Smoky, sticky, fall-off-the-bone goodness—with a black truffle twist. These Black Truffle BBQ Ribs are everything you love about classic ribs, but with an extra hit of rich, earthy truffle flavor that takes them to the next level. They’re messy in the best way possible!

INGREDIENTS:
2 racks of baby back ribs (about 2 lbs each)
2 tbsp olive oil
1/4 cup black truffle oil
1/4 cup truffle salt (or regular salt if you prefer)
1/2 cup BBQ sauce (your favorite brand)
1 tbsp brown sugar
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp chili powder (optional, for a slight kick)

METHOD:

1. Preheat your oven to 300°F (150°C). If you have a grill, you can also cook the ribs on it over low heat.
2. Pat the ribs dry with paper towels. Remove the silver skin (the membrane) from the back of the ribs if it hasn’t been removed already.
3. In a small bowl, mix together black pepper, garlic powder, onion powder, smoked paprika, and chili powder. Rub this spice mixture evenly on both sides of the ribs.
4. Drizzle the ribs with olive oil and then the black truffle oil. Massage the oils into the ribs for added flavor.
5. Place the ribs on a baking sheet lined with aluminum foil, bone-side down. Cover them with another sheet of foil. Bake for 2 hours, until the ribs are tender and the meat is pulling away from the bone.
6. While the ribs cook, mix the BBQ sauce with brown sugar in a bowl. If you want extra truffle flavor, add a tablespoon of truffle oil to the sauce.
7. Once the ribs are tender, remove them from the oven and discard the top layer of foil. Brush the BBQ glaze generously over the ribs.
8. To get a caramelized finish, you can either grill the ribs over medium heat for 5-10 minutes or broil them in the oven for 3-5 minutes, keeping an eye on them to avoid burning.
9. Slice the ribs between the bones and serve immediately. Optionally, drizzle with a little extra truffle oil and sprinkle with truffle salt for an extra touch of luxury.

Serving Suggestions: Serve with a side of coleslaw, roasted veggies, or a fresh salad.
Pair with a crisp white wine or a nice IPA to complement the rich flavors.