These ribs. Let me tell you… they fall of the bone and that barbecue sauce I could put on just about anything.
I’ve made these ribs a few times in the past few years and every time they’ve been demolished. They are perfect to bring for watching a football game or any sporting event really. My family has gotten to the point where they’re requesting them for the Masters or Wimbledon… not joking either. I’ll take any excuse to make them.
Slow cooking ribs takes a few hours of your day and some dedication, but it’s absolutely worth it. Making your own barbecue sauce makes it even better. This maple brown sugar barbecue sauce is sweet, but has a kick from the layers of chili sauce and powder as well as the vinegar.
Be sure to save some of the barbecue sauce for yourself to dip the ribs in once they’re done. ?
- 1 can tomato sauce
- ¾ cup brown sugar
- ⅓ cup maple syrup
- 2 tablespoons worcheshire
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon sriracha
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- 4-5 pounds pork ribs
- salt and pepper to taste
- Combine all ingredients in medium sauce pot.
- Bring to a boil and stir.
- Lower temperature to low and let simmer for 15 minutes.
- Yields 2 cups. Remove ½ cup for dipping.
- Preheat oven to 250F.
- Salt and pepper both sides of the ribs and place on baking sheet.
- Brush both sides of ribs with barbecue sauce and place in oven.
- Flip every 30-45 minutes and brush with more barbecue sauce until done, 3.5-4 hours.