Cooking ribs can be a tasty endeavor, but it does require some technique and know-how to get them just right. One of the big questions that comes up when making ribs is whether to cook them with barbecue sauce or without. There are good arguments on both sides of this debate, so let’s take a closer look at the pros and cons of cooking ribs with and without barbecue sauce.
Cooking Ribs with Barbecue Sauce
Adding barbecue sauce when cooking ribs allows the meat to soak up all that bold, sticky flavor. The sauce helps create a delicious crust on the outside of the ribs while keeping the interior nice and moist. Here are some of the benefits of cooking ribs with barbecue sauce:
- Infuses the meat with lots of flavor – Barbecue sauce contains a blend of spices, vinegar, sugar, and other ingredients that really make the ribs pop.
- Creates a sticky, caramelized exterior – As the sauce cooks onto the ribs, it forms a tasty crust or bark.
- Keeps the ribs moist – The sauce bastes the meat and prevents it from drying out.
- Adds sweetness – Barbecue sauce often contains sugar, molasses, honey, or other sweeteners that balance out the acidity.
- Easy to apply – You can brush sauce onto ribs before, during, and after cooking for great coverage.
There are a few different ways to go about cooking ribs with barbecue sauce:
- Brush sauce on before cooking – This allows the sauce to caramelize onto the ribs for enhanced flavor.
- Brush sauce on during cooking – Basting the ribs with sauce periodically as they cook infuses flavor throughout.
- Brush sauce on after cooking – Adding sauce after cooking allows you to control the thickness of the sauce layer.
- Simmer ribs in sauce – For the most flavor infusion, you can simmer racks of ribs in barbecue sauce itself.
No matter when you add it, the sauce will add a tasty glazed coating to the ribs as well as great flavor that permeates the meat. The only potential downsides are that overdoing the sauce can make the ribs too sticky or sweet for some people’s tastes.
Cooking Ribs without Barbecue Sauce
While sauce certainly has its merits, there’s also a case to be made for cooking ribs without any barbecue sauce at all. Going sauce-free can really allow the natural flavor of the pork to shine through. Here are some benefits of skipping the barbecue sauce when cooking ribs:
- Focuses on the natural pork flavor – Without sauce, the taste of the quality pork itself takes center stage.
- Avoids unwanted messiness – Sauceless ribs won’t leave your fingers covered in sticky sauce.
- Prevents charring or burning – Ribs without sauce are less likely to burn over high heat.
- Keeps calories and sugar lower – Many barbecue sauces are high in sugar, so cooking without adds nutrition.
- Accentuates rubs and spices – Dry spice rubs come through more without the distraction of sauce.
To cook tasty ribs without barbecue sauce, the key is using a flavorful dry rub. A good rib rub contains spices like paprika, chili powder, cumin, garlic and onion powder, salt, pepper, brown sugar, and more. Here are some tips for sauceless ribs:
- Season generously with dry rub – Make sure to coat the ribs completely for full flavor impact.
- Allow time for rub to penetrate meat – Letting ribs sit for a bit after rubbing allows flavors to soak in.
- Cook low and slow – Slow smoking or baking without sauce keeps ribs tender.
- Finish with glaze if desired – For shine and moisture, a glaze of broth, vinegar, or fruit juice can be applied.
Cooking ribs without barbecue sauce allows the natural texture and flavors of the meat to take center stage. They may have less of that sticky finger-licking quality without sauce, but the meat can really stand out on its own.
Choosing a Cooking Method
In addition to the sauce versus no sauce decision, the exact cooking method will impact how the ribs turn out. Here are some of the most popular cooking methods for ribs along with their pros and cons:
Oven Baked
Pros:
- Convenient and simple
- Uses standard kitchen equipment
- Provides very even heat
Cons:
- Doesn’t impart smoky flavor
- Can dry out without basting
- Difficult to reach true low and slow cooking temps
Grilled
Pros:
- Adds nice char/caramelization
- Infuses a smoky flavor from the grill
- Quick and easy
Cons:
- Can burn or dry out ribs if not careful
- Temperature control is difficult
- Doesn’t allow for low and slow cooking
Smoker
Pros:
- Infuses ribs with rich smoky flavor
- Allows cooking low and slow for hours
- Ideal for dry rubs to shine
Cons:
- Requires special equipment
- Can take a long time
- Temperature regulation can be tricky
Slow Cooker
Pros:
- Very easy and hands-off
- Tenderizes meat with moist heat
- Minimal risk of burning or drying
Cons:
- Doesn’t develop crust or caramelization
- Can make ribs fall off the bone too easily
- Lower temperatures limit flavor development
Pressure Cooker
Pros:
- Very fast cooking times
- Traps in moisture very effectively
- Great for shredding meat off the bone
Cons:
- Ribs can turn out mushy if overcooked
- Doesn’t allow much smoke absorption
- Less control over precise cooking temperatures
Choosing a Rib Type
The variety of rib can also significantly impact the end results. Here’s an overview of some top rib options:
Baby Back Ribs
- From the upper loin near the spine
- More tender with a leaner meat-to-bone ratio
- Shorter cooking times
- Ideal for grilling or high heat
Spare Ribs
- From belly side near underbelly
- More fat marbled through meat
- Need longer cooking at low temps
- Great with dry rubs and smoking
St. Louis Cut Ribs
- Trimmed spare ribs with tips removed
- Leaner and meatier
- Rectangular shape
- Good balance of fat and meat
Country Style Ribs
- From upper rib area
- More meat vs bone
- Cook faster than backs or spares
- Soak up sauces and rubs nicely
The cut you select can influence the ideal cooking times and methods. More tender baby back ribs cook faster over direct heat while fattier spare ribs do best smoked low and slow, for example.
Serving Suggestions
Don’t forget the tasty sides that can accompany a rack of barbecue ribs! Here are some classic rib pairings:
- Baked beans – Sweet, smoky and sticky beans complement ribs beautifully.
- Coleslaw – Cool, creamy cabbage slaw balances the richness.
- Cornbread – Southern-style cornbread soaks up any sauce drippings.
- Potato salad – Potatoes lend heartiness alongside lighter ribs.
- Mac and cheese – Ooey-gooey mac and cheese screams comfort food.
- Collard greens – Earthy, brothy greens ground the meal.
Don’t be afraid to get creative with unique rib pairings like cornbread salad, roasted root vegetables, or quinoa too. Having a mixture of flavors and textures makes for a more interesting plate.
Rib Cooking Times and Temperatures
To ensure perfect results, use these cooking times and temperatures as a guide:
Oven Baked
- Baby backs: 275°F for 2-3 hours
- Spare ribs: 275°F for 3-4 hours
- St. Louis: 275°F for 3-4 hours
Grilled
- Baby backs: Medium heat for 1-1.5 hours
- Spare ribs: Medium heat, flipping occasionally for 1.5-2 hours
- St. Louis: Medium heat for 1-1.5 hours
Smoker
- Baby backs: 225-240°F for 4-5 hours
- Spare ribs: 225°F for 5-6 hours
- St. Louis: 240°F for 4-5 hours
Slow Cooker
- Baby backs: Low for 4-6 hours
- Spare ribs: Low 6-8 hours
- St. Louis: Low 5-6 hours
Pressure Cooker
- Baby backs: High pressure for 18-25 minutes
- Spare ribs: High pressure 25-35 minutes
- St. Louis: High pressure 20-30 minutes
Add extra time for meat that’s not fall-off-the-bone tender. Brushing with sauce periodically can also extend cooking time slightly. Use a meat thermometer to confirm ribs reach 195-205°F when done.
Food Safety Tips
When working with raw meat, following food safety best practices is a must:
- Wash hands and prep surfaces before and after
- Don’t cross-contaminate raw meat juices with other foods
- Marinate meats in the fridge, not counters
- Discard used marinade instead of basting with it
- Use separate platters and utensils for raw and cooked meat
- Cook to safe internal temperatures (at least 145°F)
Be extra diligent when cooking for groups or taking ribs on the go. Transport cooked ribs in insulated coolers and keep cold sides chilled until serving time. Refrigerate or freeze leftovers within 2 hours.
Conclusion
At the end of the day, cooking ribs with or without barbecue sauce comes down to personal preference. For sauce lovers, slathering on a sticky, sweet and spicy barbecue sauce delivers finger-licking results. Going sauceless highlights the natural flavor of quality pork augmented with dry rubs. Whichever path you choose, proper cooking technique for the rib type you select is key for mouthwatering results. Don’t be afraid to experiment with different styles to find your barbecue rib happy place.