Last weekend I made a “meat run” to Blood Farm in West Groton. I loaded up on sausage and rib eye steaks, but I also spotted some country style pork ribs.
I bought a few pounds of them, though I really didn’t have a clue how I was going to fix them.
It turned out to be a non-issue, since I came home last night to discover that Suzanne had prepared them for me. She used a dry rub of seasoning and baked them on low heat for a couple hours. Then she broiled them to brown them and to make the outside a little crisp, while the inside was still moist.
Prep time: 5 mins Cook time: 3 hours Servings: 4 or just me
– 4 pounds pork ribs
– 1 Tablespoon sea salt
– 1 Tablespoon paprika
– 1 Tablespoon garlic powder
– 1 Tablespoon onion powder
– 1 Tablespoon chili powder
– 2 Teaspoon ground black pepper
– 2 Teaspoon cumin
– 2 Teaspoon cayenne pepper
- Preheat oven to 250F.
- Combine and stir all spice ingredients together in a small bowl.
- Rub both sides of the ribs with the seasoning and place the ribs on a baking sheet, rib side down.
- Place the ribs on the middle rack of the oven.
- Bake the ribs for about 2 hours and 45 minutes, turning occasionally. Broil the ribs for about 3-4 minutes on each side to brown the meat.
- Cut the ribs and serve. I love them with homemade applesauce, but a good barbecue sauce would be nice too.