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
Ingredients
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FOR THE DRY RUB AND RIBS:
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3 tablespoons
kosher salt
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2 tablespoons
brown sugar
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1 tablespoon
chili powder
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2 teaspoons
ground cumin
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1 teaspoon
fresh cracked black pepper
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1/2 teaspoon
cayenne pepper
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3
racks of Smithfield Extra Tender Fresh Pork Back Ribs (membrane removed if desired)
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apple juice in spray bottle
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FOR THE ROASTED TOMATO, HONEY & CHIPOTLE GLAZE:
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1
14.5-oz. can fire-roasted diced tomatoes
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1 cup
diced onion
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1 tablespoon
minced garlic
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2 tablespoons
olive oil
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1/4 cup
tomato paste
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1 teaspoon
paprika
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1 teaspoon
chili powder
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1/4 cup
honey
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1/4 cup
apple cider vinegar
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3 tablespoons
pureed chipotle chiles in adobe sauce
Directions
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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.
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Preheat the oven to 300°F and line a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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