Best of the best Sweet Pork back ribs

I have tried various recipes for Pork ribs, it generally doesn't fail me, as long as it's braised for a while. This technique combined with the recipe is something I whipped up and it definitely is the ultimate method for me. I have boiled, cooked in the oven wrapped in a dome, grilled for a long time etc. but this beats by far all others. It's simple, and deliciously good. You can alter some items with what you have at home in terms of cooking tools and perhaps some ingredients, but the concept is what is important. Here how it goes...

2 ppl (increase equally for more)

Prep time 15 min

Cooking time under 2 hours 

Ingredients
1.5 lbs Pork Back Ribs

1/2 cup Brown sugar

1 tsp Paprika powder 

1/4 Chili Powder (can increase if preferred spicier) 

1/2 tsp Onion Powder 

1/4 tsp ground Clove

1 tsp Mustard powder 

1 tsp Salt 

1/2 tsp pepper 

1 tbsp sweet soy (I use Bango as it is Gluten free and sweet like molasses) I found it at C&T Market

2 tbsp white vinegar 

1/4 tsp Worcestershire sauce

1/2 tsp ginger paste preferably (or fresh if not on hand)

2 tbsp Tomato sauce + 1 tbsp at the end (any canned sauce pure tomato)

Supplies

Baking pan with a roasting rack

Aluminum

Hickory Liquid 

Water

Preheat oven 385 degrees F.

Step 1. Cleaning Ribs

First off, you have to rinse and remove the membrane from the ribs. That chewy and unwanted texture is unnecessary. Simple lay your ribs meat side down, back bones facing up, grab the edge of the membrane and pull. The membrane will come off easily. Rinse and pat dry your ribs. Cut them approx 6 inches long and set aside.  

Step 2. Sauce 

In a bowl, combine all ingredients (except hickory and water from "supplies")

Whisk well, the sugar doesn't have to dissolve. You can taste the sauce and adjust if you wish, but it's pretty good so trust me.

Step 3. Prepping for cooking 

 

1. Using a 2 layer baking pan with rack, fill bottom pan with water about 1/3 and add roughly 10 shakes of hickory in the water. Place the rack on top making sure it doesn't touch the water and place a sheet of aluminum over the rack, enough to cover the ribs properly. Gently make a few holes  in the aluminum in order for the hickory steam to access the ribs.. that's part of the magic!

2. Place your ribs over the aluminum and coat both sides with  about 1/2 the sauce.

3. Cover the ribs well in an envelop 

4. Place another sheet of aluminum to cover the complete pan in order to keep the steam inside. Place in the oven carefully, on the center rack for 45 minutes.  

5. Once time elapsed, lower temperature to 300 degrees f and cook for another 45 minutes.

6. Carefully remove once time is done and unwrap the ribs (be careful the steam.. Keep your face away while uncovering) 

7. At this point you can either finish them off on the grill or in the oven. 

a) For oven, keep ribs in the enveloped foil, slowly pour out the liquid from the bottom pan. Add 1 tbsp of tomato sauce to the remaining sauce and coat ribs, close back and in the oven for 20 minutes, finishing up on broil uncovered for 5 minutes.

b) on BBQ, remove from foil, add 1 tbsp tomato sauce to remaining mix, coat ribs  and place on the BBQ for 10-15 minutes or until cooked to your liking.

NOTE: To know if your ribs are almost done, when holding the bone, it should easily come off but somewhat holding on the meat. If too cooked, it will fall apart. You still want to be able to enjoy that meat off the bone while eating :)

I served my ribs with my Chunky Broth Mash Potatoes and some sauteed greens like Kale or Swiss Chard. Absolutely delicious! I hope you guys try it, enjoy and share!! Don't forget to give feedback!

Enjoy

Sincerely 

T @stuffedfaces