Ribs They’ll Love
Make tender ribs in the oven. These fall-off-the-bone ribs are rubbed in my own homemade spice rub and sauce and baked to perfection in the oven.
Servings: 4
Ingredients
- 1 slab pork ribs
- Zestuous Rub
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tbls Worcestershire sauce
- 1/2 tsp liquid smoke optional
Zestuous Sauce
- 1/4 cup maple syrup
- 1/4 cup ketchup
- 1 tbls Dijon mustard
- Hot sauce to taste optional
Instructions
- Remove: Using a paper towel, grab the silverskin on the back of the ribs and pull off as much as you can.
- Trim: If you are using spare ribs, trim the ribs to separate the top portion of meat from the rib cage, and cut into serving-size portions (about 3 ribs per serving)
- Rub: Place the ribs into a 13x9 pan. Generously rub Zestuous rub all over the meat.
- Combine: In a small bowl, combine soy sauce, apple cider vinegar, Worcestershire sauce and liquid smoke. Pour evenly over the ribs. Cover with foil and bake in a 300-degree oven for 3 hours.
- Pour: Remove the ribs from the pan and pour the juices into a fat separator.
- Combine: In a small pot, combine 1 cup of the juices with maple syrup, ketchup and mustard. If you like your sauce spicy, add hot sauce to taste. Reduce over medium-low heat for 15 minutes, until slightly thickened.
- Grill: When it’s time to eat, light up the grill to medium heat. Grill the ribs just long enough to get the fat on the ribs a little crispy. Baste with barbecue sauce as you grill. This should take no longer than 10-15 minutes.
- Serve: Serve with extra sauce. Enjoy you grill master, you!
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 1062mg | Potassium: 217mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg