Sobre esta receta

Costillas tipo baby back que se desmoronen del hueso con un adobo seco ahumado y dulce, cocidas lentamente en el horno hasta quedar increíblemente tiernas, luego terminadas en la parrilla (o bajo el asador) con un glaseado BBQ pegajoso y caramelizado. Este método infalible garantiza costillas jugosas y sabrosas cada vez — sin necesidad de ahumador.

Instrucciones

1. 1

   Remove the pork ribs from the fridge 30 minutes before cooking to take the chill off. Preheat your oven to ![275°F]. Line a large baking sheet (or two) with heavy-duty aluminum foil.

2. 2

   Flip the pork ribs meat-side down. Locate the thin, papery membrane on the back of the rack. Use a knife to loosen a corner, then grab it with a paper towel and pull it off in one firm motion. Removing this membrane is key to tender, flavorful ribs.

3. 3

   In a mixing bowl, combine all the spice rub ingredients: Brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper (if using). Stir until evenly mixed.

4. 4

   Brush a thin, even layer of yellow mustard over both sides of each rack. The mustard acts as a binder and helps the rub adhere — you won't taste it after cooking.

5. 5

   Generously coat both sides of each rack with the spice rub, pressing it firmly into the meat. Use all of the rub — don't be shy. Place the racks meat-side up on the prepared baking sheet(s).

6. 6

   Tightly wrap each rack individually in two layers of aluminum foil, sealing all edges so no steam can escape. Place the foil packets back on the baking sheet, seam-side up.

7. 7

   Bake in the preheated ![275°F] oven for 2.5 to 3 hours, until the meat is very tender and has pulled back about ½ inch from the ends of the bones. The low-and-slow method breaks down the connective tissue without drying out the meat.

8. 8

   Carefully open the foil packets (watch out for hot steam!) and check for doneness. The pork ribs should be very tender when poked with a fork and the meat should have noticeably pulled back from the bone tips. If they need more time, reseal and bake another 20–30 minutes.

9. 9

   Preheat your grill to ^[medium-high heat] (about ![400°F]). If using a broiler instead, position the rack 6 inches from the broiler element and preheat on ^[high].

10. 10

    Remove the pork ribs from the foil and brush a generous layer of BBQ sauce over the meat side of each rack. Reserve some sauce for serving.

11. 11

    Place the racks meat-side down on the hot grill. Brush BBQ sauce on the bone side. Grill for 3–4 minutes until the sauce caramelizes and develops char marks. Flip, brush the meat side again with sauce, and grill another 3–4 minutes. Watch carefully — the sugar in the sauce can burn quickly.

12. 12

    Transfer the racks to a cutting board and let them rest for 5 minutes. Slice between the bones into individual ribs. Serve with extra BBQ sauce on the side.