Barbequed Baby Back Ribs

Ingredients and Weight:

• 6 pounds baby back ribs
• 1 cup dry rub (recipe below)
• 1/2 cup barbecue sauce
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Salt and fresh black pepper to taste

Dry Rub Recipe:

• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup chili powder
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder

Preparation Time:

• 15 minutes

Cooking Time:

• 3-4 hours

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 225°F (107°C).
2. Combine all dry rub ingredients in a small bowl.
3. Remove ribs from packaging, trim any excess fat or silver skin.
4. Generously season ribs with dry rub, pressing it in firmly.
5. Place ribs on a wire rack set in a baking sheet.
6. Cook ribs in the preheated oven for 2 hours, or until internal temperature reaches 165°F (74°C).
7. While ribs are cooking, combine barbecue sauce, honey, Worcestershire sauce, and smoked paprika in a small saucepan. Heat over low heat, stirring occasionally.
8. Remove ribs from oven and increase oven temperature to 350°F (177°C).
9. Generously brush ribs with barbecue sauce mixture.
10. Cook ribs for an additional 1-2 hours, or until sauce has caramelized and ribs are tender and fall off the bone.

Nutritional Information (per serving, approximately 1 pound):

• Calories: 1,200
• Fat: 60g
• Saturated fat: 20g
• Cholesterol: 120mg
• Sodium: 1,200mg
• Carbohydrates: 50g
• Protein: 45g

Dish Characteristics:

• Fall-off-the-bone tender ribs
• Rich and tangy barbecue sauce
• Perfectly balanced flavors that cater to American taste
• Suitable for gatherings and special occasions

User Comments:

• "Amazingly flavorful ribs that melted in my mouth."
• "The perfect balance of sweet, smoky, and spicy."
• "A dish that impressed everyone at our party."
• "Best ribs I've had in a long time."
• "Highly recommend this recipe for any rib lover."

Special Precautions and Tips:

• Ensure ribs are thoroughly cooked to an internal temperature of 165°F (74°C) or higher to prevent foodborne illness.
• If ribs start to burn during cooking, cover them with aluminum foil.
• Allow ribs to rest for 10-15 minutes before serving to allow juices to redistribute.