Oven-Braised Pork Ribs

Name: Oven-Braised Pork Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms baby back ribs (about 2 full racks); 237 milliliters brown sugar; 3 Tbsps chili powder; 1 teaspoon dry mustard; 3 Tbsps garlic salt; 118 milliliters granulated sugar; 1 teaspoons ground allspice; 1 teaspoon ground thyme; 79 milliliters honey; 1 teaspoon instant espresso powder; 6 Juice of two limes; 79 milliliters ketchup; 118 milliliters orange juice; 118 milliliters water; 1 Tbsp Worcestershire sauce

Oven-Braised Pork Ribs is a gluten free and dairy free main course. One serving contains 736 calories, 45g of protein, and 27g of fat. This recipe serves 6. Head to the store and pick up garlic salt, brown sugar, worcestershire sauce, and a few other things to make it today. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse ribs and pat dry with paper towels.

Ingredients you will need

Ribs

Equipment you will use

Paper Towels

Combine brown sugar, chili powder, garlic salt, mustard, thyme and allspice in sealed container or Mason jar. Shake container until spices are thoroughly blended. Rub spice mixture over ribs on both sides. Form foil packet by folding a 4-foot long piece of foil in half lengthwise and crimping the long edges tight.

Ingredients you will need

Chili Powder

Brown Sugar

Garlic Salt

Allspice

Mustard

Spices

Shake

Thyme

Ribs

Dry Seasoning Rub

Equipment you will use

Canning Jar

Aluminum Foil

Add ribs to packet and crimp top to close. Refrigerate at least 2 hours and up to 2

Ingredients you will need

Ribs

Adjust oven rack to middle position and preheat oven to 350°F.

Equipment you will use

Oven

Whisk together sugar, water, orange juice ,and lime juice in medium bowl.

Ingredients you will need

Orange Juice

Lime Juice

Sugar

Water

Equipment you will use

Whisk

Bowl

Take the foil rib-packet out of the fridge and open one end. Shape the foil upward like a funnel.

Equipment you will use

Funnel

Aluminum Foil

Pour in braising mixture. Reseal the foil packet and place on rimmed baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 350° for 1 hour. Reduce heat to 250°F and continue cooking until tender, about 2 hours longer.

Equipment you will use

Oven

Carefully remove the pan from the oven and unroll one end of meat packet.

Ingredients you will need

Meat

Equipment you will use

Oven

Frying Pan

Drain all juice into a small saucepan.

Ingredients you will need

Juice

Equipment you will use

Sauce Pan

Add the honey, ketchup, Worchestershire and cayenne pepper to the saucepan.

Ingredients you will need

Cayenne Pepper

Ketchup

Honey

Equipment you will use

Sauce Pan

Whisk furiously with the flame on medium-high. Bring to a boil and then reduce to medium low. Thicken sauce until it's of a spoon-coating consistency, about 10 minutes.

Ingredients you will need

Sauce

Equipment you will use

Whisk

Preheat broiler to high.

Equipment you will use

Broiler

Brush ribs with sauce. Broil until it begins to look glossy and glazed, about 1 minute. Flip ribs and cover with more sauce. Return to broiler until deep mahogany in color, about 1 minute longer.

Ingredients you will need

Sauce

Ribs

Equipment you will use

Broiler

Remove from oven and brush with sauce one more time.

Ingredients you will need

Sauce

Equipment you will use

Oven

Let rest for 10 minutes, then cut into 4 equal portions.

Serve immediately, passing more sauce tableside.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1kilograms

baby back ribs (about 2 full racks)237milliliters

brown sugar 3Tbsps

chili powder 1teaspoon

dry mustard 3Tbsps

garlic salt 118milliliters

granulated sugar 1teaspoons

ground allspice 1teaspoon

ground thyme 79milliliters

honey 1teaspoon

instant espresso powder 6

Juice of two limes 79milliliters

ketchup 118milliliters

orange juice 118milliliters

water 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.