The iconic pork ribs of the American Midwest, cooked slowly until meltingly tender, coated in a savory spice blend and slathered in a rich, syrupy and tangy brown barbecue sauce.
Ingredients
- 2400 g St. Louis cut pork ribs
- 3 tbsp Mild American yellow mustard
- 60 g Brown cane sugar
- 3 tbsp Ground sweet smoked paprika
- 2 tbsp Fine sea salt
- 1 tbsp Dehydrated garlic powder
- 1 tbsp Dehydrated onion powder
- 1 tbsp Coarse ground black pepper
- 1 tsp Ground cayenne pepper
- 60 g Pasteurized unsalted butter 82% butterfat
- 150 ml Pure apple juice with no added sugar
- 350 g Kansas City style molasses barbecue sauce
Method
- Remove the translucent membrane on the bone side of the pork ribs by sliding the tip of a paring knife under the skin at one rib, then pull firmly using a paper towel so it doesn't slip. Pat the meat dry with paper towels.
- In a bowl, mix the brown sugar, sweet smoked paprika, fine salt, black pepper, garlic powder, onion powder and cayenne pepper, mashing any clumps of sugar well with a fork.
- Brush both sides of the ribs with an even, thin layer of American yellow mustard to act as a binder. Generously sprinkle the spice blend over all sides and pat with your palm to set the crust without rubbing.
- Preheat your convection oven to one hundred and ten degrees Celsius. Place the ribs bone side down on a wire rack set over a rimmed baking sheet. Bake for three hours, until the surface takes on a deep mahogany hue and the spice crust is set to the touch.
- Cut large strips of heavy duty aluminum foil. Place each rack of ribs in the center of a double layer of foil, meat side up. Distribute pats of unsalted butter over the meat and pour a splash of apple juice into the bottom, then seal the foil packet tightly without puncturing the aluminum to trap the steam.
- Return the foil packets to the oven at one hundred and ten degrees Celsius for an additional two hours. Check for tenderness: the bones should protrude by about one centimeter at the ends, and a wooden skewer should slide into the meat between the bones with no resistance.
- Carefully open the foil packets, being mindful of the scalding steam. Transfer the ribs directly to the wire rack, meat side up. Generously brush the entire surface with the Kansas City style barbecue sauce. Raise the oven temperature to one hundred and fifty degrees Celsius and continue baking for ten to fifteen minutes, until the sauce bubbles, caramelizes and becomes glossy.
- Remove the ribs from the oven and let them rest for ten minutes on a cutting board, uncovered, to allow the juices to settle. Flip them bone side up to see the alignment of the ribs, then cut clean portions between each bone using a large chef's knife. Serve immediately with the remaining warmed barbecue sauce.
Nutrition
Per serving
- Energy
- 696.1 kcal
- Protein
- 44.94 g
- Carbohydrate
- 33.16 g
- Fat
- 42.83 g
- Fibre
- 2.65 g
- Calcium
- 36.94 mg
- Iron
- 1.7 mg
- Magnesium
- 18.66 mg
