Recipe: "Barbecue Pork Ribs"
Mar. 10th, 2019 03:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithI made this for supper.
"Barbecue Pork Ribs"
Ingredients:
slab of pork back ribs
lemon juice
1/4 teaspoon Hawaiian red salt
1 tablespoon oregano
2 teaspoons thyme
2 teaspoons smoked paprika
2 teaspoons roasted ground coriander
1 teaspoon garlic powder
1/2 teaspoon smoked ground black pepper
about half a bottle of barbecue sauce
Directions:
Preheat the roaster oven to 350ºF.
Put 1/4 teaspoon Hawaiian red salt into a mortar and pestle. Crush to a powder. Add 1 tablespoon oregano, 2 teaspoons thyme, 2 teaspoons smoked paprika, 2 teaspoons roasted ground coriander, 1 teaspoon garlic powder, and 1/2 teaspoon smoked ground black pepper. Gently stir together until the dry rub is evenly mixed.
Remove the ribs from their package and rinse. Remove as much of the water as you can. Sprinkle lemon juice over both sides of the ribs. Then sprinkle the dry rub over both sides of the ribs.
Wrap the ribs in aluminum foil. Place the package on a wire rack and lower it into the roaster oven. The ribs should be meaty side up, convex. Put the lid on the oven and cook for 2 hours.
Lift the ribs out of the roaster oven and put them on a large platter or in a pan. Carefully unwrap the ribs, then throw away the aluminum foil.
Turn the ribs upside down, bone side up, concave. Cover the ribs generously with barbecue sauce.
Put the ribs back in the roaster oven, bare this time, bone side up. Cook about half an hour. Ideally the sauce will thicken, but sometimes it just melts.
Lift the ribs out of the roaster oven and put them on a large platter or in a pan.
Turn the ribs meaty side up, convex. Cover the ribs generously with barbecue sauce.
Put the ribs back in the roaster oven, bare this time, bone side up. Cook about half an hour. Ideally the sauce will thicken, but sometimes it just melts.
Lift the ribs out of the roaster oven. Transfer them to a platter, preferably meaty side up, convex. Allow them to rest at least 5 minutes before slicing.
Notes:
Hawaiian red salt is a bright red-orange due to high iron content. It is my favorite salt to use with pork. Any pink salt, such as Himalayan or Australian, also works well. If you don't have those, you can use sea salt, kosher salt, or table salt. Bear in mind that Hawaiian red salt usually comes in small nuggets, so if you're starting with fine-ground salt, use a pinch or so and you won't need to grind it.
Smoked paprika has a very loud smoky note. If you don't have any, you can substitute either sweet or hot paprika. You may want to sprinkle a bit of liquid smoke over the ribs with the lemon juice.
Roasted ground coriander has a nuttier, almost smoky note. If you don't have any, you can substitute plain ground coriander.
Smoked ground black pepper is slightly mellower with a very loud smoky note. If you don't have any, you can substitute plain black pepper. You may want to sprinkle a bit of liquid smoke over the ribs with the lemon juice.
The barbecue sauce will have a strong influence over the finished product, so use the best one you can find and afford. I chose an apple butter barbecue sauce for this.
"Barbecue Pork Ribs"
Ingredients:
slab of pork back ribs
lemon juice
1/4 teaspoon Hawaiian red salt
1 tablespoon oregano
2 teaspoons thyme
2 teaspoons smoked paprika
2 teaspoons roasted ground coriander
1 teaspoon garlic powder
1/2 teaspoon smoked ground black pepper
about half a bottle of barbecue sauce
Directions:
Preheat the roaster oven to 350ºF.
Put 1/4 teaspoon Hawaiian red salt into a mortar and pestle. Crush to a powder. Add 1 tablespoon oregano, 2 teaspoons thyme, 2 teaspoons smoked paprika, 2 teaspoons roasted ground coriander, 1 teaspoon garlic powder, and 1/2 teaspoon smoked ground black pepper. Gently stir together until the dry rub is evenly mixed.
Remove the ribs from their package and rinse. Remove as much of the water as you can. Sprinkle lemon juice over both sides of the ribs. Then sprinkle the dry rub over both sides of the ribs.
Wrap the ribs in aluminum foil. Place the package on a wire rack and lower it into the roaster oven. The ribs should be meaty side up, convex. Put the lid on the oven and cook for 2 hours.
Lift the ribs out of the roaster oven and put them on a large platter or in a pan. Carefully unwrap the ribs, then throw away the aluminum foil.
Turn the ribs upside down, bone side up, concave. Cover the ribs generously with barbecue sauce.
Put the ribs back in the roaster oven, bare this time, bone side up. Cook about half an hour. Ideally the sauce will thicken, but sometimes it just melts.
Lift the ribs out of the roaster oven and put them on a large platter or in a pan.
Turn the ribs meaty side up, convex. Cover the ribs generously with barbecue sauce.
Put the ribs back in the roaster oven, bare this time, bone side up. Cook about half an hour. Ideally the sauce will thicken, but sometimes it just melts.
Lift the ribs out of the roaster oven. Transfer them to a platter, preferably meaty side up, convex. Allow them to rest at least 5 minutes before slicing.
Notes:
Hawaiian red salt is a bright red-orange due to high iron content. It is my favorite salt to use with pork. Any pink salt, such as Himalayan or Australian, also works well. If you don't have those, you can use sea salt, kosher salt, or table salt. Bear in mind that Hawaiian red salt usually comes in small nuggets, so if you're starting with fine-ground salt, use a pinch or so and you won't need to grind it.
Smoked paprika has a very loud smoky note. If you don't have any, you can substitute either sweet or hot paprika. You may want to sprinkle a bit of liquid smoke over the ribs with the lemon juice.
Roasted ground coriander has a nuttier, almost smoky note. If you don't have any, you can substitute plain ground coriander.
Smoked ground black pepper is slightly mellower with a very loud smoky note. If you don't have any, you can substitute plain black pepper. You may want to sprinkle a bit of liquid smoke over the ribs with the lemon juice.
The barbecue sauce will have a strong influence over the finished product, so use the best one you can find and afford. I chose an apple butter barbecue sauce for this.
(no subject)
Date: 2019-03-10 02:09 pm (UTC)Also, I have never heard of "Australian" salt O_O is this like an outback steakhouse sitch where it doesn't exist here...
Thank you!
Date: 2019-03-10 07:36 pm (UTC)Yay! :D It did turn out really well.
>> Also, I have never heard of "Australian" salt O_O is this like an outback steakhouse sitch where it doesn't exist here... <<
It has less iron and a more delicate flavor:
https://teaandspice.com/salts/182-murray-river-pink-salt-flakes.html
(no subject)
Date: 2019-03-10 07:55 pm (UTC)