Words and images by Nacho (LAX-JFK).
In 1998′s Blaxploitation Parody, “I’m Gonna Git You Sucka!” Chris Rock (playing an Irritating Customer) asks Rib Joint owner, Hammer, “How much for a order o’ ribs?” Appalled by the price he follows up with, “How many ribs do I get with that?” He does the math and figures out the price per rib and exclaims, “Le’me get one!”
I stopped buying ribs from Restaurants a looooooong time ago for the same reason, PRICE! Plus they’re usually over produced, over seasoned and over cooked… I was over it! Fuck Lucille’s, I challenge them to a side by side tasting against mine! I had some Wood Ranch not too long ago, not kidding, I prefer mine. At only $3.99/LB (for some Baby Backs), you can get 3-racks of ribs for the same price as 1-entree at one of them joints! Save your money for your kicks, booze & gear, try this recipe!
Below recipe is good for 2-racks of Babybacks, more racks, more rub, do the math dummy.
1. Dry Rub Mix – Take 2-tablespoon Paprika (smoked, even better), 2-tablespoons Brown Sugar (dark, even better), 1-tablespoon Kosher Salt and 1-tablespoon Pepper (add 1-teaspoon of Cayenne Pepper if you like heat), combine in bowl.
2. Pat ribs dry, then take about 1-tablespoon of Olive Oil and give the ribs a nice rub down. Turn some music on, light a candle, really get in there and rub’em down. Once oiled, sprinkle the Rub Mix over the ribs (top-side only) and continue your pork massage. Place ribs in fridge for a couple hours, even overnight (I find that works best).
3. Remove ribs from fridge and bring to room temperature for even cooking (also takes a couple hours). Preheat oven to 300* and place ribs in a shallow roasting pan (do not stack). Cooking time is approximately 2 to 2.5 hours.
4. In the last 30mins of cooking, slather ribs with your favorite BBQ Sauce using a brush (really any brand works, this is all preference so stick to what you know), return ribs to oven.
5. Ribs are done when the meat pulls away exposing about 1/2 inch of bone (get your mind out of the gutter). Pull ribs from the oven once done and put the broiler on HIGH.
6. Slather the ribs with more BBQ Sauce and place them in the broiler for approximately 1-minute (or until just before your sauce begins to bubble), watch VERY CLOSELY so you don’t burn’em. Caramelization is your friend!
7. Allow ribs to rest for AT LEAST 10-minutes, cut & serve (or be greedy and murk’em up yourself).
This will get you the PERFECT BABYBACKS EVERY TIME, ask anyone on the Team! I don’t play when it comes to the swine! Don’t be an Irritating Rib Joint Customer, don’t find yourself saying, “Fuck the cup, po’ it in my hand fo’ a dime.”
Eat Good. Stay Fresh.
