Texas Pork Ribs

Wspaniałe żeberka – !!!

Magnificent presentation of the traditional bbq’ed ribs. Possibly best I have ever made – if you can take it as a strong recommendation..   They also work every time, very reliable process.  I still forget to take the final picture – but will keep trying!

  • 3.5 kg pork ribs

For Marinade

  • 350 g white sugar
  • 80g salt
  • 15g (2.5 tablespoons) ground black pepper
  • 25g (3 tablespoons) paprika
  • cayenne pepper to taste
  • 20g (3-4 cloves) of finely chopped garlic (if you prefer, you could use 2 tablespoons garlic powder instead)

For BBQ Sauce

  • 200 ml pan drippings
  • ½ cup chopped onion
  • 4 cups ketchup
  • 3 cups hot water
  • 4 tablespoons brown sugar
  • cayenne pepper to taste
  • salt and pepper to taste


  1. Clean the ribs and trim any excess fat.
  2. In a medium bowl, combine the sugar, salt, ground black pepper, paprika, cayenne pepper and garlic powder.
  3. Mix well and coat liberally over the ribs.
  4. Cover and refrigerate for at least 8 hours.


  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Place the ribs in some 10×15 inch roasting pan
  3. Bake covered at 275 degrees F (135 degrees C) for 3 to 4 hours, or until the ribs are tender and nearly fall apart. (Note: This may take longer depending on the cut of the ribs.)If you do not plan to bbq the ribs immediately, you can wrap them in foil i store in the fridge until you are ready. You should, however, plan to have the meat in room temperature before starting the bbq.

Make the sauce:

  1. Take 5 tablespoons of drippings from the bottom of the roasting pans and place them in a large saucepan.
  2. Over medium heat on the stove, add the onion and saute in the drippings for 5 to 10 minutes, or until lightly browned and tender.
  3. Add the ketchup and heat for 3 to 4 more minutes, stirring constantly.
  4. Next, add the water, brown sugar, cayenne pepper to taste and salt and pepper to taste.
  5. Reduce heat to low, cover and simmer for 1 hour, adding water as necessary. Simmer to desired sauce thickness.


  1. If the meat has been refrigerated, bring it to room temperature.
  2. Prepare an outdoor grill for medium low heat and lightly oil grate, or oven grill.
  3. Transfer the ribs to the grill and cook for 10 minutes per side, basting with the sauce during the last 10 minutes of grilling. (Note: Do not baste the ribs as soon as you put them on the grill or the sauce will make them burn.)
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2 Responses to Texas Pork Ribs

  1. Nervous Wrack says:

    Nice picture! Rib rack looks very inviting! Thank you, I will try them soon.

  2. admin says:

    These ribs also very very nice as leftovers for lunch the next day. Why wait until dinner if already at noon you can have succulent ribs?

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