SLAB OF PORK RIBS RECIPES

Steps:

• Preheat the oven to 250 degrees F.
• Season the ribs well with salt and pepper and place them on a baking sheet lined with aluminum foil and fitted with a baking rack. For Bone-in, dry-roast for 90 minutes, uncovered. [See Note 3]For Boneless, cover with foil and bake for 90 minutes. [See Notes 1 & 2]
• Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored 10 to 15 minutes.Pour off any abundance of grease that has collected in the pan.
• After 90 minutes, remove the baking tray from the oven and carefully pour off any abundance of liquid and oil that has collected in the pan. [See Note 4]
• Next, increase the oven temperature to 350 degrees F. Baste the ribs with BBQ sauce and return, uncovered, to the oven.
• Continue basting in 30-minute intervals, turning the ribs each time you baste with sauce. After 90 minutes, the meat will begin to fall apart it's so tender – you’ll notice this when you turn the ribs during basting.
• Once the ribs are tender, increase the oven to broil. While the oven heats, baste the ribs one last time before returning to the oven.
• Broil the ribs for a minute or two just to caramelize the sauce. The sugars in the sauce can char fast so be sure to stay close to the oven during the broiling process.
• Serve with your favorite BBQ sides like mac n cheese, cole slaw, or potato salad.

Steps:

• Preheat oven to 250 degrees.
• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.