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The Hood Magazine

Buffalo Pork Ribs

Sep 26, 2016 09:30AM ● By Hood Magazine


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

•3 cups buffalo sauce

•3/4 cup unsalted butter

•Salt and pepper, to taste

•Blue cheese dressing, for garnish

•Celery and carrot sticks, for garnish



Preheat oven to 325 degrees.


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.


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.


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, about 4 minutes. Continue to broil and baste the ribs until you have used another 1/4 cup of buffalo sauce per rack.


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

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