THE KID’S FAVORITE JF SALT AND PEPPER PORK RIBS

THE KID’S FAVORITE JF SALT AND PEPPER PORK RIBS

These are not fall-off-the-bone, tender ribs. They are fast, simple and delicious. Also, one of the most requested dishes by my kids and on a constant rotation at the house. These are a take on my father’s “famous” BBQ ribs. Pre-sliced before cooking and the best finger food ever. These are a crowd pleaser – trust me. Serves 3-4.

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
 
NOTE:
This is a very personal recipe when it comes to the salt and seasonings. I suggest trial and error to find your family’s favorite combination of spices. All of the above can be adjusted to suit your family’s taste palette.
For slightly sweeter ribs add 1/2 C brown sugar and 1 Tbsp paprika to the marinade before refrigerating.

PROCESS:

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. I like to use my CB2 collaboration serving bowl.
Sprinkle the seasonings over the ribs and mix to coat evenly with your hands (wear food safe gloves if this grosses you out). Refrigerate the seasoned ribs for 6-24 hours. If you have to skip this step that is fine, but it really enhances the flavor of the meat so try to plan ahead.
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. This is very important as you do not want to start a grease fire or set off your fire alarm. Give the ribs as much space to ‘breathe’ as you can, but my tray is normally pretty full. Place on the middle rack. Keep a pair of long metal tongs and a clean bowl close to the oven as you will be turning the ribs mid cooking. Some ribs cook faster than others and you want to remove them as they finish. Broil until the ribs are dark brown. The house will start to smell which is a good indicator to turn them. Repeat this step on the opposite side allowing them to turn a nice deep brown color with some charred spots. Once close to finishing turn off the broiler and let them finish cooking. Remove from the oven and serve immediately. These also save well as leftovers.
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SHOP SIMILAR STYLES

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