Hello, my name is Gigi and I am a pork-a-holic.
A few months ago my fiancé and I had pork with at least 3 times a week until we figured out that we could no longer eat it. There were many tears shed, it was the most horrifying feeling. NO MORE BACON!! Are you kidding??! If you don’t love bacon, you’re not human. Even vegans (don’t front, I know) can tell you that there’s something to the smell of freshly cooked bacon in the air–intoxicating.
Anyway, fast forward to now. We learned that the reason why Mr and Mrs Piggy were interfering with our well being was because of the care of the animal. What your meat is eating and how its treated while it’s still alive has a huge play on why you may have food allergies or adverse reactions to the food that you eat. So, we went on a search for organic pork.
Pork that is farm raised and kept in clean conditions produces a darker meat, akin to wild game. It’s more porky, sorry for the lack of a better adjective. It’s gorgeous.
Now that we’ve found this goldmine of fresh meat, we foraged through the pickings and found ourselves a 2+ Lb rack with just right amount of fat for cooking. 😁😁😁
1) Preheat oven to 300 degrees (unless of course you have grill or smoker) I live in a condo oven is the best I can do.
2) Make sure your rack is cleaned and the membrane on the back where the bones are has been removed. (I had my butcher do this) Place rack on cookie sheet covered with aluminum foil.
3). Season both sides of the rack liberally with salt, pepper, garlic powder, onion powder, cayenne pepper, paprika, chili powder and brown sugar. Some will find in easier to blend all spices in a bowl first then apply :). I think that makes more dishes so I don’t do this.
4) Cover ribs with aluminum foil. You may need two pieces. Just make sure you to try to keep hot air in.
5) Place ribs in oven on middle rack for 2.5 hrs bone side up
6). After the 2.5hrs have passed flip ribs and uncover. Put back in oven for another 30 minutes.
6b) at this point you can sauce your ribs with your favorite BarBQ sauce. I like my ribs dry and serve bbq sauce on the side.
7). Let the meat rest for 10 minutes before cutting ensuring the juices reconstitute themselves. Your patience will be rewarded with the most juicy unctuous ribs that you’ve ever eaten.
Bon A Petit!
Ingredients
2.5 lb Farm raised Pork Rack (I prefer St Louis style membrane removed)
Rub
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Salt
1 tbsp Pepper
1 tsp Cayenne Pepper
1 tbsp Chili Powder
1/2 cup of Brown Sugar
Save the run for later use in a dry cool place
Car Biz Girl 