Started in the oven and finished on the grill, these ribs come out perfectly tender and sporting an irresistible charred crust, all without chaining you to the barbecue for hours on end. Refrigerating them with a mouth-kicking spice rub does a lot of the flavor work for you in advance, and adding more sauce while the ribs are on the grill adds even more while also keeping the meat perfectly tender: the cooking time is a little long, but the results are absolutely worth it.
If you like your sauce a little thinner, you can always add more water – and if you have any left over, don’t throw it out! You’ll always need barbecue sauce for another recipe down the line; just stash it in the fridge or even freeze it in an ice cube tray so you can pop out exactly as much as you need.
Since it does take a while to marinate, this would be a good recipe to start on Friday evening for a leisurely Saturday dinner. Rub down the ribs and stick them in the fridge to marinate after dinner on Friday or early Saturday morning; then take them out to cook midafternoon. Plate up a pile of ribs, add a vegetable side, and wash everything down with a cold glass of Paleo lemonade: barbecue season just doesn’t get better than that.
Texas-Style Pork Ribs
- 4 lbs pork spare ribs;
- 3 tbsp. paprika;
- 1 tsp. cayenne pepper (optional: extra for seasoning)
- 2 tbsp. garlic powder;
- ½ cup chopped onions;
- 2 garlic cloves, minced;
- 2 cups homemade ketchup;
- ½ cup hot water;
- 1 tbsp. chili powder;
- 4 tbsp. raw honey; (optional or to taste)
- Sea salt and freshly ground black pepper;
- In a medium bowl, stir together the paprika, 1 tsp. of the cayenne pepper and the garlic powder. Generously season with sea salt and black pepper.
- Coat the ribs liberally with the spice mixture. Refrigerate for at least 8 hours.
- Preheat your oven to 275 F, and bake, uncovered, for 3 to 4 hours, or until the ribs are tender.
- Add some cooking fat to a saucepan placed over a medium heat.
- Cook the onion and the garlic until lightly browned.
- Stir in the ketchup, and cook for 5 more minutes, stirring constantly.
- Add in the water, honey, and chili powder, and season to taste with cayenne pepper, salt, and pepper. Reduce the heat to low, and let it simmer for 30 minutes.
- Preheat your grill to a medium-low heat.
- Grill the ribs for 20 minutes, turning occasionally.
- Baste ribs with the sauce during the last 10 minutes of grilling.
- Serve warm with the remaining sauce.