These ribs always get rave reviews. Firm yet tender, they pull off the bone with each succulent bite. For the sake of disclosure, I learned the amazing method from an episode of “Restaurant Impossible” with Chef Robert Irvine.
When I don’t have all day to slow cook my pork ribs in the smoker, this is my go-to recipe.
Preheat the oven to 225 degrees F. To prepare the ribs, remove the silver skin from the back or under the rib side.
Then rub the trimmed rib racks with my Burnin’ Love dry rub (see recipe, below).
Place the racks onto a sheet of plastic wrap, wrap tightly, and repeat with a second layer. Place in the oven (don’t panic, the plastic won’t melt at this low temperature) and roast for 2 hours.
Remove from the oven and allow to rest for 10 minutes. The plastic wrap will have filled with steam and “puffed up”, I try to let the ribs rest until the wrap has completely collapsed.
Now you have a decision to make. You can sprinkle the ribs with more rub (this is how I like them…), and serve them as “Dry Ribs”, or….
Unwrap, place on a cookie sheet and coat with BBQ sauce (see recipe below). Roast, in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow to rest, 3 to 5 minutes.
Finally, portion the ribs into serving-size pieces, and serve.
“Burnin’ Love” Dry Rub
¼ C sea salt
½ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs Italian seasonings (spicy, if you can find them.)
2 Tbs smoked paprika
1 Tbs coarse black pepper
1 Tbs ground white pepper
1 Tbs hickory salt
1 teaspoon cayenne powder
Combine all in a tightly sealed glass jar. Store in a cool, dark area.
Dirty Little Secret Sauce
(If you need a diabetic friendly sauce, try this one!)
1 C “Sweet Baby Rays” (Brown Sugar, or Sweet & Spicy)
1/2 cup Thai-style sweet chili sauce
1/2 C apple cider vinegar
1/2 C Coca Cola
1/4 cup butter
Bring all ingredients to a simmer, blend well and allow to cool. Best after 48 hours.
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