This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
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Eqra Khan
[email protected]These ribs were delicious!
Ibt Sam
[email protected]I followed the recipe exactly and the ribs were overcooked.
Md Afzal Khan
[email protected]These ribs were a bit too spicy for my taste.
prasanna bhandari
[email protected]I love this recipe! The ribs are always so juicy and flavorful.
mawujitse rueben
[email protected]These ribs were easy to make and turned out great! I will definitely be making them again.
Bafana Ndlovu
[email protected]I've made these ribs several times and they are always a hit with my family and friends.
Nahim Nahim
[email protected]These ribs were delicious! I would definitely make them again.
Natividad Arellano
[email protected]I followed the recipe exactly and the ribs were overcooked. I would recommend cooking them for less time.
Sagar Sagar
[email protected]These ribs were a bit too spicy for my taste, but they were still good.
Christina Faulkner
[email protected]I love this recipe! The ribs are always so juicy and flavorful. I've tried other dry rub recipes, but this one is by far the best.
shagor Khan
[email protected]These ribs were easy to make and turned out great! The dry rub was delicious and the ribs were fall-off-the-bone tender.
Jevion White
[email protected]I've made these ribs several times now and they are always a hit. The dry rub is so flavorful and the ribs are always cooked to perfection.
funny midiya
[email protected]These ribs were amazing! The dry rub was perfect and the ribs were so tender and juicy. I will definitely be making these again soon.