Recipe continued from page 20
Method of Preparation
1. Remove the membrane from the back of
the ribs. Use a large pinch of salt between your
fi ngers to grab the membrane and pull from
the bones.
2. Mix together all of the dry rub ingredients,
rub both sides of the ribs and refrigerate at
least 2 hours.
3. Combine all ingredients for the cooking
brine.
4. Roast ribs in oven, uncovered, at 400
degrees for 20 minutes.
5. Remove the ribs from the oven. Place the ribs
in a shallow baking pan. Cover with brine, then
cover with foil.
6. Bake in oven at 350 degrees for 1-to-1½
hours. After one hour, test the meat between
the ribs by passing a pointed knife through to
check for tenderness. The knife should pass
through the meat with no resistance. If not fully
tender, recover and put back in the oven until
fully tender.
90 GASPARILLA MAGAZINE • July/August • 2020
7. Remove the ribs from the oven, discard the
aluminum foil and save the brine. Generously
brush both sides with your favorite BBQ sauce.
Brine can be added to your favorite BBQ sauce
for dipping, or can be saved in the freezer for
the next batch of ribs.
Optional: Move an oven rack near the top
of the oven. Turn broiler to high and broil the
ribs for 3-to-4 minutes, just until the BBQ sauce
begins to caramelize. Keep a close eye on the
ribs while they broil, so the sauce doesn’t burn.