Glazed or Dry-Rubbed Pork Ribs
Ingredients
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 Mild BBQ Rub or Sweet Heat BBQ Rub), as needed, or 14 oz. bottle Kowalski's Signature BBQ Sauce, divided
Directions
- Preheat oven to 275°.
- Line a rimmed baking sheet with foil; set aside.
- Roll out a second layer of foil approx. double the length of the ribs; place ribs in the center.
- Season generously with salt and pepper.
- Season generously with rub or brush with sauce on both sides.
- Wrap the foil up and over the ribs; place foil-wrapped ribs on the lined baking sheet.
- Bake in preheated oven for 2 hrs.
- Remove outer layer of foil; brush sauced ribs liberally with more sauce.
- Continue cooking until meat is fork-tender and starting to pull away from the bone (about 1 hr. more).
- Turn on broiler; broil ribs until slightly charred on the edges (3-5 min.).
- Remove ribs from the oven; let rest for 10 min.
- 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.
