The Deuce is growing like a weed! His interest in cooking is increasing too. So he helped me prep an easy recipe for slow roasted St. Louis style ribs yesterday.
Preheat oven to 250 degrees. (Total cooking time 4-5 hours)
I place a 3-4 lb. rack of St. Louis Style Pork Spareribs on a foil lined baking sheet. Some people prefer to remove the membrane from the back of the ribs. I leave it on.
The recipe calls for the combining of a few ingredients in a small container to make a dry rub. Hubby suggested that I add white wine to the ribs before applying the rub. I didn’t get fancy. I simply poured some Franzia Chardonnay on both sides–just enough to cover it.
1/4 cup sweet paprika
2 tablespoons chili powder
1/2 tablespoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons salt
2 tablespoons ground pepper
3 tablespoons brown sugar
Coat both sides of the rack with the dry rub. I get my fingers dirty so it is generously covered.
Make sure ribs are bone-side down and place in oven for 2 hours.
Turn ribs over, pour a little more white wine on that side, and roast for 1 hour.
Return ribs bone-side down and add a little more white wine. Roast for 1 more hour or until meat easily pulls away from bone.
I sometimes add some of my favorite BBQ sauce and roast for 10 more minutes.
Do you prefer sauce on your ribs?
Do you normally cook ribs in the oven or on the grill?
Do you have a busy week planned?
See ya later,