Pork Ribs (a La Carte) Recipe
Make Pork Ribs (a La Carte) Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Ribs with Dry Rub and Glaze
Method
Pork Ribs: Dry Rub, Slow Cook, and Glaze
Rinse the pork ribs and pat dry. Remove the thin membrane from the back of the ribs for improved rub penetration.
In a small bowl, whisk together the dry rub ingredients: brown sugar, paprika (smoked), garlic powder, onion powder, mustard powder, salt, black pepper, and cayenne pepper.
Pat the ribs dry again if needed, then apply the dry rub generously to both sides, pressing the mixture into the meat. Let the rub sit on the ribs for at least 15 minutes, or cover and refrigerate for up to 8 hours for deeper flavor.
Cover tightly with aluminum foil and bake in the preheated oven for 2.5 to 3 hours, until the meat is tender and pulls away from the bone.
Every 45 to 60 minutes, spritz or brush the ribs with 1/4 cup apple cider vinegar mixed with a splash of water to keep the surface moist and help break down the collagen.
Remove from oven and let the ribs rest for 10 minutes. Slice between the bones to serve.