Easily prepared and great when you don't have the use of a smoker
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (56g)
- Sodium 0.556 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 128 calories
Step-by-step
- Trim and rub ribs with pork rub let stand no more than 5 minutes
- Oven at 325F
- Place ribs on roasting rack so they can cook all around, if necessary cut ribs in half to fit
- Cook 2 1/2 hours turning ribs at least once .
- 45 minutes prior to serving coat underside of ribs (bone up) with mixture of sauce/bourbon/ginger
- Turn ribs meat side up with about 30 minutes to go , coat meat side periodically for last 30 minutes.
- Left over sauce can be put on the table for those who want that last brush
While outdoor pitmasters rely on direct charcoal heat and slow wood smoke to break down tough collagen, indoor cooking requires enclosed thermal convection to achieve similar tenderness. Heavy parchment paper paired with aluminum foil creates a tight seal that traps moisture during the initial 325 degree Fahrenheit roasting phase. Modern home ovens distribute dry heat efficiently, but adding a liquid braising element prevents the meat from drying out during extended cooking times.
- Trim the silver skin from the bone side of the rack before applying any seasoning; this tough membrane blocks both spice penetration and rendering fat.
- Rest the seasoned meat for exactly five minutes to allow surface moisture to dissolve the exterior spices.
- Elevate the rack on a roasting pan so heated air circulates completely underneath, rendering the fat evenly without frying the bottom surface.
- Mix bourbon, chopped crystallized ginger, and honey into the barbecue sauce 45 minutes prior to serving, brushing the mixture onto the bone side first.
- Monitor the internal temperature until it reaches 195 degrees Fahrenheit, the threshold where intramuscular connective tissue gelatinizes entirely.
Bourbon imparts distinct oak and vanilla notes that complement the natural sweetness of honey during high-heat caramelization. Proper ventilation in the kitchen helps manage sugar scorching when the glaze is applied during the final thirty minutes of cooking.
