When making ribs, you need a lot of time. This is low-and-slow food and the more time you have, the better ribs you’ll get. Some folks try to speed up the cooking process of perfect BBQ ribs by boiling them first, but we’re not into that. Fortunately we have a gas oven on our terrace next to the grill so we can let the ribs slumber in low heat for hours without heating up our flat during hot Spanish summer.
Ingredients for The Best BBQ Ribs for 4 Servings
- 3 -4 racks of pork ribs – costillas de cerdo
- sea salt – sal marina
- ground black pepper – pimienta negra
- spicy Spanish smoked paprika – pimentón picante
- The Best BBQ Sauce – La Mejor Salsa Barbacoa
Remove the membranes from the ribs. It’s on the bone side and you can remove it by digging the end up with a knife and just pulling it off. Use paper towel to get a good grip of the membrane. BBQ Pit Boys have an excellent video how to remove the membrane – check it out! Removing the membrane is essential, because it prevents flavors from entering into the meat. Also, you’ll have membrane parts between your teeth, if it’s not removed.
After removing the membrane, rub the racks with salt, pepper and smoked paprika. On top pour enough BBQ sauce to get the racks are fully covered. Let them marinate in the fridge overnight.
The next day remove the ribs from the fridge 2 hours before putting them into the oven. You can cover the oven grid with aluminium foil to avoid the BBQ sauce messing the oven. Heat the oven to 120 ºC (250 ºF) and place the ribs on the grid. The ribs take about 4-5 hours to cook perfectly. Take them out every 30 minutes or so and use a kitchen brush to add a fresh layer of BBQ sauce and turn the racks over. When the racks can barely be turned over without breaking them, they are ready! If the surface is not brown enough, you can place them on a grill for a few minutes on high heat to get that nice grill grid surface.