- Yield: 30 lbs. of ribs
Oven “Smoked” Loin-Back Ribs
Recipe courtesy of Tom Johnson, Executive Chef, Breezy Point (Minn.) Resort.
- For Rib Rub
- brown sugar - 2 cups
- paprika - 1 cup
- galric powder - 1 cup
- all-purpose seasoning salt - 1 cup
- onion powder - 1 cup
- tomato powder - 1 cup
- cumin - 1/2 cup
- cayenne pepper - 1/4 cup
- liquid smoke - 1 cup
- vegetable oil - 2 cups
- For Braising Liquid
- apple juice - 1 qt.
- Worcestershire sauce - 1 cup
For Rib Rub
- Combine all dry ingredients and mix thoroughly; add the liquid smoke and vegetable oil.
- Mix in enough water to make an easily spreadable paste and run both sides of the ribs.
For Braising Liquid
- Brown the ribs at 350° F until well browned and let cool until you can handle them.
- Place ribs on their chine side and shingle across a four-inch, full stainless-steel pan until they comfortably fit but are not packed in.
- Mix the apple juice and Worcestershire sauce and pour over ribs.
- Fold a sheet of baking paper to avoid contact between the ribs and tin foil. Using heavy-duty foil, cover and wrap tightly and crunch the foil tightly under the lip of the pan. (If your foil seal is compromised, you will end up with dry, chewy ribs. A tight seal is critical.)
- Roast at 325°F for three hours with a low-speed fan if using a convection oven; 350° for three hours if using a conventional oven. You should begin checking your ribs at about the 2-hour, 20- minute mark, to see how tender you want them.
- When done, remove foil and let cool enough to gently remove with two hands.