Buffalo Pork Ribs

Servings: 7
Prep Time: 90 minutes


2 pork back ribs (racks, about 3 pounds each, membrane removed)

0.71 liters buffalo sauce (such as Franks Red Hot Sauce, original flavor)

170 grams unsalted butter



blue cheese dressing (for garnish, optional)

celery sticks (for garnish, optional)

1. Preheat the oven to 325 degrees F.

2. In a small saucepan set over medium heat, combine the hot sauce and butter. Bring to a boil while whisking until it’s smooth, then set the buffalo sauce aside.

3. Arrange 2 layers of aluminum foil, large enough to wrap around each rack of ribs, on your work surface. Place a rack in the center of each foil setup and season both sides generously with salt and pepper. Coat the meat side of the ribs, which should be facing up, with 1/2 cup of the buffalo sauce. Wrap the ribs tightly with the foil, place on a baking sheet, and bake until tender, about 1 hour.

4. Remove ribs from oven, place the oven rack in the middle of the oven; turn the oven to broil. Remove the ribs from the foil and lay them, meat side up, on a foil-lined baking sheet. Coat each rib with 1/4 cup of the buffalo sauce and broil until the sauce starts to brown, 4 minutes. Continue to broil and baste the ribs until you have used another 1/4 cup of buffalo sauce per rack.

5. Let the ribs rest for 10 minutes, then cut into individual ribs. In a large bowl, toss the ribs with the half of the remaining buffalo sauce. Arrange the ribs on a serving platter and serve with blue cheese dressing and celery and carrot sticks.

Courtesy of the National Pork Board, Des Moines, Iowa.