Skip to main content

For Crispy Pork Ribs, Make it Low, Slow and Dry

No matter where your pork comes from – the grocery store or wild outdoors – this easy-to-follow pork ribs recipes is a must-try

For Crispy Pork Ribs, Make it Low, Slow and Dry
Dry rub pork ribs cut apart after slow roasting and ready for serving. (David Latt photo)
Print Recipe

Editor’s Note: The following rib recipe was created for store-bought domesticated pork. But don’t let that stop you from giving it a try on wild feral hogs.

Jump to Crispy Pork Ribs Recipe

The summertime debate is on. What is the easiest way to cook pork ribs? Boil, roast or grill? High heat, low heat, wet sauce or dry rub? I’ve tried them all. Now the question is settled, at least for me. Slow roasting with a dry rub. To avoid summer’s heat, I put the ribs in a 250 F oven before I go to bed. When I wake up, the ribs are moist with a bacon-thin, sweetened crust. And these best-ever ribs cooked while I was fast asleep.

My mother taught me to make pork ribs with a thick coating of sauce sweetened with brown sugar and raisins. Eating those finger-licking ribs was one of my favorite childhood memories.

Spices for Dry Rub Pork
Mix of kosher salt, black pepper, brown sugar, cumin, coriander and cayenne for dry rub slow-roasted pork ribs. (David Latt photo)

Everything changed on a busy research trip to Abilene and Fort Worth, when I ate at 25 restaurants in 36 hours. I fell in love with West Texas BBQ.

At restaurant after restaurant, I watched grill masters lay bundles of mesquite into their subcompact car-sized smokers. With the heavy metal doors open, the wood crackled as flames enveloped the logs The grill masters seasoned their racks of pork ribs with thick, grainy coats of brown sugar and spices rubbed onto the meat. Waves of dry heat radiated from the smokers. But the heat that would cook these ribs would come not from an open fire but from smoldering mesquite embers.

When the doors were closed, the blazing logs were starved of oxygen. The flames died and a delicate smoke filled the air. At that moment the grill masters loaded in the racks of ribs coated with sweetened dry rub. Hours later, the ribs were removed, their outer coating thickened to crispness, creating what grill masters call “bark.”

I loved those ribs even more than the ones from my childhood.

At home, without the benefit of a smoker, I experimented for years to duplicate that sweet-crispness. Nothing could ever recreate the wonderful mesquite smokiness but I did succeed in making ribs with bark as good as any I enjoyed in West Texas.

High heat versus slow cooking

Cooking with high heat is exciting. There is great pleasure in watching the pyrotechnics of an outdoor grill as sizzling fat catches fire. Roasting at low heat in the oven lacks that excitement.

And yet, what happens in an oven set at 250 F has its own kind of magic. In the darkness of the oven, the waves of steady heat melt the fat inside the rack, tenderizing the meat and gently fusing the dry rub to the outside of the ribs.

The best magic of all is that the oven does the work. No standing over a blazingly hot grill on a hot day. Once the oven door closes, there is nothing to be done.

Recommended


Walk into the kitchen and a savory-sweet aroma scents the air. Pull the baking tray out of the oven and press a finger against the outside of the rack. The soft pliancy of the meat has been replaced by a jerky-like crust as sweet as a crème Brulee topping.

Slow-Roasted, Dry-Rubbed Pork Ribs

Rack of Pork Ribs, Trimmed
Rack of pork ribs, trimmed. (David Latt photo)

Cooking time depends on the size and thickness of the rack.

Buy good quality pork. Asian and Latin markets are often a reliable source of fresh pork products. Unlike the ribs sold in upscale supermarkets, the ribs in these markets will most likely be untrimmed.

Above the actual ribs, the rack will have a top portion with boneless flap meat and a section with thick bones similar to country-style ribs. Another smaller piece of flap meat will stretch across the back of the rib bones.

Requiring only a sharp filleting knife and a few minutes, removing the flap meat and the top portion is not difficult. The flap meat is excellent to use in stir fries, slow-roasted in the oven or grilled on the BBQ.

A white membrane is attached to the outside of the flap meat. Use a sharp filleting knife to separate the meat from the membrane and discard.

The flap meat and country-style bones can be prepared in the same manner as the ribs. They will cook more quickly and should be removed from the 250 F oven after a total of 2 to 3 hours depending on thickness.

While the rack of ribs does not have to be turned over, the flap meat and country-style bones should be turned over after one hour for even cooking. After another hour, use kitchen shears to cut off a small piece of meat to test for doneness. Return to the oven if the meat is not yet tender.

To eat the country-style ribs, have a sharp paring knife handy to help cut out those hard-to-reach tasty bits tucked between the bones.

The ribs can be cooked ahead and reheated. In which case, do not cut apart the ribs until ready to serve. Reheat in a 300 F oven for 15 minutes.

Crispy Pork Ribs Recipe

Serves: 4
Prep time: 30 minutes
Cook time: 6-8 hours

Ingredients:

  • 1 rack pork ribs, 4 to 5 pounds (washed, dried)
  • 3 cups brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • ¼ cup cumin
  • ¼ cup coriander
  • ½ teaspoon cayenne (optional)

Directions:

  1. Place a wire rack in the middle of the oven. Preheat to 250 F.
  2. Select a baking pan or cookie sheet that is 2 inches longer than the rack of ribs. Cover the pan with aluminum foil for easy clean-up. Place a wire rack on top of the aluminum foil.
  3. Lay the rack of ribs on a cutting board, bone side up. Use a sharp filleting knife to remove the tough membrane on the bone side of the rack. Let the knife help you lift the membrane. Use your fingers to pull the skin off the bones and discard.
  4. Do not cut off any fat.
  5. In a bowl, mix together dry ingredients.
  6. For easy cleanup, lay a sheet of plastic wrap on the cutting board. Place the rack on the cutting board. Layer a thick coat of the dry spices onto both sides, covering the meat and bones.
  7. Reserve left-over dry rub in an air-tight container and refrigerate for later use.
  8. Carefully place the rack of ribs on the wire rack meat side up.
  9. Put the baking sheet into the preheated oven.
  10. Roast six hours. Remove from oven. Use kitchen shears to cut off a small piece and taste.
  11. The outside should have a jerky-crispness. The meat inside should be moist and tender. The tapered end of the rack where the bones are small will cook faster than the rest of the ribs. Use the kitchen shears to cut off that section before returning the rack to the oven for another one-two hours. Be careful not to dry out the meat.
  12. Once the ribs are cooked, remove from the oven and let the meat rest for five minutes.
  13. Cut between the rib bones and chop into pieces any flap meat without bones. Serve hot with a green salad, Cole slaw, baked beans or freshly steamed vegetables.

Copyright 2016 David Latt via Zester Daily and Reuters Media Express




GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Gear

Lew's Custom Pro Gen 3

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Other

Light up the Salt

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Fishing

Caring for the Catch

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Fishing

Snook on the Hook

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Guns

TriStar Cobra III Field Pump Super Compact .410

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Gear

Federal Premium Freight Train Copper Sabot Slug

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Fishing

Saltwater Setup

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Fishing

Jacks to the Max

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Gear

Beilue's Best from ICAST 2024: Baits & Tackle

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Gear

Beilue's Best from ICAST 2024: Rods

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Gear

Beilue's Best from ICAST 2024: Reels

Saltwater gamefish like sailfish, mahi-mahi and jack crevalle are known for their blistering runs, acrobatic jumps and p...
Fishing

The Fight is On

Game & Fish Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Get the Game & Fish App apple store google play store

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now

Never Miss a Thing.

Get the Newsletter

Get the top Game & Fish stories delivered right to your inbox every week.

By signing up, I acknowledge that my email address is valid, and have read and accept the Terms of Use