Chris' Recipes

Bon Appetite!

Pork Loin Back Ribs Barbeque

Written By: Chris - May• 04•13

When ever I spot a managers special, I usually stock up!  These three racks of pork loins were right around seven dollars a piece, so that makes feeding eight of us pretty reasonable.  Like traditional Barbecue, pork ribs should be cooked low and slow.  Although I usually like to allow my pork ribs dry rubbed to sit at least 24 hours in the refrigerator so that they have time to soak up all the wonderful flavors of the rub, this time I just wanted to get them into the oven for the low and slow cooking process.  I also used a simple “Famous Bar-B-Q” rub that I received as a gift from my friend Deb.  It includes Salt, Pepper, Sugar Garlic and some other ingredients that I would have used to mix up my own anyways.  I’ve also used this same rub on steak, chicken, and other pork dishes.  On the label it also suggests that it can be used in soups, salads, baked potatoes popcorn and veggies and that it’ll spice up just about anything!  I decided to do a little looking, but it’s not clear to me if you can buy it on-line or not? http://clembbq.com  The sites claims that Clem Mikeska is the King of BBQ in Central Texas.  Serving some of the best, most authentic, Texas-style Bar-B-Q in the state for over 47 years.

I baked these at 275 for about 5 hours before turning them down even lower until we were ready to sear them; about another hour and a half.  I once heard a pound an hour at 250 degrees for ribs and that has been a good rule for me.  This batch fell off the bone!

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Ingredients:

Pork Loin Back Ribs (these were just under 3 lbs. per rack)
2 Large Onions, sliced
Olive Oil
Clem Mikeska’s Dry Rub
Agave Nectar, Hazelnut flavor because it’s what I had on hand or Honey, or Maple Syrup
BBQ Sauce
Hot Sauce, optional

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Apply a bit of olive oil and evenly with your hands and then have someone else help sprinkle the dry rub generously to one side of the ribs covering the entire rack while you continue to rub it in with your hands.  You want the rub to really soak into the meat. Flip the rack of ribs over and sprinkle additional rub into the other side of the rack ribs.

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When you are ready to bake the ribs, place them on a broiling sheet lined with aluminum foil and line the sliced raw onion on top.  Cover with foil completely and bake into the oven at 250 or 275 degrees for many hours.

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Ribs are done when they are tender enough to easily pull the meat from the bones and the internal temperature is at least 165 degrees.   Once the meat is cooked and tender, remove the cooked onions and set aside to eat if you like them!  The kids like the flavor, but most of them do not care to eat them.  I sautéed these up quickly to brown with some chopped fresh rosemary! 

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I drizzled some of the racks of ribs with the Nectar and BBQ sauce, and left some of them without sauce for Bill.  Then place the ribs on the grill to char and caramelize them.

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Place the ribs on hot grill for three to five minutes over high heat per side to sear the meat and give them a grilled flavor.

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We devoured our ribs along with my smoked macaroni and cheese and some other sides on our first spring day that we got to enjoy eating out doors in the company of all of our kids!

Enjoy!

Cheers!
~Chris

 

 

 

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