These BBQ ribs are tender, flavorful, and coated with a thin layer of caramelized sauce. The Anabelle seasoning by Mélanges Austin Blends gives them a great BBQ flavor without the need to measure a long list of spices.
Prep time: 20 minutes · Cook time: 135°C (275°F), until tender · Servings: 4 to 6 · Level: Easy
Why you'll love this recipe
- The ribs become tender while retaining enough bite on the bone.
- Anabelle adds a good BBQ flavor and simplifies preparation.
- The recipe works in the oven, on the BBQ, or in a smoker.
- Slow cooking can be done in advance before caramelizing the ribs just before serving.
Ingredients
- 2 racks of pork back ribs, approximately 1.5 to 2 kg total
- Anabelle seasoning by Mélanges Austin Blends, enough to evenly cover both sides of the ribs
- 2 tbsp yellow mustard or Dijon mustard
- 125 ml (1/2 cup) apple juice
- 125 to 175 ml (1/2 to 3/4 cup) BBQ sauce
- 1 tbsp maple syrup or honey, optional
Instructions
- Preheat. Preheat oven to 135°C (275°F). For BBQ cooking, prepare an indirect heat zone and stabilize the temperature around 135°C (275°F).
- Remove the membrane. Flip the ribs over. Lift a corner of the membrane located on the underside of the bones with the tip of a knife, then pull it off using a paper towel.
- Season. Pat the ribs dry, then brush them with a thin layer of mustard. Generously sprinkle Anabelle on both sides until the entire surface is covered with an even layer. Gently press the seasoning to adhere it, without rubbing.
- Wrap. Place each rack on a large sheet of aluminum foil, meat side up. Pour a little apple juice around the meat, without pouring it directly onto the seasoning, then seal the packets tightly.
- Slow cook. Place the packets on a baking sheet and cook at 135°C (275°F). Start checking for tenderness after about 3 hours. The ribs are ready when a probe easily slides between the bones and the bones start to pull away at the ends.
- Check. For a tender texture, the internal temperature is usually around 90 to 95°C (195 to 203°F). Insert the thermometer into the thickest part of the meat, without directly touching a bone.
- Add the sauce. Carefully remove the ribs from the aluminum foil. Mix the BBQ sauce with maple syrup or honey, if needed, then apply a thin layer to the meat side.
- Caramelize. Increase the oven or BBQ temperature to approximately 220°C (425°F). Return the unwrapped ribs for 5 to 10 minutes, just long enough to make the sauce glossy and slightly caramelized.
- Rest. Let the ribs rest for 5 to 10 minutes before slicing them between the bones and serving.
Made with Anabelle
Anabelle is a versatile BBQ seasoning that gives a rich and well-balanced flavor to ribs, chicken, pork, burgers, and grilled vegetables.
$15.00 · 250 g
Our tips
- The amount of Anabelle depends on the size of the racks. Aim for an even layer that covers the meat well, without forming large clumps.
- Don't just rely on time. The thickness of the ribs can change the cooking duration.
- Use only a little apple juice. The goal is to retain moisture, not to boil the meat.
- Add the BBQ sauce only at the end to prevent it from burning during slow cooking.
- A thin layer of sauce caramelizes better and allows the flavor of Anabelle to shine through.
Other cooking methods
- On the BBQ: cook indirectly at 135°C (275°F), lid closed. Finish them for a few minutes over higher heat after adding the sauce.
- In a smoker: set the smoker between 120 and 135°C (250 to 275°F). Cook the ribs uncovered at first, then wrap them when a nice bark has formed.
- In an air fryer: use it primarily for finishing small, already cooked sections. Brush them with sauce and caramelize at 200°C (390°F) for a few minutes.
What to serve with
- Creamy coleslaw
- Roasted new potatoes
- Grilled corn
- Macaroni salad
- Baked beans
- Grilled vegetables
- Homemade fries
Storage
Refrigerator: store ribs in an airtight container for up to 3 days.
Freezer: wrap cooled portions and store for up to 2 months.
Reheating: place them in a covered dish with a little water, apple juice, or BBQ sauce. Reheat them in the oven at 150°C (300°F), then uncover them for a few minutes to recaramelize the surface.
Frequently Asked Questions
Do I absolutely have to remove the membrane?
It's not mandatory, but it's highly recommended. The membrane can remain tough and prevent seasoning from adhering well to the underside of the ribs.
What internal temperature should ribs reach?
To achieve tender meat, we generally aim for around 90 to 95°C (195 to 203°F). However, texture remains the best indicator: a probe should easily slide between the bones.
Why are my ribs still tough?
They probably need to cook longer. Reseal the aluminum foil and continue cooking at a low temperature until the meat becomes tender.
Can I season the ribs the day before?
Yes. Apply mustard and Anabelle, cover the ribs, and keep them in the refrigerator until the next day.
Should the ribs fall completely off the bone?
Not necessarily. They should detach easily when bitten into, while retaining a bit of chew. Slightly prolong cooking for a more melt-in-your-mouth texture.
Mélanges Austin Blends — The secret ingredient in your dishes.