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Roadhouse Ribs Recipe: Tender, Smoky, and Flavorful

Roadhouse Ribs Recipe

Tender pork baby-back ribs are coated in a sweet-spicy dry rub, slow-cooked with apple juice, brushed with barbecue sauce, and finished on the grill or under the broiler for a smoky caramelized crust.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ribs
  • 2 racks, about 2 1/2 to 3 pounds total Pork baby-back ribs
  • 1 cup Apple juice or apple cider
  • 1 cup Sweet, smoky barbecue sauce
Dry Rub
  • 1/2 cup Packed light brown sugar
  • 1/4 cup Paprika
  • 1 tablespoon Kosher salt
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 2 teaspoons Chili powder
  • 2 teaspoons Ground cumin
  • 2 teaspoons Black pepper
  • 1/2 teaspoon, optional Cayenne pepper
Optional
  • 1 tablespoon Yellow mustard or neutral oil
  • 1 teaspoon Liquid smoke

Method
 

Step-by-Step
  1. Remove the thin membrane from the bone side of each rack, then pat the ribs dry with paper towels.
  2. Mix the brown sugar, paprika, kosher salt, garlic powder, onion powder, chili powder, cumin, black pepper, and optional cayenne pepper in a bowl.
  3. Lightly coat both sides of the ribs with mustard or neutral oil if desired, then apply the dry rub generously. Refrigerate for at least 1 hour when possible, or for up to 12 hours.
  4. Heat the oven to 275°F (135°C). Place each rack meat-side up on heavy-duty foil, pour about 1/2 cup apple juice around each rack, and wrap the packets tightly.
  5. Set the foil packets on a baking sheet and cook for 2 1/2 to 3 hours, until the ribs are tender and the meat has pulled back slightly from the bones.
  6. Carefully unwrap the ribs and discard the cooking liquid. Stir the optional liquid smoke into the barbecue sauce, then brush the sauce over both sides of the ribs.
  7. Finish the ribs on a medium grill for 3 to 5 minutes per side, or under a broiler for 2 to 4 minutes per side. Watch closely because the sugary sauce can burn.
  8. Rest the ribs for 5 to 10 minutes, then cut between the bones and serve with additional barbecue sauce.

Notes

Judge doneness by tenderness and slight bone pullback rather than a strict internal temperature. Refrigerate leftovers promptly and reheat gently, covered, so the ribs stay moist.