Jenga Ribs

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I first pulled these ribs out of the oven when I needed a dinner that looked impressive but required zero active babysitting. The meat pulls away from the bone with just a fork tug, revealing a glaze that sticks to your fingers in the best way possible. It’s become my go-to because it forgives minor timing errors while still delivering restaurant-worthy results.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 5 servings

Course: Main Dishes

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the Rub

2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
0.5 tsp black pepper
0.25 tsp cayenne pepper optional, for heat

For the Sauce

1 cup ketchup
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp honey
1 tsp garlic powder
Salt and black pepper to taste

For the Ribs

2 racks pork spare ribs approx. 4-5 lbs total membrane removed
Aluminum foil
Cooking spray or oil for the baking sheet

Method

Prep the ribs: Place the racks of ribs meat-side down on a cutting board. Use a small knife to slide under the thin silverskin membrane at the narrow end of the rack. Grip it with paper towels and pull firmly to remove; this ensures tender, chewable results. Pat the ribs dry with paper towels.
Apply the rub: In a small bowl, mix all rub ingredients until combined. Generously sprinkle the mixture over both sides of the ribs, pressing gently so it adheres. Let the ribs sit at room temperature for 30 minutes while you preheat the oven to 300°F (150°C).
Initial bake: Line a large baking sheet with foil and lightly grease it. Place ribs meat-side up on the sheet. Cover tightly with another layer of foil, creating a sealed packet. Bake for 2 hours. This slow cook breaks down collagen without drying out the meat.
Check texture: Carefully open one corner of the foil. The meat should have pulled back slightly from the bones. If using a thermometer, internal temp should be around 190°F-203°F for optimal tenderness. If not tender enough, re-seal and bake for another 30 minutes.
Make the sauce: While ribs bake, whisk all sauce ingredients in a small saucepan over medium heat. Simmer for 5-7 minutes until slightly thickened. Taste and adjust salt or vinegar as needed.
Glaze and finish: Increase oven temperature to broil (high). Remove the top foil layer from the ribs. Brush a generous layer of sauce over the meat. Place under the broiler for 2-3 minutes, watching closely until the sauce bubbles and caramelizes. Do not walk away; sugar burns quickly.
Rest and serve: Remove ribs from oven. Tent loosely with foil and let rest for 10 minutes. Slice between the bones into individual portions. Serve with extra warm sauce on the side.

Nutrition

Calories: 450kcalCarbohydrates: 18gProtein: 32gFat: 28gSaturated Fat: 9gCholesterol: 95mgSodium: 850mgPotassium: 420mgFiber: 1gSugar: 16gVitamin A: 12IUVitamin C: 4mgCalcium: 40mgIron: 3mg

Notes

The secret is letting them rest under foil after cooking; this keeps the juices inside rather than pooling on the plate. I always double the sauce because you’ll want extra for dipping, and a splash of apple cider vinegar in the rub cuts through the richness perfectly.

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