Barbeque at its core is an art. Precision, time, temperature, and dedication are the key elements to mastering great barbeque. Unfortunately, not all of us are an artist and don’t have the time and dedication to watch over an overnight smoke. There are a lot of copycat BBQ rib recipes out there. Where people will try and infuse smoke flavor into pork ribs to try and get that amazing smoke flavor. I’ll tell you this- there is no substitute for a good overnight smoke on a piece of meat. Now with that said, let us try and make a glazed pork rib with hints of barbeque flavor. This is my version of a none smoked pork rib recipe.
Slow Cook and Hold BBQ Ribs Recipe:
3 Tbl. Smoked Sea Salt
1 Tea. Cocoa Powder
1 Tbl. White Sugar
1 Tea. Garlic Powder
1 Tea. Onion Powder
1 Tea. Chili Powder
As Needed Mustard
4 Racks Pork Spareribs
As Needed BBQ Sauce
How to Make Epic Pork Spareribs:
- Combine all the dry ingredients into a spice grinder and pulse until you get a fine powder. Transfer to a spice shaker.
- Trim your pork ribs and remove the membrane.
- Rub top and bottom of ribs with mustard. The mustard acts as the glue and will help the seasoning stick to it.
- Lightly season the underside of the ribs and turn over and season the meaty side aggressively.
- Place on a baking sheet and roast at 425° oven for 20 minutes. This will help develop a crust and allow the seasoning to stick to the ribs.
- Remove from baking sheet and place two racks per two-inch plastic Cambro pan. Wrap with plastic wrap and place in a 190° Thermodyne oven for 6 hours.
- After 6 hours, remove from the pan and brush with BBQ sauce. At this point, you can place the ribs back in the oven or under a broiler to caramelize the BBQ sauce.
- Ribs are ready at this point to be sliced and served.
Barbecue rib recipes are a staple in the American Cuisine comfort food diet. There are a million ways or variations to cook ribs with different flares and flavors. I have other recipes featuring pork baby back ribs on the Chef Hacks website. So, if Barbecue isn’t your jam, always remember that there are no rules in cooking, and you can always make it yourself.