SALT AND PEPPER SPARE RIBS | ALLRECIPES
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Pork Spare Ribs
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- 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.
- 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.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- 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.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 120.2 mg, FatContent 30.2 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 11.1 g, SodiumContent 1084.1 mg, SugarContent 0.1 g
CINCINNATI CHILI - A SKYLINE CHILI COPYCAT RECIPE
If you don't have a Skyline Chili near you and you are craving the comfort of an authentic Cincinnati Chili I have you covered with this Skyline Chili Copycat recipe!
Provided by Michaela Kenkel
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 2 hours
Yield 6
Number Of Ingredients 19
Steps:
- In a large Dutch oven, whisk together water and tomato paste.
- Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.
- Add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.
- Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.
- The next day, skim the grease from the top of the chili, before warming it to serve.
Nutrition Facts : Calories 522 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 115 milligrams cholesterol, FatContent 31 grams fat, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 1186 grams sodium, SugarContent 7 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 15 grams unsaturated fat
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