Cowboy Style, in my opinion is the best way to cook a rack of ribs. Especially if you have a great piece like I did, thanks to Prather Ranch (http://www.prmeatco.com). I think using too strong of a rub, or covering the rack in a glaze, borders on travesty. Don’t get me wrong, I do love my sauce and glazes. Sometimes it’s best to savor the flavors of the meat you are preparing. Why hide or try to augment what already tastes great? Roasted slowly at a low heat ensures the fall-off-the-bone tenderness; finished off with a drizzle of honey adds an extra subtle dimension of flavor.
– one rack of pork baby back ribs (about 3lbs)
– olive oil
– coarse sea salt
– freshly ground pepper
– 2 tablespoons honey
1. Preheat oven to 275F
2. Brush each side of the rib rack with olive oil, then generously season both sides with the salt and pepper. Place the rib rack, meat side up, onto a shallow baking sheet (with a lip, to catch any juices that will be released).
3. Roast at 275F for 2.5 to 3 hours, until the meat pulls away from the bone when gently pulled.
4. Allow to rest for 10 minutes, then drizzle with honey. Slice ribs apart to serve.
5. Wasn’t that easy? Now go eat!
* Bring meat to room temperature before and allow to rest after cooking. Doing so makes for a more tender and juicier meal.