I am usually a beef ribs kind of gal. That's what I grew up on and that's what my dad taught me to make. But my husband is not a fan of beef ribs, particularly the fat(which happens to be my favorite part...sorry but its true). I decided to try my hand at pork ribs and I admit it was mighty tasty....and messy! And I also discovered that these ribs don't take as long to make....Enjoy!
6 TB brown Sugar
6 TB paprika
3 TB pepper
3 TB garlic powder
1 1/2 tsp salt
3-4 slabs of pork spare ribs or baby-back ribs
9 TB dijon mustard
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Combine brown sugar, paprika, pepper, garlic powder and salt in a small bowl. This is the rub!Salt both sides of ribs and place on a large baking sheet or jelly roll pan lined with heavy duty foil. Brush both sides of meat with dijon mustard. Rub both sides of pork with the prepared rub.
Place ribs directly on the top rack in your oven and place pan on bottom rack directly below the meat to catch any drippings.
Broil for about 5 min until it starts caramelizing. Lower heat to 250 degrees and bake until fork tender for 2-3 hours for spare ribs or 1 1/2 to 2 hours for baby backs.
1 comment:
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Angie
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