I'm so over this winter weather. Cold and snow are fine during football season and the holidays, but then after that, it's time to start warming up. Here in the Northeast, it's been a non-stop onslaught of wintery insanity. It's been so brutally cold that my apartment can't even completely warm up. So what does a food blogger do to keep warm? Cook, of course. That way my kitchen stays nice and warm. There's no better way to keep the kitchen warm than to cook something in the oven low and slow. And so with that in mind, I present to you: Slow-Roasted Ribs!
These oven-baked ribs are prepared with a dry rub, wrapped in foil, placed in a 300-degree oven and roasted for 3 hours. After the 3 hours, you have tender, succulent, falling-off-the bone ribs. The dry rub is my own mixture of salt, brown sugar, smoked paprika, cocoa powder, instant coffee, garlic powder, onion powder and a little cayenne for a kick.
Ribs are perfect finger food when watching the games. You can roast them up, put them on a platter and let the crew dig in. Tender meat on a stick - how can you go wrong?
|Get ready to dig in!|
1 rack of pork or beef ribs (trim off any access fat, but leave a little for roasting)
1 tbs salt
2 tbs brown sugar
1 tbs unsweetened cocoa powder
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp instant coffee
1 tsp cayenne powder
Pre-heat oven to 300-degrees.
If the rack of ribs is too long for your sheet pan, cut it in half. Mix the dry ingredients and rub on both sides of the ribs. Make sure the dry rub adheres. Tightly wrap in foil. Place on a sheet pan and roast for 3 hours. After the 3 hours, remove from the oven and let sit for 5 minutes. Remove the foil and slice into ribs. (Note: if you want to serve it with bbq sauce on the side that's fine.)
So there you have it. You can't go wrong with these, especially since they're so simple to make. Your guests will be very happy when these show up at your next gameday gathering. Hope you try them!
See you next week and keep on homegating!!