Texas-Style Pork Ribs Texas-Style Pork Ribs

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

For fall-off-the-bone ribs, we start with a dry rub, then cook the rack low and slow and finish with a no-cook barbecue sauce. This is our new classic, soon to become your go-to recipe. 

  • Prep time 20 minutes
  • Total time 4 hours



Get the recipe: Texas-Style Barbecue Sauce

In small bowl, stir together brown sugar, salt, paprika, chili powder, garlic powder, onion powder and pepper.

Remove membrane from underside of ribs, if attached. Rub ribs all over with brown sugar mixture. Let stand for 1 hour. (Alternately, for best results, refrigerate in airtight container for 12 to 24 hours.)

Preheat oven to 300°F. Line baking sheet with foil; place rack on top. Place ribs on rack, bone side down; pour vinegar and 1 1/2 cups water into pan. Cover tightly with 2 lengths of overlapping foil; bake until meat is tender and pulls away from ends of bones, about 2 1/2 hours.

Carefully remove foil; brush ribs with 1/3 cup of the barbecue sauce. Return to oven and broil, or transfer ribs to greased grill, meat side down, and cook over medium-high heat (about 375°F), until slightly charred, about 3 minutes. Brush with remaining 1/3 cup barbecue sauce. Serve with additional barbecue sauce, if desired.

Test Kitchen Tip: For speedy fall-off-the-bone ribs, cut seasoned ribs into thirds. Arrange on rack in pressure cooker; add 1/2 cup cider vinegar and 1 cup water. Close lid and cook over medium heat for 25 minutes. Finish in oven or on grill as directed.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 1 g
  • Sodium 1065 mg
  • Sugars 12 g
  • Protein 26 g
  • Calories 386
  • Total fat 25 g
  • Potassium 375 mg
  • Cholesterol 103 mg
  • Saturated fat 10 g
  • Total carbohydrate 13 g


  • Iron 11
  • Folate 2
  • Calcium 5
  • Vitamin A 5
  • Vitamin C 3
Share X
Lunch & Dinner

Texas-Style Pork Ribs