Salt and Pepper Ribs
Ingredients List
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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
Cooking Instructions
In a small bowl, combine salt, black pepper, white pepper, cayenne pepper, and garlic powder. Set aside the spice mix for later use.
In a small bowl, combine vinegar and Dijon mustard and stir until blended.
Place the ribs on a baking sheet lined with foil, with the meat side facing down. Use a sharp knife to make shallow slashes every few inches across the membrane covering the ribs, making 3 or 4 small cuts between each bone, about 1/4 inch deep.
Apply half of the Dijon mustard mixture over the ribs. Sprinkle with 40% of the spice rub. Flip the ribs over and spread the remaining mustard and vinegar mixture on top. Season with the rest of the spice rub, keeping aside 1 or 2 teaspoons to add after cooking if desired.
Cover the ribs and refrigerate them for 4 to 12 hours before baking, ensuring they remain uncovered.
Preheat the oven to 300°F (150°C). Take the ribs out of the refrigerator.
Place the ribs in the center of the preheated oven and bake for 1 1/2 hours. After removing from the oven, baste with the pan drippings. Continue cooking for another 1 1/2 hours or until the ribs are very tender and a knife easily slides through the meat.
Take the ribs out of the oven, baste them once more, and allow the ribs to rest for 15 minutes before slicing and serving.
Chef's Tips
For the best results, use a 3 1/2 to 4-pound rack of ribs. Alternatively, you can substitute with baby back ribs if preferred.
If you don't use the reserved 1 to 2 teaspoons of spice rub on the ribs, try adding it to coleslaw or potato salad for extra flavor.
If you're short on time, you can skip the 4 to 12 hours of resting and cook the ribs right away—they'll still turn out delicious.
Pair with my All-American Barbecue Sauce for an extra burst of flavor.
Editor's Tip:
The nutritional information provided reflects the full amount of the salt and pepper rub. The actual values may differ based on the quantity consumed.
Nutrition Information (per serving)
| 400 | Calories |
| 30g | Fat |
| 1g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| 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.
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Evaluation :
5/5