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Ingredients
- 12 pounds baby back pork ribs appoximately 4 slabs
- 4 cups maple or date sugar
- 4 teaspoons smoked paprika
- 4 tablespoons paprika
- 4 tablespoons garlic powder
- 4 teaspoons black pepper
- 4 teaspoons salt
- 4 teaspoons yellow mustard powder.
- 4 teaspoons chili powder or Elrod’s Season Master spice mix (no artificial flavors preservatives, MSG, GMO’s, Colors or Dyes
- 4 teaspoons oregano leaves
- 4 teaspoons dill
- 4 teaspoons red pepper powder
Ingredients
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Instructions
- Preheat oven to 300 degrees f.
- Peel off tough membrane that covers the bony side of the ribs.
- Mix all together the sugar and spices
- Use mixture to apply rub to ribs on both sides.
- Place ribs on nonstick heavy-duty aluminum foil meat side down.
- Place one teaspoon liquid smoke on the bottom aluminum foil of each rib packet.
- Cover top of ribs with aluminum foil.
- Seal layers by rolling and crimping edges tight with crimp facing up.
- Place two rib packets on each large baking sheet with crimp facing up.
- Bake for 2 1/2 hours
- Remove pans from oven and remove ribs from aluminum foil.
- Set oven to broil and allow oven to come to temp for broil.
- Cut ribs into serving sized portions of 1, 2 or 3 ribs.
- Arrange on broiler pan, bone side up.
- Brush on sauce liberally.
- Broil for 1 to 3 minutes until sauce is bubbling.
- Turn ribs over.
- Brush sauce liberally on the other side.
- Broil for 1 to 3 minutes until sauce is bubbling
Recipe Notes
