Any suggestions for pork rib recipes?

[dolphinlove]

Any suggestions on pork rib recipes?

thanks

[not2late]

Re: Any suggestions for pork rib recipes?

I make a dry rub: salt, ground black pepper, cayenne,ground allspice, paprika, oregano, marjoram, thyme, etc. (it's different every time because it varies with the herbs and spices I have on hand.) I remove half of the mixture and store it in a tightly sealed container. I rub the remaining half of this mixture into the raw ribs and allow the ribs to sit in the frig overnight or a minimum of 6 hours. To cook these ribs, I put it in a shallow baking dish. Cover the dish tightly with foil. And bake in 325-350 degree F oven for about 2 hours (I like my ribs very tender. If you like more "chew" to yours, cook them for about 1 hour covered). I remove the foil and dab onto the ribs a 50-50 mixture of vinegar/lemon juice and water. And I continue to cook for an additional 30 minutes so they can brown a bit. Remove from the oven, dab a bit more of the vinegar-water mixture. Then sprinkle on the remaining dry rub. Serve.

[Moss]

Re: Any suggestions for pork rib recipes?

My rub is roughly even amounts of paprika, curry powder, cayenne powder, onion powder, garlic powder, dry mustard powder, black pepper, and splenda.

You will also probably want to add salt, but I have been trying to keep the sodium down.

But this is pretty much your standard rub with the sugar replaced with splenda.

As for how to cook them. The night before I rub them then wrap it in aluminum foil. The next day put the oven as low as it will go and put the ribs in till done (170 degrees if you have a thermometer) when it has about 10 degrees to go I take the foil off and add my sauce.

If you don't have a thermometer (get one), you will know your ribs are done when the marrow in the bones starts bubbling. Another good tip is to pull on a bone, if it's not holding on by much then they are done and nice and tender.

The size ribs I get take about 4-5 hours at 170 (450 to finish with sauce)

160-170 is the important range, that's when the connective tissue starts to break down, that's why the temp seems to slow to s a crawl at the end of cooking.