Monday, August 08, 2011

Oven baked pork ribs

I made some pork ribs in the oven a couple days ago. A grill or smoker would have done better, but you work with what you have. Another problem... You always want to cook pork low and slow. The lowest setting on my oven here is 160 C or 320 F. Ideally, you'd want to cook at 225-250 F.

In any event, here are the racks. And the Cass Red beer I usually drink.

Here is the bone side.

Ribs have a membrane attached on the bone side, so I cut that off by working a sharp knife between the meat and the membrane. I hear that it's easier to just score the membrane with a sharp blade. I'll try that next time.

After getting rid of the membrane:

Time for the rub. From far left then clockwise: brown sugar, onion powder, seasoned salt, cinnamon, celery seasoning, paprika, dry mustard powder. Basil and fine black pepper are in the middle.

To help the rub stick, and to give the meat a baked-on crust, mix one part water and one part mustard. Mop the ribs.

Raw but rubbed.

Add water to the pan to keep the oven moist.

After about 35 minutes, pull out the meat and give it a mop. I've tried tomato based mops in the past, but this mustard/vinegar one was tastier.

half cup water, half cup cider vinegar, 3 tbsp yellow mustard, 3 tbsp olive oil, 1 tbsp garlic powder, 1 tbsp chili powder, 1 tsp cayenne.

I wait about 30 minutes between mops. After the first mop:

After the second mop:

After the third mop,

After the 3rd mop, the ribs go into some tin foil to retain moisture.

About 35-40 more minutes, and you're good to go.

Leave tips here if you've got 'em.

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