It's 4th of July weekend and the weekend wouldn't be complete without some ribs. I usually rely on my Dad for the best ribs ever but with me literally 1,078 miles away, I have to make them myself.
Nothing compares to ribs on the grill, but if you're like me, you don't own a grill or your apartment doesn't allow you to have one. In my case, both. But that's never stopped me before, so I'm using my trusted oven to get the job done.
- 1 slab of pork ribs (or beef)
- Dry Rub
- 1 cup of Brown Sugar
- 1 TBSP of Salt
- 1 TBSP of Pepper
- 2 TBSP of Cumin
- Dash of Oregano
- 3 TBSP of Paprika
- 2 TBSP of Onion Powder
- 2 TBSP of Garlic Powder
- Dash of Ghost Chili Pepper (seriously, JUST a dash. You will burn your face off doing too much with this)
- 1/4 cup of Dijon Mustard
- 1/4 cup of Honey
- 1 tsp of Liquid Smoke
- Barbeque Sauce (store bought, or homemade if you're swanky)
1. Mix together dijon mustard, honey and liquid smoke together and rub on ribs. The mustard will give the ribs a nice bite to them without taking over the dish.
2. Add your dry mix to the ribs and rub it into the meat.
3. Broil your ribs for about 6-7 minutes on each side so that the sugar and the honey caramelizes and cause the pork to turn a beautiful shade of brown. (Note: every oven is different, so please check your ribs often while broiling. Broiling is literally the one cooking technique that could go from 0 to 100... real quick).
4. After your ribs have turned a nice color turn your oven down to about 275. This temperature doesn't have to be exact, just low enough so that the ribs are tender but high enough so that you're not baking your ribs all day (of course, if that's your thing, by all means go for it).
5. Bake ribs for about an 1.5 to 2 hours.
6. About 30 minutes before finishing, take ribs out and slather BBQ sauce on them.
7. Broil ribs for about 2 minutes to get color. Cover the ribs so that don't dry out.
8. Make additional sides, plate and enjoy!
I mean, nothing goes better with ribs other than corn, baked beans, mac-n-cheese and cornbread. Nothing. You can fight me on that.