|Recipe from: hansenchristiancenter|
“OK, I am about to share with you the recipe that I would use if ever I were in a big “Rib BBQ Championship of the World” competition.”
4 slabs pork loin back ribs
First Stage Dry Rub:
½ cup dark brown sugar
½ cup paprika
⅓ cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1½ teaspoons dried oregano
1½ teaspoons white pepper
1 teaspoon cumin
½ cup apple juice per slab
½ cup grape juice per slab
¾ cup First Stage rub
¼ cup brown sugar
1½ cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
½ cup honey
Raw Preparation: Place slab of ribs bone side down on table.
Slide knife under the membrane and against the end bone to separate the 2.
With a dry paper towel, grasp the edge of the thin membrane and pull.
The entire membrane should separate from the rib.
Preheat oven to 250°F.
Combine First Stage rub and mix well.
Generously apply rub onto the front and back sides of ribs.
Gently pat to ensure that rub will adhere.
Place ribs meat-side up on a broiler pan and bake for 2¼ hours.
Remove ribs from oven.
Place each rib meat-side down on its own doubled aluminum foil square.
Foil should be large enough to completely wrap rib.
Mix the Second Stage juices.
Pour 1 cup of liquid over each rib.
At the same time wrap and seal each rib tight.
Return to the oven for 1 hour.
Remove wrapped ribs from oven.
Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs.
Place uncovered in the oven meat-side up for 30 minutes.
Remove ribs from oven and increase oven temperature to 350°F.
Brush finishing glaze on both sides of ribs.
Place ribs in oven for 10 minutes, or until sauce caramelizes.
Read more and enjoy this amazing recipe and many more when visiting hansenchristiancenter