I wanted to include this recipe on my website because it is the main protein in my Black Bean & Orange Pork Soup. This recipe is just a simple rub and slow cook one, that gives you ribs that are tender and full flavored. From this point, if you were serving as a main, I would grill them to heat them up, and serve them with a sauce or salsa that highlights the citrus flavor.
When I made this dish, I broke it into a two day process. For the first part, I make a quick rib rub, and coated the pork ribs. I stored them overnight in the fridge, uncovered to help dry out the meat, and tenderize it a little bit.
To cook these I did a slow and low bake at 225 for about 3 hours. I was just going for fork tender pork, as I wanted the meat to still have some bite for the soup. If I were to serve this as a main, I would have cooked them longer, and lathered them with a MOP during the cooking process. A MOP sauce is a vinegar, spice, water, and sometimes sugar mixture that I lather on the ribs, or any meat you're cooking, to add flavor and retain moisture to the product. For this particular version, I would have used an orange juice based one with chilies.
Feel free to use this as a reference for making ribs,
Enjoy.
Ingredients
Pork Ribs 1 rack
Avenue Spice 4 T
Montreal Steak Seasoning* 3 T
Japanese Seven Spice** 2 T
Orange, Zested 1 large
*My Avenue Spice and Montreal steak seasoning are similar, but the Montreal Spice I used for this was Joe Beef seasoning I got for Christmas. The only reason I used both, was the Joe Beef spice was less ground than mine. Using just one of the two is perfectly fine, just increase the amount if you're not using the other.
**I used a Japanese seven spice, or togarashi shichimi, in this. Feel free an use any spice blend with some heat, like my Citrus Heat, or any other chili foward spice blend.
Method of Procedure
Mix all your ingredients well, and coat your ribs on both sides.
Place on a sheet tray with a rack and put, uncovered, in the refrigerator overnight.
The next day, heat your oven to 225 and cook the ribs inside for about 3 hours, or until the meat is knife tender.
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