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
3 to 6
FOR THE DRY RUB AND RIBS:
fresh cracked black pepper
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:
14.5-oz. can fire-roasted diced tomatoes
apple cider vinegar
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.