BBQ Ribs in the Ninja Combi with Homemade Barbecue Sauce

Ingredients

• 2 pork ribs (Approximately 450 g per rack)
• yellow mustard (As needed to lightly coat the ribs and use as the base for the rub)
• liquid smoke (Optional; use only a little because its flavor is very intense)
• 2 tbsp brown sugar (For the dry rub)
• 2 tbsp white sugar (For the dry rub)
• 1 tbsp salt (For the dry rub)
• 1 tsp ground black pepper (For the dry rub)
• 1 tsp smoked paprika (For the dry rub)
• 1 tsp chili powder (For the dry rub)
• 0.5 tsp garlic powder (For the dry rub)
• 0.5 tsp onion powder (For the dry rub)
• 0.5 tsp dried oregano (For the dry rub)
• 0.5 tsp cayenne pepper (For the dry rub)
• 3 cup water (For cooking in the Ninja Combi)
• 2.75 cup ketchup (For the barbecue sauce)
• 0.333 cup brown sugar (For the barbecue sauce)
• 0.5 cup water (For the barbecue sauce)
• 4 tbsp Sriracha sauce (The transcript indicates 4 tablespoons; chipotle sauce is also mentioned as an alternative)
• 1 tsp apple cider vinegar (For the barbecue sauce)
• 1 tsp Maggie sauce (Seasoning sauce; the source also transcribes it as Maggi)
• 1 tbsp smoked paprika (For the barbecue sauce)
• 1 tsp onion powder (For the barbecue sauce)
• 1 tsp garlic powder (For the barbecue sauce)
• 1.5 tsp salt (The amount is partially unclear in the visible text; use cautiously)
• ground black pepper (To taste, for the barbecue sauce)

Steps

1. 1

   Pat the ribs dry on both sides with paper towels to remove surface moisture.

2. 2

   Remove the membrane or tough layer from the back of each rack, as the source indicates that it can make the meat chewier.

3. 3

   Add a few drops of liquid smoke to the ribs and rub it over both sides. It is very concentrated, so use only a small amount.

4. 4

   Mix the brown sugar, white sugar, salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, oregano, and cayenne pepper in a bowl until the spices are evenly distributed.

5. 5

   Spread a thin layer of yellow mustard over both sides of the ribs to act as the base for the rub.

6. 6

   Coat the ribs with the dry rub and rub it thoroughly over the entire surface, removing any loose excess.

7. 7

   Wrap each rack tightly in aluminum foil, making sure the package is well sealed so the liquid does not escape.

8. 8

   Pour 3 cups of water into the Ninja Combi and place the rib packages in the appliance.

9. 9

   Cook on the Combi function at 150 °C / 302 °F for 1 hour and 30 minutes. The source compares this time with 2 hours at 130 °C in a conventional oven and aims for a very tender texture.

10. 10

    While the ribs are cooking, prepare the barbecue sauce by mixing the ketchup, brown sugar, water, Sriracha—or chipotle sauce—apple cider vinegar, Maggie sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper.

11. 11

    Stir the sauce mixture until all the ingredients are well combined.

12. 12

    When the ribs are cooked, carefully remove them from the aluminum foil and transfer them to a tray or suitable surface for finishing.

13. 13

    Coat the ribs generously with barbecue sauce and spread it over the entire surface with a brush.

14. 14

    Return the ribs to the Ninja Combi and bake at 180 °C / 356 °F for approximately 5-10 minutes, until the sauce darkens and adheres.

15. 15

    Add another layer of sauce, brush it over the ribs again, and cook for a few more minutes, checking frequently to prevent burning. The source mentions that this second stage may require approximately 5 additional minutes.

16. 16

    Cover the ribs and let them cool and rest for approximately 10 minutes before serving.

17. 17

    Serve the tender ribs with additional barbecue sauce if desired.

Notes

The source gives conflicting quantities for some sauce ingredients: the transcript indicates 4 tablespoons of Sriracha and 1 teaspoon each of vinegar and Maggie sauce, while the OCR text shows 4 teaspoons of Sriracha and 1 tablespoon of each liquid. The quantities spoken in the transcript have been prioritized, except for the sauce salt, whose quantity remains unclear. The source does not specify the exact weight of each rack beyond approximately 450 g, nor does it provide a final internal temperature.

Nutrition per serving

• main course
• meat
• ribs
• barbecue
• Ninja Combi
• steam cooking
• baking
• spicy