Recipe: Smoky dry rub side ribs
Get your fingers deliciously dirty with Deep South inspired smoky dry rub side ribs.
- 1⁄4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chipotle chili pepper powder 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp sea salt
- 1⁄2 tsp cinnamon
- 1⁄2 tsp cayenne pepper
- 2 racks Saint Louis-style pork side ribs, trimmed
- 4 cups sweet apple cider
- 1⁄4 cup apple cider vinegar
1 In a small bowl, stir together all the ingredients for the dry rub. Moisten the ribs with a bit of the apple cider and rub with two-thirds of the dry rub, front and back, pressing so the mixture adheres.
2 Allow the ribs to marinate, covered and refrigerated, for 2 hours or up to overnight.
3 When ready to cook, preheat the oven to 325°F. Place the ribs on a rack that fits into a large roasting pan and pour the apple cider and vinegar under the ribs. The liquid should barely touch the ribs, not cover them completely. The liquid will steam under the ribs and keep them moist as they slowly cook.
4 Cover the roasting pan tightly with foil and place on the centre rack of the oven. Bake for 2 1⁄2 to 3 hours, until the ribs are softened and loosened from the bones a bit.
5 Brush some of the apple cider mixture from the roasting pan over the ribs and dust with the remaining dry rub.
6 Finish the ribs on the barbecue by grilling for 3 or 4 minutes per side, until smoky and just a little charred.
7 To serve, cut each rack into four, place on a large platter and drizzle with a bit more of the apple cider mixture from the roasting pan.
Serves 6 to 8.