Not long ago I was trying to come up with a different appetizer to serve guests. I remembered ordering ribs as appetizers at nicer Chinese Restaurants, so I picked up a rack of ribs, sliced them into individual portions, cooked them at a low temperature for a several hours and they were a huge hit. Everybody loved them. Since then, I have been cooking all my ribs that way. I pull off the membrane, slice them into individual ribs and cook them until they are fall apart tender. I also use one of my favorite rubs – John Boy & Billy’s Pork Rub. It’s just a perfect blend, not overpowering but an ideal pork seasoning.
There are literally hundreds of rubs and seasonings in the spice aisle of every grocery store – some are good, some are not. The John Boy & Billy’s Rub is certifiably delicious, and I have found another rub I enjoy on chicken – Kinder’s Roast Chicken Seasoning with Garlic and Herbs. I rub that on any cut of chicken, slide it into a 350 oven and it turns ordinary chicken into a delicacy. I had some on plain chicken wings last night. Yummm!
When cooking single ribs, I have been buying St. Louis Ribs, but Baby Back’s work as do Country Style Ribs. I coat then liberally with my pork rub, wrap them in aluminum foil and cook at 280 for about 5 or 6 hours. It’s not time sensitive. You can cook them longer or a bit shorter if you wish.
I highly recommend these two rubs – John Boy & Billy’s and Kinder Roast Chicken Seasoning. They are both winners.
Super Pork Ribs
1 rack St. Louis style ribs (sliced individually)
2 T John Boy & Billy’s Pork Rub
Salt and pepper to taste
