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Low and Slow Oven Roasted Ribs
Low and Slow Oven Roasted Ribs
MANTENER PANTALLA ENCENDIDA
Rendimiento: Makes 6 (1/2 rack) servings
Ingredientes
Ingredients
1/4 cup sweet paprika Or half sweet and half smoked paprika1 1/2 tablespoons firmly packed dark brown sugar
1 tablespoon powdered chili pepper; or a blend of Ancho and chipotle chilies
1 1/2 teaspoons celery salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin
1 1/2 teaspoons cinnamon
3 racks baby back ribs
1/4 cup apple cider vinegar
3 tablespoon salt
2 tablespoons freshly ground black pepper
3/4 cup barbecue sauce
Método de preparación
The day before cooking:
- Combine paprika, brown sugar, chili pepper, celery salt, garlic powder, mustard, cumin and cinnamon in a small bowl.
- Set aside. Rinse ribs with cold water and pat dry with paper towels.
- Using a brush, lightly coat both sides of the ribs with vinegar.
- Lightly sprinkle ribs with salt and pepper on both sides.
- Well coat both sides of the ribs with paprika mixture.
- Wrap in plastic wrap and place in foil lined broiler pan in Sub-Zero refrigerator overnight.
To make ribs:
- Position oven rack to rack position 3.
- Preheat Wolf electric oven in CONVECTION at 350°F.
- Uncover ribs and place in broiler pan without grill, meaty side up.
- Place pan in oven.
- After 30 minutes, tightly cover ribs with aluminum foil.
- Reduce oven temperature to 225°F.
- Bake for three hours.
- Meat should begin to shrink and expose the tips of the bones.
- If bones are not exposed, return the ribs, covered, to the oven for 15 to 30 minutes and check again.
- Position oven rack to rack position 5.
- Touch or turn oven to BROIL 2.
- Brush each rack of ribs with 1/4 cup barbecue sauce.
- Place in oven about 5 minutes or until the sauce has caramelized.
To make ahead:
- After ribs cool completely, wrap in several layers of plastic wrap.
- Ribs can be frozen in Sub-Zero freezer.
- Bake as above.