Don't F*ck Up the Ribs
Tender, smoky-sweet pork ribs inspired by AryaHungry's four-hour oven method, finished under the broiler for a sticky caramelized top.
- Prep
- 15 minutes
- Cook
- 4 hours, plus about 2 minutes to broil
- Serves
- 1 rack, about 2 to 4 servings
What you need
Ribs
- 1 rack pork ribs
- Kosher salt, for both sides
- Yellow mustard, enough to coat both sides
- 1 cup brown sugar, divided
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons smoked paprika
- Neutral oil, for finishing
THE PLAN.
- Heat the oven to 300°F.
- Remove the membrane from the bone side of the ribs.
- Season both sides generously with salt.
- Coat both sides with yellow mustard. It acts as the binder for the rub.
- Whisk together 3/4 cup brown sugar, onion powder, chili powder, and smoked paprika.
- Cover the ribs completely with the rub. Put them meat-side up in a baking dish.
- Wrap the dish tightly in aluminum foil. Bake for 4 hours.
- Remove the foil. Brush the top of the ribs with a little oil, then sprinkle with the remaining brown sugar and a small pinch of salt.
- Return the ribs to the oven under a low broiler for about 2 minutes. Watch them closely so the sugar caramelizes without burning.
- Rest briefly, slice, and serve.