If you're a fan of tender, melt-in-your-mouth ribs, you're in for a treat. These traditional slow-roasted pork ribs are a surefire way to win over any meat lover. Perfectly seasoned and coated with a rich barbecue sauce, this recipe brings out the best in pork ribs.
Pork ribs are the star of the dish, providing a rich and satisfying base for the flavors. The kosher salt helps to tenderize the meat while enhancing its natural taste. Black pepper adds a hint of warmth and depth. Paprika gives a smoky earthiness that pairs well with the meat. Garlic powder and onion powder layer in familiar, aromatic flavors that complement the pork beautifully. A touch of cayenne pepper offers a gentle kick, balancing the sweetness of the barbecue sauce that will caramelize to perfection on the ribs.
These ribs pair wonderfully with classic sides like coleslaw, baked beans, or cornbread. For a fresh twist, serve with a light cucumber salad or grilled vegetables. A chilled glass of apple cider or a crisp lager can complement the savory flavors beautifully.
First, preheat your oven to 275°F (135°C). This low temperature is key to achieving that fall-off-the-bone texture. While the oven heats up, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to create your dry rub.
Next, pat the pork ribs dry with paper towels. This step is crucial as it helps the dry rub adhere better to the meat. Generously apply the spice mix to both sides of the ribs, ensuring they are well coated.
Place the ribs on a baking sheet, bone side down, and cover tightly with aluminum foil. This helps trap moisture, allowing the ribs to cook slowly and evenly. Pop them into the oven, and let them roast for about 3 hours. You'll know they're ready when the meat is tender and starts to pull away from the bone.
Once the ribs are tender, remove the foil and brush them generously with your favorite barbecue sauce. Increase the oven temperature to 350°F (175°C) and return the ribs to the oven for an additional 30 minutes. This step will help the sauce caramelize beautifully.
Finally, take the ribs out of the oven and let them rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, enhancing the overall flavor and texture.
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