How We Make Our Jacob's Ladder
How We Make Our Jacob's Ladder 🍖 is a medium American recipe that serves 6. 620 calories per serving. Recipe by Fallow on YouTube.
Prep: 30 min | Cook: 8 hrs 15 min | Total: 9 hrs 15 min
Cost: $18.80 total, $3.13 per serving
Ingredients
- 4 pounds Pork Spare Ribs (bone‑in, trimmed, two full racks)
- 0.25 cup Kosher Salt (for brine)
- 4 cups Water (for brine, room temperature)
- 0.25 cup Barbecue Rub (store‑bought or homemade (brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, cayenne))
- 2 cups Beef Stock (low‑sodium, used for braising)
- 0.5 cup Mayonnaise (for garlic mayo)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Pickled White Chilies (thinly sliced, for garnish)
- 1 cup Mushrooms (sliced)
- 2 tablespoons Soy Sauce (low‑sodium)
- 1 tablespoon Unsalted Butter (for mushroom EXO sauce)
- 1 teaspoon Olive Oil (for sautéing mushrooms)
Instructions
Prepare Brine
Combine 0.25 cup kosher salt with 4 cups water in a large mixing bowl, stirring until fully dissolved.
Time: PT5M
Brine the Ribs
Place the pork spare ribs in the brine, ensuring they are fully submerged. Cover and refrigerate overnight (12‑16 hours).
Time: PT0M
Dry the Ribs
Remove ribs from the brine, pat dry with paper towels, and let them air‑dry on a rack for 30 minutes to develop a tacky surface for the rub.
Time: PT30M
Apply Barbecue Rub
Generously coat the ribs on all sides with 0.25 cup barbecue rub, pressing it into the meat.
Time: PT5M
Add Stock for Braising
Place the rubbed ribs in a roasting pan and pour 2 cups beef stock around them, enough to come about halfway up the sides.
Time: PT5M
Low‑and‑Slow Oven Cook
Preheat the oven to 250°F (120°C). Cook the ribs uncovered for 8 hours, checking once halfway to ensure the stock hasn’t evaporated completely.
Time: PT8H
Temperature: 250°F
Cool and Chill
Remove the ribs from the oven, let them rest for 10 minutes, then place the pan in the refrigerator for 30 minutes to firm up the meat for slicing.
Time: PT40M
Slice Ribs
Using a sharp knife, cut the chilled ribs into individual portions (about 2‑3 ribs per serving).
Time: PT5M
Preheat Grill
Heat the grill to high heat (about 450°F / 230°C).
Time: PT10M
Temperature: 450°F
Char the Ribs
Place the sliced ribs on the hot grill and sear for 2‑3 minutes per side, just until a dark, smoky char forms.
Time: PT5M
Temperature: 450°F
Prepare Garlic Mayo
In a small bowl, whisk together 0.5 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, and a pinch of salt until smooth.
Time: PT5M
Make Mushroom EXO Sauce
Heat 1 tsp olive oil in a saucepan over medium heat, add 1 cup sliced mushrooms and sauté until golden (3‑4 minutes). Stir in 2 tbsp soy sauce and 1 tbsp butter, cooking until the butter melts and the sauce thickens (2 minutes).
Time: PT10M
Plate and Garnish
Arrange the charred rib portions on a serving platter. Drizzle garlic mayo over each piece, sprinkle 2 tbsp pickled white chilies, and spoon mushroom EXO sauce around the ribs.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 20g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Contains dairy, Contains egg, Contains soy, Gluten‑free if using gluten‑free rub
Allergens: Egg, Dairy, Soy
Ingredient Substitutions
- Instead of Pork Spare Ribs: Beef Short Ribs
- Instead of Kosher Salt: Sea Salt
- Instead of Barbecue Rub: Dry Rub Mix
- Instead of Beef Stock: Chicken Stock, Vegetable Stock
- Instead of Mayonnaise: Vegan Mayo
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Lemon Juice: Apple Cider Vinegar (1 tsp)
- Instead of Pickled White Chilies: Pickled Jalapeños
- Instead of Mushrooms: Shiitake mushrooms
- Instead of Soy Sauce: Tamari
- Instead of Unsalted Butter: Olive oil
Equipment Needed
- Large Mixing Bowl
- Refrigerator
- Roasting Pan
- Oven
- Grill
- Tongs
- Cutting Board
- Sharp Knife
- Small Bowl
- Whisk (optional)
- Saucepan
Critical Steps — Do Not Skip
- Ensuring ribs are fully submerged in the brine for an even overnight cure.
- Cooking the ribs low and slow at 250°F for 8 hours to achieve tenderness.
- Chilling the ribs before slicing to prevent them from falling apart.
- Quick high‑heat char on the grill to add smoky flavor without overcooking.
Chef Tips from the Video
- Use a meat thermometer; the internal temperature should reach 190‑200°F for optimal collagen breakdown.
- Add a splash of apple cider vinegar to the brine for extra flavor depth.
- For extra smoky flavor, use a charcoal grill for the final char step.
Troubleshooting
Ribs are tough instead of tender.
Ensure the oven temperature is low (250°F) and the cooking time is at least 8 hours; increase time by 30‑60 minutes if needed.
Ribs fall apart when slicing.
Chill the cooked ribs in the refrigerator for at least 30 minutes before cutting; a firmer texture makes slicing easier.
Char on the grill is burnt.
Grill only 2‑3 minutes per side on high heat; watch closely and remove as soon as a dark crust forms.
Mushroom sauce is too thin.
Continue cooking the sauce a minute or two longer to reduce, or add a splash of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the brine and rub up to 2 days in advance.
- The ribs can be fully cooked, chilled, and frozen; simply reheat and finish on the grill before serving.
- Garlic mayo and mushroom sauce keep well refrigerated for 3 days.
Frequently Asked Questions
What is the cultural significance and history of Jacob's Ladder Ribs in American barbecue cuisine?
Jacob's Ladder is a modern twist on classic low‑and‑slow American BBQ ribs, named for the layered flavor build‑up from brining, braising, and grilling. It reflects the tradition of using multiple cooking stages to achieve tender, smoky meat that’s a centerpiece at backyard gatherings.
What are the traditional regional variations of rib dishes in Southern United States cuisine compared to Jacob's Ladder Ribs?
Southern rib recipes often rely on a single dry rub and direct grilling, whereas Jacob's Ladder adds an overnight brine, a long oven braise, and a finishing grill char, creating a more complex texture and flavor profile.
How is Jacob's Ladder Ribs traditionally served in American BBQ culture?
It is typically plated on a large platter, drizzled with a creamy garlic mayo, garnished with pickled white chilies for heat, and accompanied by a savory mushroom sauce, often served alongside coleslaw, baked beans, and cornbread.
What occasions or celebrations is Jacob's Ladder Ribs traditionally associated with in American culture?
Rib feasts like Jacob's Ladder are popular for holidays such as Independence Day, Memorial Day, and family reunions, where the slow‑cooked meat becomes the star of the outdoor spread.
What makes Jacob's Ladder Ribs special or unique in American barbecue cuisine?
The combination of an overnight brine, an eight‑hour low‑temperature oven braise, and a final high‑heat grill char creates layers of flavor and a melt‑in‑your‑mouth texture that sets it apart from standard BBQ rib methods.
What are the most common mistakes to avoid when making Jacob's Ladder Ribs?
Common errors include using too high an oven temperature (which dries the meat), skipping the chilling step before slicing (causing the ribs to fall apart), and over‑grilling the final char, which can burn the exterior.
Why does this Jacob's Ladder Ribs recipe use a low‑temperature oven braise instead of direct smoking?
Low‑temperature braising guarantees uniform tenderness and moisture retention, while still allowing the later grill char to provide the smoky flavor without the variability of a smoker.
Can I make Jacob's Ladder Ribs ahead of time and how should I store them?
Yes. After the oven braise, cool the ribs, wrap tightly, and freeze for up to two months. Thaw in the refrigerator, then finish on the grill and add fresh sauces before serving.
What texture and appearance should I look for when the Jacob's Ladder Ribs are done cooking?
The meat should be fork‑tender, pulling away from the bone easily, with a deep mahogany color from the rub. After grilling, a dark, slightly charred crust should coat each piece without blackened ash.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on detailed, step‑by‑step cooking tutorials that blend classic techniques with modern twists, often highlighting comfort foods and backyard grilling projects.
How does the YouTube channel Fallow's approach to American BBQ cooking differ from other BBQ channels?
Fallow emphasizes a multi‑stage cooking process—brining, low‑heat braising, and finishing char—rather than relying solely on smoking or grilling, offering a more controlled method for consistent results at home.
Last updated: August 25, 2026
