The weather is warming up and it’s the perfect time to gather with friends and family for a BBQ. These Texas-Style Oven-Baked Pork Ribs are tender, juicy, and mouthwatering. Enjoy some laughs with the ones you love, paired with delicious ribs and 2023 Black Chicken Zinfandel!
Texas-Style Oven-Baked Pork Ribs
Servings: 4-6
Cook Time: 5-6 hours
Oven Temperature: 250°F
Ingredients:
2 racks St. Louis-cut pork ribs (or baby back ribs)
1/2 cup yellow mustard (optional binder)
1 cup coarse black pepper (16-mesh preferred)
1/2 cup kosher salt
1/4 cup paprika
1/2 cup granulated garlic
1/4 cup brown sugar
1 cup apple cider vinegar + water (50/50 mix in a spray bottle)
1 cup BBQ sauce (optional, Texas-style is minimal sauce)
Instructions:
Prepare the Ribs:
- Remove the membrane from the back of the ribs using a paper towel.
- Lightly coat with yellow mustard to help the rub adhere.
- Mix the rub (salt, pepper, paprika, garlic, brown sugar).
- Apply rub generously on all sides of the ribs.
Preheat the Oven:
- Preheat your oven to 250°F.
- Place a rack in the center of the oven and line a large baking sheet with foil.
- Place a wire rack on the baking sheet and arrange the ribs bone-side down.
Bake the Ribs:
- Bake uncovered for 2.5 to 3 hours.
- Every 30-45 minutes, spritz with the vinegar-water mix to keep them moist.
Wrap (The Texas Crunch)
- After 3 hours, check for bark formation
- When ribs reach 165-170°F internal temp, wrap tightly in foil.
- Add a small amount of vinegar mix inside the wrap for moisture.4.
- Return to the oven and bake for another 2 hours.
Finish & Rest:
- After about 5-6 hours total cook time, check for tenderness.2.
- Ribs should bend easily and show slight bone exposure.
- Internal temp should be 195-203°F.
- Let rest wrapped for 30 minutes before slicing.
Pro Tips:
You won’t get smoke, but the rub and low temp still create deep flavor.
For a smoky finish, add a few drops of liquid smoke to the vinegar mix.
Finish under the broiler for 2-3 minutes to crisp up the bark if desired.
Slice between the bones with a sharp knife for clean cuts.
No sauce needed—let the seasoning shine.
Pairs well with Robert Biale Vineyards Black Chicken Zinfandel