Tender and meaty pork ribs with a crusty bark or rich glaze of sauce—no smoker required.
Ingredients
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1/3 cup paprika
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1/3 cup dark brown sugar
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1/4 cup kosher salt
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1 teaspoon Prague Powder #1 (optional; see note)
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2 tablespoons whole yellow mustard seed
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1 teaspoon freshly ground black pepper
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2 tablespoons granulated garlic powder
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1 tablespoon dried oregano
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1 tablespoon whole coriander seed
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1 teaspoon red pepper flakes
For the Sauce (if making sauced ribs)
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1 medium yellow onion, grated on the large holes of a box grater
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1 1/2 cups (360ml) ketchup
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2 tablespoons (30ml) spicy brown mustard
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1/3 cup (80ml) dark molasses
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1/4 cup (60ml) Worcestershire sauce
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1/4 cup (60ml) apple cider vinegar
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3/4 teaspoon (3ml) Wright’s or Colgin liquid hickory smoke
For the Ribs:
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2 whole racks St. Louis–cut pork ribs
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About 3/4 teaspoon (3ml) Wright’s or Colgin liquid hickory smoke
Description
For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
For the Sauce (if using): Combine 3 tablespoons spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.
Prepare the Ribs: Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions, with three to four ribs per portion, by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture. (Set aside 3 tablespoons spice rub if making dry-style ribs.)
Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.) Add 4 drops (about 1/8 teaspoon) liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.
