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Texas Pork Ribs

First the ribs are coated with a very sweet cayenne and garlic mixture and marinated in the fridge for eight hours. Then they're cooked in the oven until tender and tossed onto a hot grill where they're basted with a yummy BBQ sauce for another ten minutes. Serve with Bush's® Onion Baked Beans.
Reviews (212)
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10/11/2010
Reviewed By: Linda
I love these! I have made them several times and are always a hit. I cover them when I back them in the oven. The first time I didn't and they dried out. You can also instead of grilling them pour off the excess liquid out of the pan and just pour the BBQ sauce directly over them and bake them at 350 degrees for another 45 min to an hr. they will brown lightly and they just fall off the bone. This is a good way to do them when you don't have time to stand over the grill. EXCELLENT!!!
10/11/2010
Reviewed By: pixieMOM
fantastic rub! my boyfriend (from Texas) & i LOVED & DEVOURED EVERY BIT OF THESE...moist meat and a thick flavorful bark...no need for sauce! i have made these 2x in just 3 weeks. im keepin this recipe for sure :)
09/27/2010
Reviewed By: JANEUASTEN
Only used the recipe for the rub, totally amazing! We even had a pretty lousy cut of meat but it transformed it into a huge treat. We'll use this again and again!
09/20/2010
Reviewed By: patriotizm
I use this rub from this recipe on baby back ribs and they are always a hit. Slow baking is the key and you don't need to use the grill at all. For party appetizers, I have also cut the ribs apart, rubbed the mix on, chilled and then broiled them. Napkins are still necessary, but the individual ribs are easy to eat while you're holding a drink in your other hand. Gotta keep the men happy at cocktail parties! =) Oh, and this makes a lot of the spice rub. 2/3-3/4 of a batch is plenty enough for the specified amount of meat.
09/07/2010
Reviewed By: Carrieh82
I am only rating the rub part of this recipe. We just bought a smoker and I had no idea how to make a rub so this fit my needs perfectly! I scaled this recipe to 8 servings since we had four pounds of pork ribs. This still made enough to cover both the ribs and a four pound brisket also even though we spread it around very generously! I followed the directions exactly except for adding onion powder and using 3/4 cup white sugar with 1/4 cup brown sugar. This created such a nice crust on the ribs while they cooked in the smoker! Everyone raved about them at our Labor Day party although the cayenne pepper does make this pretty spicy! We love spicy, but if serving to kids I might tone it down a bit next time! I think this is a wonderful rub and I will use it on more than just pork ribs in the future! FYI: I agree with SDALLENHOU and doubt I will ever make the sauce part of this recipe. It doesn't sound very tasty and actually although we served these ribs with homemade BBQ sauce, we loved eating them with just the dry rub!
08/16/2010
Reviewed By: Robbina
This was amazing!
08/09/2010
Reviewed By: sugar83
I made this for a BBQ with some friends and everyone loved them. i love the rub and sauce. i have since used the sauce on chicken breast and it was fabulous!! will definitely make these again.
08/04/2010
Reviewed By: Firefox530
I think it was good but a little spicy. I would like it if it was a sauce instead of a dry rub. I made it from 11:00 to 6:30. I should have started it the night before. I think you should too.
08/02/2010
Reviewed By: love to bake
Delish! Everyone LOVED them! he sugar created a fabulous glaze. I didn't make the bbq sauce, just bought and served on the side.
07/30/2010
Reviewed By: Moe Hawk
Best ribs I've ever cooked!
07/26/2010
Reviewed By: CTMOMOF9
Awesome Rub! Great flavor. There are a few things to be careful of.1st, you will have PLENTY of rub so don't double it if you are doubling the recipe. 2nd, The cooking time is too long. The first time I made this recipe I WAY overcooked at 3 1/2 hours, the second time they were ready for sauce @ 2hours and 45 min with 14 lbs in the oven. And 3rd, with or without sauce they are great. I skipped this sauce and used "Bone Sucking Sauce" from the store.
07/26/2010
Reviewed By: dawn.r.weatherford
Although I am a vegetarian and have never personally eaten these ribs, I have made them more than once for friends and family. Everyone LOVES them!
06/22/2010
Reviewed By: CookinMama
OK people, I've used this site for years and have tried many, many recipes. I became a member today just to comment on THIS rib rub. In a word, outstanding!! I followed the directions to a T, let the ribs sit overnight, cooked for 3 1/2 hours as instructed (turning twice to let the juices coat both sides, and didn't need any additional sauce. Spicy enough to be noticed, but not so spicy that the kids we had over didn't devour them. Had 16 folks for dinner and we all thought these were wonderful. So good in fact, that I'm making another batch right now for tonight. Double yum!
04/30/2010
Reviewed By: Kookin Kim
This was really easy to make. Taste great but a little salty. Next time I will try using have the salt.
04/29/2010
Reviewed By: Hopsing MMX
Nice and spicey but way too much salt, even though I halved the amount of salt for the rub. Other than the spiceyness, I thought that the ribs were kind of tasteless. Refrigerated the rubbed ribs for 16 hours. Cooked for 3.5 hours with the last 1/2 hour using our own BBQ sauce. Very disappointed considering the large number of favorable reviews. Would not make again.
03/22/2010
Reviewed By: Ben
This was awesome and I used the sauce too. I scaled back the sauce mix by only using 1 cup water and 1 cup 1 cup ketchup, mainly because I didn't have enough ketchup and I had a lot left over in the end anyhow. My rub was on heavy and so it had a nice bark to it. The meat really was falling off the bone when I tried to cut it. Everyone loved it. I cooked mine in the oven for exactly 4 hours at 275, they looked very dry but were not at all. On the grill for about 20 min total. I suggest putting on the sauce on the grill and then bringing the rest of it to the table for adding on top of the ribs. We tried that and it was great. I like a wet rib. Perfectly sweet with not much heat at all. First time I have bbq'd pork ribs.
03/19/2010
Reviewed By: KimB
Never having made ribs before I was a little nervous but this was a wonderful recipe. A keeper for sure, thanks.
03/17/2010
Reviewed By: Steph
USE TOMATO PASTE FOR THE KETCHUP. Use an extra onion or two, and sautee the onion until it almost dissolves. Then you add the tomato paste. If you do that, and make sure to cook the sauce reeeeeeally slowly, this makes the best b-b-q sauce you have ever put between your lips. If you get impatient, the sauce will scorch and taste nasty.
03/12/2010
Reviewed By: mamacancook
yummo:)
02/22/2010
Reviewed By: Walter
This recipe made the ribs OUTSTANDING!!! A definite keeper and one that will be used many a weekend nights.
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