Another late post. Sorry about that.
This time: Slow roasted barbecue pork ribs.
Now, purists will say that the best way to serve pork ribs is slow grilled over hardwood coals, slathered with the sauce of your choice until they’re cooked through and the sauce is well carmelized.
Unfortunately, we can’t always do that for whatever reason. I find these an acceptable substitute.
The first thing we need is my pork spice rub.
Here’s how you make that:
2 tablespoon dried parsley
2 tablespoon dried thyme
2 tablespoon dried oregano
2 tablespoon dried paprika
2 tablespoon garlic powder
2 tablespoon onion powder
2 Tbsp kosher salt
2 teaspoon freshly ground black pepper
Mix the ingredients in a small bowl.
Put in a shaker jar of the type used for coarse spices. I use one that had originally been used with a commercial “rib rub.” It was okay but, frankly, I like mine better.
To use, sprinkle liberally over the pork and rub into the surface.
Next, you’ll need a low-carb barbecue sauce. My recipe for that can be found here.
Now for the ribs.
1 rack of baby back pork ribs
Leave in meat thermometer. (I love my Polder.)
You can see that if you already have the spice rub and the barbecue sauce, this is a very simple recipe.
Preheat the oven to 225 degrees Farenheit (About 110 C)
Liberally coat both sides of the ribs with the spice rub. Rub it into the meat well.
Place the ribs in a roasting pan.
Insert the leave-in thermometer into the meat so that the tip is in the middle and halfway between two of the ribs.
Cover the pan with foil.
Place the pan with the ribs into the oven.
Cook until the thermometer reads 160 degrees Farenheit (about 72 C).
Remove from the oven.
Turn on the broiler and let it heat while you proceed with the next step.
Uncover the ribs and coat both sides liberally with barbecue sauce.
Place under the hot broiler for 2-3 minutes or until the sauce is carmelized to taste. I like it where it’s just starting to blacken at the edges.
Remove the ribs, turn them, and repeat on the other side.
Remove from the oven. Cut into individual ribs, and serve hot.