INGREDIENTS:2 racks organic/pasture-raised pork baby back ribs
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp JF Spicy Salt
20 grinds of fresh cracked black pepper
½ cup brown sugar (optional; sub brown coconut sugar)
1 Tbsp paprika (optional)
Remove the back membrane from the ribs. With extreme caution, slide your finger or a knife under the rubbery back membrane. Once you loosen a section, pull it up and off. It should pull right off.
Once removed, slice the ribs into singles. Add to a large bowl. Sprinkle the seasonings over the ribs and mix to coat evenly with your hands (wear food safe gloves if this grosses you out). If possible, refrigerate the seasoned ribs for 6-24 hours.
Remove the ribs from the refrigerator 30 minutes prior to cooking and bring to room temperature. Set the oven broiler to high. Place the ribs on a broiler rack with a drip tray. Turn to the other side halfway through, the ribs are done when dark brown and slightly charred. When close to finishing turn off the broiler and let them finish cooking. Remove from the oven and serve immediately.