Oven “Smoked” Loin-Back Ribs
Submitted by Tom Johnson, Executive Chef, Breezy Point (Minn.) Resort
Yield: 30 lbs. of ribs
For the Rib Rub:
2 cups brown sugar
1 cup paprika
1 cup garlic powder
1 cup all-purpose seasoning salt
1 cup onion powder
1 cup tomato powder
½ cup cumin
¼ cup cayenne pepper
1 cup liquid smoke
2 cups vegetable oil
• Combine all dry ingredients and mix thoroughly; add liquid smoke and vegetable oil.
• Mix in enough water to make an easily spreadable paste and rub both sides of the ribs.
For the Braising Liquid:
1 qt. apple juice
1 cup Worcestershire sauce
• Brown the ribs at 350º F until well-browned and let cool until you can handle them.
• Place ribs on their chine side and shingle across a four-inch, full stainless-steel pan until they comfortably fit but are not packed in.
• Mix the apple juice and Worcestershire sauce and pour over ribs.
• Fold a sheet of baking paper to avoid contact between the ribs and tin foil. Using heavy-duty foil, cover and wrap tightly and crunch the foil tightly under the lip of the pan. (If your foil seal is compromised, you will end up with dry, chewy ribs. A tight seal is critical.)
• Roast at 325º F for three hours with low-speed fan if using convection oven; 350º F for three hours if using a conventional oven. You should begin checking your ribs at about the 2-hour, 20-minute mark, to see how tender you want them.
• When done, remove foil and let cool enough to gently remove with two hands.