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Salt and Pepper Ribs

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PREP TIME
10 min
COOKING TIME
180 min
TOTAL TIME
445 min
SERVINGS
8 servings
Dinner
Salt and Pepper Ribs
Ingredients
  • 4 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons white vinegar
  • 2 teaspoons Dijon mustard
  • 1 rack St. Louis-style pork spare ribs
Instructions
1
Combine salt, black pepper, white pepper, cayenne, and garlic powder in a small bowl for the purpose of creating a unique blend.
2
Set this spice mixture aside momentarily.
3
In another small bowl, combine vinegar and Dijon mustard to form a tangy sauce.
4
Place the ribs on a baking sheet lined with foil, ensuring they are positioned in an optimal manner.
5
Carefully flip the ribs over so that the meaty side is facing downwards, taking care not to tear the membrane covering the ribs.
6
Using a small, sharp knife, make shallow incisions every few inches through the membrane that covers the ribs.
7
Pierce the knife 3 or 4 times between each rib bone, approximately 1/4 inch deep.
8
Apply about half of the Dijon mustard mixture to the top of the ribs.
9
Sprinkle a significant portion, roughly 40%, of the spice mixture onto the ribs.
10
Flip the rack over and apply the remaining mustard and vinegar mixture.
11
Sprinkle the rest of the spice blend onto the ribs, reserving a small amount for potential future seasoning.
12
Refrigerate the ribs, uncovered, for 4 to 12 hours prior to baking.
13
Preheat your oven to 300 degrees F (150 degrees C).
14
Remove the ribs from the refrigerator and prepare them for cooking.
15
Place the ribs in the center of the preheated oven and cook for 1 1/2 hours.
16
Remove from the oven, baste with the pan drippings, and continue to cook until very tender and the tip of a knife slides in easily, approximately 1 1/2 hours more.
17
Remove from the oven, baste again, and allow the ribs to rest for 15 minutes before cutting and serving.