Marie's I Want More Ribs
Marie's I Want More Ribs is a tasty dish for all ages. The ribs are seasoned with spices and cooked to perfection in the oven, resulting in tender and juicy ribs that will delight everyone.
Marie's I Want More Ribs is a tasty dish for all ages. The ribs are seasoned with spices and cooked to perfection in the oven, resulting in tender and juicy ribs that will delight everyone.
- Carbohydrate 28.483140025283 g
- Cholesterol 175.389049733333 mg
- Fat 33.3950384320216 g
- Fiber 0.138599994940621 g
- Protein 61.5944884245056 g
- Saturated Fat 11.5654714858705 g
- Serving Size 1 1 Serving (332g)
- Sodium 177.545151474033 mg
- Sugar 28.3445400303423 g
- Trans Fat 3.66824634960653 g
- Calories 674 calories
Step-by-step
- Preheat oven to 300 degrees f. Peel off tough membrane that covers the bony side of the ribs.
- Mix together the sugar and spices to make the rub.
- Apply rub to ribs on all sides.
- Lay ribs on two layers of foil, shiny side out and meaty side down.
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Unlike wet braises that submerge meat in boiling liquid, dry-rubbed pork ribs cooked in a sealed foil packet rely on their own rendering fat to steam and soften connective tissue within a controlled 300 degree Fahrenheit oven environment. Removing the tough silvery membrane from the bone side before seasoning is essential, because this collagen-heavy sheath acts as a moisture barrier that prevents rub penetration and remains rubbery even after hours of heat. When evaluating doneness, look for the meat to shrink back roughly a quarter-inch from the ends of the exposed bone, which signals that intramuscular fats have fully liquefied and muscle fibers have relaxed. Controlling the transition from enclosed baking to open-flame finishing requires precision, as the high sugar content in brown sugar-based spice rubs will carbonize into bitterness within seconds under direct broiler heat. For the best caramelization, brush barbecue sauce onto individual sections only during the final two minutes of cooking per side, watching constantly for the bubbling texture that indicates the sugars have driven off excess moisture and bonded with the protein. Refrigerating any surplus portions within an airtight container for up to three days allows the aromatic smokehouse spices to deepen further into the pork matrix.
