She ain’t pretty but she tastes that way: New rib recipe

Without too much of a lead up here’s what I just tried:

Mix together a dry rub of zataar seasoning, jerk seasoning, paprika, Mexican chile powder, ground ginger, dried oregano and brown sugar. 


Season two racks of pork back ribs with salt and pepper. 

Pat the dry rub on generously.

Wrap the ribs in foil, throw on a half-sheet pan and bake for 2.5 hours at 300 (probably 325 for everyone else but my gas oven runs hot.) 


Meanwhile, make a sauce with:

Soy sauce or tamari, black been sauce, garlic-chili sauce, apple cider vinegar, brown sugar or maple syrup, finely diced onion and garlic, fresh ground ginger, rice wine vinegar and of course bourbon. Cook until thickened and glossy.


Coat the almost fully cooked and cooled ribs in half the the sauce and cook for an hour or longer on a low to medium-low BBQ until ribs are bendy and meat is easily pulled from bone.


Serve with sauce and 14-ingredient potato salad!

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