seal the package tightly and repeat with the second rack of ribs.

Return the wrapped ribs to the oven for another 1.5 hours at 150°C (302°F).

After cooking, unwrap the ribs and check for tenderness by observing the bones protruding.

Glaze the ribs with more barbecue sauce and dry rub, then place them back in the oven for 10 minutes to caramelize the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens