Sunday, January 8, 2012

Wet-n-Dry Pork Ribs

The wet part was truffle-infused olive oil, apple cider vinegar, and liquid smoke. Put it on top of the meat, just enough to moisten.
The dry seasonings included garlic powder, black pepper, ancho chili pepper, and allspice. Sprinkled over the wet ribs.
The ribs were placed in a cast iron roaster, and spent most of the day in the oven, first low (265F), then later in the day, uncovered and turned the oven up to 350F. About halfway through, turned them upside down.
Finished in a low oven again, covered. They were fall off the bones tender.

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