We make pork ribs as a year round dinner option. There is something so great about knowing your dinner will turn out moist and delicious with minimal effort every time. Usually I make them as the previously posted “Easy Oven Ribs” with a rib rub and spicy barbecue sauce. Tonight I wanted to mix it up a little bit, making up a rub of my own that doesn’t have the traditional spicy barbecue flavoring. With the drippings in the pan I made a gravy, but didn’t need it, so I will save it for some mashed potatoes or biscuits in the future. The rub is pretty versatile, if you like it I would suggest making a large portion to use on chicken, pork, or even burgers storing in an airtight container at room temperature for quick use.
For a side I made a red cabbage and shaved brussel sprout coleslaw, using the same dressing directions previously posted for the “Summer BBQ Coleslaw”.
1 Tbsp salt, just shy of full
1 Tbsp ground pepper, heaping
2 tsp onion powder, heaping
1 tsp garlic powder
1/2 tsp dried thyme, heaping
1/2 tsp celery powder
1/4 tsp mustard powder
1/4 tsp sugar
1-2 racks of meaty pork ribs
1 bottle of beer per pan
1. Combine all dry ingredients, stir well.
2. Arrange ribs on a shallow cooking sheet. Season with rub, patting into surface of meat on both sides of the rack. This rub is pretty potent and salty, so you don’t need to season too heavily. Arrange meaty side up on the cooking sheet.
3. Pour beer into the pan to completely cover the bottom and seal tightly with foil. I used Stella, as I wanted a lighter beer flavor to pair nicely with the garlic herb rub. You can use anything you want, I’d recommend a pilsner or other light lager.
4. Bake in oven at 225º F for 4 hours; to speed up the cooking time without sacrificing moisture you can up the temperature to 285º F for 3 hours.
To make the gravy with the drippings in the pan was so simple, and it seems such a waste to dump all that juicy goodness. I poured the drippings into a small sauce pan and added 1/2 cup of water (adjust based on taste and amount of liquid reserved) to cut some of the saltiness, then thickened with corn starch as directed. When I got the consistency I was looking for I added a small handful of diced shallots and almost a tablespoon of brown sugar. Whisking together and simmering on low for about 5 minutes. Really delicious, but like I said the ribs were so moist they didn’t need the gravy, so I’ll use it for another meal in the next day or two. Biscuits and gravy for brunch?