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Author Notes: This recipe is based on the pork ribs I make for friends and family on special occasions and at Q Barbeque. For that tender, falling-off-the-bone texture I love, I reach for ribs from Smithfield. In this busy day and age, it's always nice to find a reason for people to gather around over a slow-cooked meal and celebrate together. —Tuffy Stone
Serves 3 to 6
- FOR THE DRY RUB AND RIBS:
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 3 racks of Smithfield Extra Tender Fresh Pork Back Ribs (membrane removed if desired)
- apple juice in spray bottle
- FOR THE ROASTED TOMATO, HONEY & CHIPOTLE GLAZE:
- 1 14.5-oz. can fire-roasted diced tomatoes
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3 tablespoons pureed chipotle chiles in adobe sauce
- Combine all ingredients for the dry rub in a small bowl and mix well. Pat the ribs dry with paper towels and generously coat both sides of the ribs with the rub. Set aside at room temperature for 1 hour.
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Place the ribs on the baking sheet, meaty side up, and cook for 2 hours, spraying both sides of ribs with apple juice every 30 minutes. If ribs are drying out after an hour, cover with aluminum foil.
- Meanwhile, make the roasted tomato, honey & chipotle glaze. Sauté the tomatoes, onions, and garlic in olive oil over medium-high heat for 2 minutes. Stir in the tomato paste and cook 2 minutes. Add the remaining ingredients and cook for 15 minutes until the onions are tender; let cool. Carefully pour the glaze into a blender and pulse until smooth. Add water to thin if needed.
- Remove the ribs from the oven and brush both sides with the glaze. Return the wrapped ribs to the oven and cook for 1 more hour, until very tender. Check for doneness by piercing with a knife.
- For a caramelized char, set the oven to broil, and paint on another layer of glaze. Keep a close eye on the ribs in the broiler as they can burn quickly. Slice and serve with remaining glaze on the side.
- This recipe is a Community Pick!