Paula Deen Texas Pork Ribs

Paula Deen Texas Pork Ribs turn black pepper, oregano, paprika and St. Louis-cut ribs into tender, spice-crusted main course ribs in 3 hours 40 minutes. Try this easy slow-roasted rib recipe for cookout weekends or Sunday dinner, since it's oven-friendly and uses a sugar-free pantry rub.

Roast the ribs low at 250°F for the full 3 hours, because that slow heat is what makes the meat relax off the bone. Pull them early and you get tough, chewy ribs instead of ones that droop when you lift them.

The rub here has no sugar, so you get a peppery, savory crust that browns without burning over a long roast. Flipping the rack for the last 15 minutes gives the second side its color, and broiling at the end does the same job in an oven.

Paula Deen Texas Pork Ribs

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

3

hours 

Calorieskcal

A dry rub of black pepper, oregano and paprika bakes into a dark, savory crust while the meat turns soft over a long, low roast. A quick flip at the end browns the second side.

Ingredients

• 2 tablespoons finely ground Black pepper
  

• 1 tablespoon ground oregano
  

• 1 tablespoon paprika
  

• 2 teaspoons celery salt
  

• 1/2 teaspoon cayenne pepper
  

• 2 racks St. Louis-cut ribs
  

Directions

• Mix the rub: Combine 2 tablespoons finely ground black pepper, 1 tablespoon ground oregano, 1 tablespoon paprika, 2 teaspoons celery salt and 1/2 teaspoon cayenne pepper in a small bowl. Stir until the color is even, so every rib gets the same mix of spices.
• Heat the oven: Preheat a BBQ pit or your oven to 250°F. Keep the heat low, since the ribs need a long, gentle roast.
• Coat the ribs: Rub both sides of the 2 racks of St. Louis-cut ribs evenly with the spice rub. Press it in well, then you won't lose any when the racks move to the pit or pan.
• Roast the ribs: Place the ribs on the pit or in the oven, bone side down, and roast for about 3 hours. In the oven, turn them occasionally while they cook.
• Flip for color: About 15 minutes before the ribs are done, turn the rack over so the other side gets some color. In the oven, broil at the end to brown them.
• Check and serve: The ribs are done when the rack relaxes and droops as you lift it at the center. Cut them parallel to the bones and serve with lots of napkins.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the ribs are done?

Lift a rack from the center with tongs. When it relaxes and droops, the meat is tender enough, so you're done. If it still holds stiff, give it another 15 to 20 minutes at 250°F.

Can I make these ribs in the oven instead of a BBQ pit?

Yes, the recipe works in a 250°F oven, so a pit is not required. Turn the ribs now and then during the roast, then broil them at the end for the browned, crusty finish.

Can I rub the ribs ahead of time?

You can coat the ribs with the dry rub earlier in the day and keep them covered in the fridge. The spices then soak into the meat, which adds flavor, and you only need to heat the oven when it's time to cook.

How should I store and reheat leftover ribs?

Wrap leftover ribs tightly and keep them in the fridge for up to 3 days. Reheat them wrapped in foil in a low oven, since high heat dries the meat out.

What's the biggest mistake people make with dry-rub ribs?

Rushing the roast is the usual problem, because high heat toughens the meat before it relaxes. Keep the oven at 250°F and trust the droop test instead of the clock.