Gordon makes the best of everything when he puts his mind to it, but he really comes through in the “Rib Department.”
Pork Ribs, to be Exact
Here is just one of his rib recipes that I wanted to share with you.
As you can see, the meat is simply falling off the bone.
Not desirable with many of the rib eating connoisseurs, however, we like it this way, because it melts in your mouth just like butter.
Now add a Himalayan Salt Rock Lamp, and you have a nice evening out on your lanai.
Gordon’s Melt in Your Mouth Pork Ribs
Gordon Bought 3 Racks of Ribs for this Meal
Two of them are baby back and one spareribs. If they were previously frozen, make sure they are completely thawed before you cook them. This will ensure even cooking.
Once out of the package, I like to rinse the ribs in cold water then pat them dry with a paper towel.
Below, I am pulling off the silver skin from the back of the ribs. If you don’t do this you will have to chew through this which isn’t very pleasing.
As you can see, it usually comes off like a sheet. Starting it is the tough part.
Now the meat is ready for the spices.
The Spices for the Ribs
The Spice Rub Ingredients
List of Spices:
3 Tbsp Ginger
3 tsp Onion Powder
3 Tbsp Cumin
4 Tbsp Mustard Powder
2 Tbsp Turmeric
2 Tbsp White Pepper
3 Tbsp of both Sweet Hungarian Paprika and Smoked Paprika
3 Tbsp Honey Powder
3 Tbsp Roasted Garlic Powder
1 Tbsp Cinnamon
2 Tbsp Ground Cardamom
2 Tbsp Coriander Seeds
2 Tbsp Sea Salt
Mix all the spices together well.
Place the ribs meat side down onto heavy duty sheets of foil.
Sprinkle some of your rub mixture all over your ribs, then press the seasonings into the meat.
Turn the ribs over and repeat the process.
Wearing gloves makes for an easier cleanup of your hands and will prevent them from turning yellow from the mustard and turmeric.
Wrap your ribs in the aluminum foil and place on baking sheets into a 300 ‘F oven for about 2 hours. Use more foil if needed to cover the ribs tightly.
Remove the ribs from the oven when done, then sprinkle them with as much brown sugar as you like.
Only put brown sugar on the top side. Here you can see the meat is starting to pull away from the bone … a very good sign.
Then wrap them back up and place them back into the oven for 1 hour.
When you remove them from the oven they should look like this.
Coat them with your favorite BBQ sauce, cover with foil and cook for another hour.
Use your BBQ brush to get an even coat.
After 4 hours of cooking, they should look like this!
A feast for the eyes and mouth!
They just don’t get any better!
The meat is pulling away from the bone.
We had a nice time picking at this one. 🙂
Red Baked Potatoes
Red potatoes are a bit healthier than the Idaho variety as they are less starchy, but more waxy.
They are also easy to just throw into the oven with the racks of ribs for the last 45 minutes of cooking time.
Although I didn’t take the final photos of our potato skins, I assure you they were delicious!
Add a dinner roll and green side and this meal is complete.