Get the meatiest ribs you can find! Takes 3-4 hours but worth the wait!
Ingredients
- 1 package of pork ribs
- Onion powder, garlic powder, spicy pepper medley, sea salt
- Sauce for basting:
- 1 c Kikomen soy sauce
- 1/2 c brown sugar
- 2 tbsp honey
- 1 tsp sesame oil
- 1/4 c olive oil
- 2 tsp chopped ginger root, thumb size
Directions
- Heat oven to 220F, convection is best.
- Remove the silver skin off the back of the ribs by inserting a dinner knife between the 3rd and 4th rib just under the silver skin. Gradually work the silver skin until you can grasp it with your hand and pull the rest off in one piece. I use paper towel to grip it as it is slippery. If silver skin is left on it tends to make the ribs tough.
- Cut the ribs into individual ribs. Lay them on a sheet pan or in a roasting pan. Generously coat one side with seasonings.
- Cover with foil and place in the oven for 1 hr.
- Flip the ribs over and generously season the 2nd side. Cover with foil and bake in oven for 1 hr.
- Mix the sauce ingredients in a small bowl. Baste one side of the ribs, cover with foil and return to oven for 1/2 hr .
- Flip the ribs over and baste the 2nd side, cover with foil and return to oven for 1/2 hr. If there is getting to be too much liquid in the bottom of the pan, drain it but leave about 1/4″ of liquid in the bottom.
- Remove the foil, and increase the temperature to 300F. Bake another 1/2 hr and continue basting if you wish.
- Enjoy!
Thanks to my good friend Cheryl Smith!