Ingredients
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4 teaspoons kosher salt
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1 tablespoon freshly ground black pepper
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1 teaspoon freshly ground white pepper
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1 teaspoon cayenne pepper
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½ teaspoon garlic powder
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2 tablespoons white vinegar
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2 teaspoons Dijon mustard
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1 rack St. Louis-style pork spare ribs
Directions
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Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
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Stir vinegar and Dijon mustard together in a small bowl.
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Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
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Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
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Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
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Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
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Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
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Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Chef's Notes
Use a 3 1/2- to 4-pound rack of ribs. You can use a couple slabs of baby back ribs instead if you like.
If you don't end up using the reserved 1 to 2 teaspoons of spice rub for the ribs, use it for coleslaw or potato salad.
If you have to cook these right away instead of letting them sit for 4 to 12 hours, then go ahead — they will still come out really good.
Serve with my All-American Barbecue Sauce.
Editor's Note:
Nutrition data for this recipe includes the full amount of salt and pepper rub. The actual amount consumed will vary.
Nutrition Facts (per serving)
400 | Calories |
30g | Fat |
1g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 400 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 11g | 56% |
Cholesterol 120mg | 40% |
Sodium 1084mg | 47% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 29g | 58% |
Vitamin C 0mg | 0% |
Calcium 52mg | 4% |
Iron 2mg | 12% |
Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.