Wednesday, September 7, 2011

Nomalicious BBQ Ribs

There are many ways to approach making ribs.  I've seen them done many of my favorites is char siu, or Chinese-style.  Another is a traditional sweet-style (Memphis?) baby back type of rib.  So when I set out to make ribs for the first time, I thought I'd combine my favorites.  This is the result -- best of both worlds.  You can use this rub in conjunction with my BBQ Sauce recipe, or you can use it with any store-bought sauce you prefer.  It works well equally with both, I've found.  :)

The key for these ribs is low & slow.  They can then be finished on the grill, or set under an oven broiler.  Hope you enjoy.  ;)

Half to whole slab of pork ribs (baby back, St. Louis-style, etc.), "silver" removed
1 C   Brown sugar
1Tbsp Garlic powder
1Tbsp Onion powder
2Tbsp Paprika
1Tbsp Kosher salt
1tsp    White pepper
1tsp    Chili pepper

Preheat oven to 375°F.

Mix together all ingredients until well-blended. Rub generous amounts of mix into both sides of ribs – underneath and on top. Be sure to cover the entire slab.  Place in wide, shallow pan.  (Do not use a flat cookie sheet!)  

Cover tightly with aluminum foil and place in preheated oven.  Do not check on ribs during the baking time – keep foil tightly sealed.  Let ribs roast in the oven for a minimum of 2 hours.  (2-2½ hours for 1 slab, 2½-3 hours for 2 slabs.)  Remove from oven. 

Place ribs on a heated grill, using indirect heat, for 10 minutes.  Apply BBQ sauce to the ribs, first on the underside, grill for 5-7 minutes, then flip and apply BBQ sauce to the top. 

Remove after 5-7 minutes and serve.


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