Glazed or Dry-Rubbed Pork Ribs

Glazed or Dry-Rubbed Pork Ribs

Serves 6


6 lbs. Kowalski's Naturally Raised Pork Loin Back Ribs
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- your choice of pork rub (such as Kowalski's Sweet Chili Rub, Mild BBQ Rub or Sweet Heat BBQ Rub), as needed, or 14 oz. bottle Kowalski's Signature BBQ Sauce, divided
Order Groceries
  1. Preheat oven to 275°.
  2. Line a rimmed baking sheet with foil; set aside.
  3. Roll out a second layer of foil approx. double the length of the ribs; place ribs in the center.
  4. Season generously with salt and pepper.
  5. Season generously with rub or brush with sauce on both sides.
  6. Wrap the foil up and over the ribs; place foil-wrapped ribs on the lined baking sheet.
  7. Bake in preheated oven for 2 hrs.
  8. Remove outer layer of foil; brush sauced ribs liberally with more sauce.
  9. Continue cooking until meat is fork-tender and starting to pull away from the bone (about 1 hr. more).
  10. Turn on broiler; broil ribs until slightly charred on the edges (3-5 min.).
  11. Remove ribs from the oven; let rest for 10 min.
  12. Slice ribs into individual rib pieces; serve with additional sauce at the table, if desired.

Pro Tips:

  • To add extra flavor and help bind the pork rub to your ribs, brush them with your favorite mustard before seasoning.
  • After unwrapping your ribs, spritz or spray them with a 50/50 blend of apple cider vinegar and apple juice for added flavor and tenderness.