Slow Roasted Bone-In Pork Ribs
Spoon tender, melt in your mouth bone in pork ribs: marinated, dry rub or barbecued!
- Packs bone-in country style pork ribs 2
For marinade (per pack of ribs)
- Shiner Boch or other medium bodied beer 1 bottle
- onion ½ , coarsely chopped
- cloves of garlic 3-4, peeled and smashed to release flavor, not minced
- bay leaf 1
- peppercorns 10-15
- kosher salt 2Tbsp
For dry rub
- I generally wing this but here are some guidelines. Quantities are per pack of ribs.
- dry mustard 1Tbsp
- chile powder 1Tbsp
- ground coffee 1Tbsp
- onion powder 1Tbsp (you can also use garlic powder but I prefer onion)
- season salt 1Tbsp
- white pepper 1tsp
- chopped rosemary ½ tsp
- Additional ingredients for additional flavor: (I would choose one - these are very strong flavors)
- chipotle powder 1tsp (for some smoky heat)
- cayenne ⅛-½ tsp according to heat preference
- smoked paprika 1/2tsp (for smoke without spice)
- Salt and pepper
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- Preheat oven to 250 degrees.
- Place each pack of ribs in a gallon size ziploc bag and add all marinating ingredients above. Fill with enough water to about ¾ full. Close bag and place on plate inside refrigerator overnight. I like to turn mine once or twice before bed to evenly distribute. Before moving on with instructions, remove ribs from marinade and dry thoroughly with paper towels. Proceed with dry rub or barbecue instructions.
Dry Rub Instructions
- Combine all dry rub ingredients in small bowl. Dry ribs thoroughly and place in medium bowl. I like to throw in about a tablespoon of vegetable oil and toss the ribs so the dry rub sticks better. Using a small spoon, sprinkle the dry rub into the bowl and toss. Repeat until the dry rub is gone and the ribs are coated. Repeat with each pack of ribs.
- Dry ribs thoroughly and generously coat with black pepper and kosher salt
- Wrap 3-4 ribs at a time tightly in aluminum foil. Turn pack and wrap with another sheet of aluminum foil in the opposite direction. Repeat until all ribs are wrapped. I place mine in 9x12 pyrex casserole dishes (2 packs per casserole). If you are doubling this recipe, use 2 casserole dishes on 2 racks and switch dishes midway through baking.
- Place ribs in oven for 4 hours. Midway through cooking, remove casserole and flip packets over. Return to oven. When time is up, remove ribs from oven. Very carefully open foil packets. These will be very hot and steam will rise when you open packets. You can try to use tongs but these are so tender, sometimes I have to use a slotted spoon. Remove to serving platter and serve with sides of choice. If barbecuing, head over to sauces and check out my barbecue sauce!
- I usually barbecue unless I'm doing a dry rub which stands on it's own. You wouldn't want to cover up all of those wonderful flavors with sauce...even MY sauce!
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