Wednesday, March 9, 2016

Slow-Roasted BBQ Pork Ribs


This recipe is dedicated to my sister-in-law Rachel. She has been known to throw down a rack of ribs a time or two, which you wouldn't have guessed by her petite frame. It's her road trip meal of choice, and the last meal I made for her before she moved out of our house and headed east to the windy city, Chicago to begin the next chapter of her life. Slow cooked to perfection, then finished off on the grill, gives them the crunchy, fall-off-the-bone texture that we all know and love. With minimal ingredients, you can achieve restaurant-worthy ribs for a fraction of the cost, and claim any and all bragging rights at the dinner table. 




 Slow-Roasted BBQ Pork Ribs

Ingredients:
  • 2 full racks of pork ribs or 3 half racks
  • 1/2 cup + 2 tbsp. packed brown sugar
  • 1 1/2 tbsp. salt
  • 3/4 tsp. garlic powder
  • 3/4 tsp. onion powder
  • 2 tsp. paprika
  • 2 tbsp. freshly ground black pepper
  • 2 cups BBQ Sauce of your choice

In a bowl, mix together the sugar, salt, garlic powder, onion, powder, paprika, and pepper to make the dry rub. Cover both aides of the ribs with the dry rub, and the wrap tightly (individually) in tin foil. Place in the fridge overnight.

Preheat oven to 325 degrees F. Place the foil-wrapped ribs on a baking sheet and cook for 2 hours and 30 minutes. Remove from heat and discard the foil and juices.

Heat grill over high and place the ribs on the hot grate. Slather with BBQ sauce and flip after 5 minutes. Cook another 5 minutes and remove from the grill.

Serve hot with extra BBQ sauce on the side.

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