Succulent Spice-rubbed Ribs with Southern Comfort Barbecue Sauce
The subtleties involved in seasoning, smoking, saucing and cooking ribs could fill an entire volume, which I will not attempt at this juncture. In an effort to narrow down a technique for what I consider to be the simplest and yet most extraordinarily succulent ribs, I offer you this recipe. The procedure involves rubbing the ribs with a savory blend of spices (freshly ground from PCC’s bulk spice section!) and slow-cooking them in your oven (yes, your oven!) until they are melt-in-your-mouth tender. This helps the rub marinate the meat as it gently roasts. Then you fire up your barbecue, sauce the ribs and grill them over a little smoke until they are bubbly, sticky and practically falling off the bone. Yum!
Preheat oven to 275° F.
Coat the ribs on both sides with the rub. Use about 1/4 cup per rack of ribs. (You will have some left over for another project.) Place them in a large roasting pan and pour the apple juice around them. Cover the pan with foil and place in the oven. Cook about 1-1/2 hours or until the meat is fork tender.
Remove the ribs from the pan. You can do this step up to a day in advance.
Heat a gas or charcoal grill to high heat. Brush the ribs with the barbecue sauce. If you like you can throw a few wood chips (like apple wood or mesquite) directly on the coals or the lava rocks. Place the ribs, meaty side down, on the grill and cook for about 3 minutes or until the sauce is bubbly and starting to caramelize. Turn them over and do the same to the other side. If you want more sauce and more caramelization, brush them lightly one more time and repeat the action.
Remove the ribs and cut them apart. Serve with extra sauce and lots of napkins.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired June 23, 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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