Brown Sugar Pork Ribs
Published July 2, 2008
David Latt
- Total Time
- At least 12 hours
- Rating
- Comments
- Read comments
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Ingredients
1 rack of pork ribs
½ teaspoon cayenne
1 pound brown sugar
¼ cup kosher salt
Pepper
6 ounces tomato paste
1 small yellow onion (peeled, finely chopped)
2 cloves garlic (peeled, finely chopped)
Olive oil
Nutritional analysis per serving (4 servings)
123 grams carbs; 259 milligrams cholesterol; 1440 calories; 33 grams monosaturated fat; 14 grams polyunsaturated fat; 25 grams saturated fat; 83 grams fat; 1 gram trans fat; 3 grams fiber; 1181 milligrams sodium; 53 grams protein; 116 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim excess fat, the membrane, and flap from the ribs. Reserve the flap, trimmed of its membrane, to grill for tacos. Spread a piece of plastic wrap on the counter 5” longer than the rack. Dust the meat side of the ribs with the cayenne.
- Step 2
Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.
- Step 3
In the morning remove the ribs. The dry mix will have transformed into a slurry. In a sauce pan sauté the onions and garlic with olive oil until lightly browned; season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste. On a low flame simmer the sauce for 20 minutes. Taste and adjust the flavor if necessary.
- Step 4
Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then put the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the “cold” side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.
Private Notes
Comments
These were easy and delicious, my first time making ribs! However, I agree that 1/4 C salt was a bit much, would use 1/8 C next time.
Excellent, but I'll use less salt next time.
I just used 1/8 salt, as suggested by several comments plus added a few squirts of Lea and Perrins, yellow mustard and a pinch of dried oregano to add some umami. I like the depth those items added.
Prepared and roasted per instructions. Delicious but DRY, almost jerky desicated! I will try again soon with adjustments: 1) keep it low and slow - reduce temp to 300 degrees, add a TBSP of water to the pan, then seal pan with foil, roast for 60 minutes 2) finding it cloyingly sweet, I added apple cider vinegar to taste, striking the perfect balance 3) lightly slather ribs with the sauce, then roast uncovered for 25 minutes @ 345 degrees to achieve a nice char
I just used 1/8 salt, as suggested by several comments plus added a few squirts of Lea and Perrins, yellow mustard and a pinch of dried oregano to add some umami. I like the depth those items added.
I reduced the salt, added the L&P, mustard powder, and dried oregano and finely chopped fresh marjoram. Finding it the sauce too sweet and thick, I adjusted it by adding 3+ TBSP of apple cider vinegar. Perfect!
This was so good! So-so good! The person picking up my groceries or the butcher gave me beef ribs rather than pork, but I did it anyway! Also, no tomato paste so used a nice organic, tasty ketchup. I cooked in tinfoil on the grill. Last couple minutes straight to the grate for burnt ends. This was so good! Stand-at-the-counter-and-eat good!