Recipe Details

Tender Ribs with Smoked Paprika

Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


2 racks pork ribs, (loin or baby back)
2 cups water
1 tablespoon smoked paprika
1 cup barbecue sauce, commerical or homemade
To taste, salt and black pepper

Cooking Directions

Preheat oven to 250 degrees F.  Season the ribs with salt and pepper.  

Pour the water into the bottom of the roasting pan and place the ribs on a rack over the water.  Cover tightly with foil.  Cook slowly in oven for two hours. 

Preheat grill and season grill with towel dipped in vegetable oil (use tongs for safety).  Once slow roasted, cool ribs slightly. Rub the smoked paprika all over the ribs.  Grill over medium heat until charred and tender, but not dry, about 5-8 minutes or until the internal temperature reaches 155 degree F.  Brush with barbecue sauce and grill for 5 more minutes until just beginning to char on all sides.

Yield: 4 servings, ½ rack each

Serving Suggestions

Recipe courtesy of Melissa d’Arabian, on behalf of The National Pork Board

Nutrition Information

Calories: 1390 calories
Protein: 73 grams
Fat: 107 grams
Sodium: 1120 milligrams
Cholesterol: 365 milligrams
Saturated Fat: 40 grams
Carbohydrates: 26 grams
Fiber: 1 grams

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About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.

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Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.

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