Texan Style Pork Ribs
In my mind, not much beats a slow-cooked, spice-rubbed pork rib that has been finished over a flame. The aroma gets me every time! And it must be served with a tangy slaw and ideally, a basket load of crispy fries! Throw in a bunch of onion rings, a double whisky with a dash of dry and I’ll happily live in a food coma for the rest of the day even in lockdown!
So I was browsing my local Woolworths the other day with a couple of baby back ribs in my basket and I came across a new spice rub from McCormick, intrigued, I threw those two babies in my basket and headed home to give those baby back ribs the rub of their life!
The result?
Bloody delicious! It took us all back to San Antone by American Pit Master, Kevin Bludso.
Now, you can sure as hell make your own rub as I often do but I promise I will not judge if you buy a pre-made one!
Here is the basis of a good pork rib spice rub”¦
Method
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All you need to do is mix together the spice rub ingredients (or use the McCormacks version) and rub it on those ribs.
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Rub the spice mix into your pork ribs, wrap in cling film, and pop in the fridge for at least 2 hours. Overnight is best!
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Preheat oven to 140°C.
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Place the ribs in an oven-safe dish or pan. Drizzle a little olive oil over them, add the water, cover with foil, and place in the oven for three hours. Check them once every hour and baste with the pan juices.
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Remove the foil and either, turn the heat up to 200°C and bake them until beautifully browned. Or, ideally, finish them off over fire. A weber is perfect, or a gas BBQ, hell, whack a cooling or oven rack in your open fire and cooked them off there. Fire and smoke create the ultimate rib in my book!
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Smoked paprika
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Garlic powder
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Onion powder
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Salt
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Pepper
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Chilli powder
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Ground cloves
