All Day Ribs
Ingredients
- 2 tbsp kosher salt
- 2 tbsp smoked paprika
- 3 tbsp brown sugar
- 1 tbsp ground black pepper
- 3 tsp ground mustard
- 2 tsp oregano
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp ground cumin
- 1 tsp celery seed
- 1 cup water
- 1/4 cup apple cider vinegar
- 2 racks St. Louis style ribs, membrane removed. I've also used "Chinese style" and baby back, although watch them and adjust cooking time as needed.
Instructions
- Preheat oven to 300F.
- Combine spices. Combine 2 T spice mixture, water and vinegar to make a mopping sauce and set aside.
- Rub dry spice mix onto ribs.
- The original directions are for grilling, but as noted earlier, I bake them in the oven. Place them on a foil-covered jelly roll pan fat side down once you've rubbed them. Bake this way for two hours, brushing with mopping sauce every 30 minutes.
- Turn the ribs over (bone side down now) and cook 3 - 4 more hours, still mopping every 30 minutes.
- Yes it's a pain in the ass to be married to the oven all day but let me tell you, it is so very worth it!
Notes
The last time we had these I made homemade baked beans, which were good but not the hit that Bush's are - what can I say, my kids are picky. The adults enjoyed them much more. This time I made oven-baked potato wedges. Quarter your potatoes, toss them in canola oil, toss them with the seasoning of your choice (I made a variety of creole, old bay and plain salted) and bake at 425F for about 30 minutes or until done. My oven is a split style with a "pie" oven on top so I was able to make them while the ribs were finishing. I suspect a toaster-oven would work as well, but in multiple batches.