Caramelized Slow Baked Pork Ribs

The ‘directions’ list on this recipe is long, but don’t let that intimidate you! There is no doubt in my mind that you will find these Easy Slow Baked Pork Ribs worth the wait. The meat will be gorgeously tender and the seasoning crisply caramelized.

Ingredients

Directions

1. Preheat oven to 300°F.
2. Line a large baking sheet with two large layers of foil (shiny side out).
3. Peel off the tough membrane that covers the bony side of the ribs (*see recipe notes for instructions).
4. Season the ribs evenly on both sides with salt and liquid smoke (*see recipe notes).
5. In a small bowl, combine the coconut sugar, paprika, and garlic powder. Apply the rub to all sides of the ribs.
6. Lay the ribs (meaty side down!) on the prepared baking sheet.
7. Lay another two layers of foil on top of the ribs. Seal the foil tightly by crimping the edges together. Ideally, this is done well (and the edges are folded up) so that both steam and juices stay inside this foil package.
8. Bake in the preheated oven for 2-2½ hours (the meat will be starting to shrink away from the ends of the bone).
9. Remove from the oven and cut the foil pack right through the middle (watch out for steam!)
10. Carefully pull the edges of the foil aside, fully exposing the ribs.
11. Pour excess liquid out of the foil package as carefully as possible (with the ribs still in the foil package). You may choose to use this flavorful liquid or dispose of it.
12. Heat broiler.
13. Cut ribs into serving-sized portions (usually 2 or 3 ribs).
14. Arrange the portions of rib on the foil making sure that the bony side is facing up.
15. Brush on your favorite BBQ sauce. I don’t always have BBQ sauce available and have still loved the ribs even when skipping this step.
16. Broil for 1 or 2 minutes until sauce is cooked on and bubbly (CAUTION: broiling quickly turns to burning! Keep an eye on the ribs to make sure they are nicely caramelized but not burnt).
17. Turn ribs over (now, meaty side up). Brush with BBQ sauce (optional). Repeat the broiling process on this side of the ribs.
18. Alternatively, you can grill the ribs on your BBQ to sear in the flavors but you’ll have to be careful as the meat will easily slide off the bone at this point.
19. Serve and enjoy!

Recipe Notes:

• Easily remove the tough membrane off the ribs by sliding a sharp knife under the membrane (over a bone) at one end of the rib. Lift and loosen the membrane until it rips. Then, grab the edge of the loosened membrane with a paper towel and pull it off. Often the membrane will come off in one piece but you may need to remove it in smaller pieces.
• The combination of sea salt and liquid smoke may be replaced with 1 tsp of hickory smoked salt.