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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.

  1. Heat the oven to 300°F.
  2. Remove the membrane from the bone side of the ribs.
  3. Season both sides generously with salt.
  4. Coat both sides with yellow mustard. It acts as the binder for the rub.
  5. Whisk together 3/4 cup brown sugar, onion powder, chili powder, and smoked paprika.
  6. Cover the ribs completely with the rub. Put them meat-side up in a baking dish.
  7. Wrap the dish tightly in aluminum foil. Bake for 4 hours.
  8. 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.
  9. Return the ribs to the oven under a low broiler for about 2 minutes. Watch them closely so the sugar caramelizes without burning.
  10. Rest briefly, slice, and serve.

Sources & Inspiration

YouTube ↗