Who doesn't love slow cooked pork ribs?
I know I do, but sometimes it's not possible to cook them over a grill or smoker, or you might live in an apartment and not have access to either of those!
This is the perfect recipe for those times.
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Step 1: Gather the Ingredients.
2 racks of ribs. I happened to use St. Louis style, but baby back are fine too.
For the dry rub:
- 1/2 cup packed brown sugar, light or dark, whichever you prefer
- 1.5 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon each of
- Cayenne Pepper
- Old Bay
- Dry thyme
- Onion Powder
- Ground Black Pepper
For the braising liquid
- 1 Cup hard cider (can use beer or wine also, but apple flavors go well with pork)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 minced garlic cloves
- couple dashes liquid smoke
- Extra wide, heavy duty aluminum foil
- Baking sheet
- A couple mixing bowls
- Small sauce pan
- Basting brush
Step 2: Prep the Ribs
I find the easiest way to remove it is to cut a small slit in it, work a finger into the slit opening it up as far as possible, then grabbing it with a paper towel and ripping it the rest of the way off. You can usually get it off in one piece this way, but all that matters is that it gets removed.
Next, using a chefs knife, trim off any dangling pieces of meat or large pockets of fat.
Step 3: Rub Time
Gather all rub ingredients and mix in a bowl.
Place a couple layers of heavy duty aluminum foil that are about twice as long as the rack of ribs and place the ribs meat side down in the center.
Spread rub mixture on the underside and then flip over and get the tops. 1 would put about 1/3 on the underside and about 2/3 on the topside.
Wrap the ribs up nice and tight in the aluminum foil, place on a baking sheet, and put in the fridge for at least an hour, but up to 4.
Step 4: Braising
While the ribs are resting in their foil pouches in the fridge, it's time to make the braising liquid.
Also, it is probably a good idea to go ahead and preheat the oven at this point. Turn the oven on to 225 degrees Fahrenheit which is about 107 degrees in Celsius.
Next, add all liquid ingredients to a microwave safe container and microwave for 1 minute.
Remove the ribs from the fridge and open up one end of the packets.
Add half of braising liquid to each pouch, reseal, and tilt back and forth to evenly distribute liquid in pouches.
Place rewrapped ribs into preheated oven on the baking sheet and leave there for 3 and a half hours.
Don't open the door, don't turn them, just forget about them.
Step 5: Sauce Time
Now, 3.5 hours later, go ahead and remove the ribs from the oven.
The braising liquid and whatever has come out of the ribs is what we are going to use to make the "barbeque" sauce.
Place the foil pouch over a small saucepan or bowl and cut a small hole in the side of the pouch to drain the liquid out.
Repeat for the other rib pouch.
Pour the liquid through the strainer and return to the sauce pan and put over medium heat.
You want to reduce the liquid until it is a syrupy consistency.
Step 6: Finishing the Ribs
Unwrap the ribs and place them directly on the baking sheet, meat side up.
Brush with the glaze until evenly coated.
Now, at this point, you have two options for finishing the ribs, if you don't have access to a grill, or just don't want to be outside, this finish under the broiler just fine.
You would want to turn the broiler to high and place the ribs several inches below it.
Check on the ribs rotating as necessary until caramelized evenly.
Alternatively, you can finish these on the grill, which is what I did here.
For gas, turn all burners to high and allow to preheat for about 15 minutes
If using charcoal, use one chimney full and setup for direct heat.
Once your grill is heated, place ribs meat side down on grilling surface.
While the top side is caramelizing, brush the underside with additional glaze.
Once the glaze is caramelized, remove from grill and bring inside.
Cut ribs into two bone sections and toss with the rest of the sauce.
Plate and eat!
Seen here served with fondant potatoes.
Participated in the
Meat Contest 2016