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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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February 3, 2014

Rack of Ribs

Yesterday was the big game day in our house.....Super Bowl, the second biggest eating day of the year, right after Thanksgiving.  But with Super Bowl, party food can be made, kept warm in a slow cooker, set out and grazed upon all afternoon.  No formal sit-down dinner required.

I have cooked a LOT of meat in my lifetime but I had yet to attempt a rack of ribs.  My debut rib cookin' day was Super Bowl Sunday and yes, it was as easy as I had hoped.

I bought a package of pork spare ribs, three racks.  There is a membrane on the back side {bone side} of each rack that needs to be removed.  I stuck a butter knife in between the membrane and the ribs and pulled the membrane off....kind of like peeling wall paper off a wall, you hope that it comes off in one big sheet. Mine didn't.

After the membrane is removed, I applied a dry rub to both sides of each rack.

For three racks, mix:

2 T Seasoned Salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp pepper
1 tsp of beef seasoning

Rub on the rack.

Place the rack {s} in an aluminum foil tray.  Broil the rack {s}, bone side down for about 10 minutes on high, to seal in the flavor.  Remove from the oven, turn the oven down to 225 degrees.  Apply some BBQ sauce to the rack {s}.  I like the Trader Joe's BBQ sauce because it has a nice kick to it.  Place back in a 225 degree oven, covered with aluminum foil and cook for 3 hours. Remove from heat, brush more BBQ sauce on and place back in the oven for another 30 minutes.
Remove from heat and cut apart each rib.

This is what my three racks looked like after broiling for 10 minutes and before saucing them.

Make sure you have enough for leftovers!

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