10 x 0.450 kg Meaty pork rib sets (American style)
or lean belly spare rib pieces, skin removed
0.090 kg Dijon mustard
Spice Rub
0.024 kg Sweet paprika (8 tblspn)
0.045 kg Brown sugar to taste (6 tblspn)
0.012 kg Freshly ground peppercorns (3 tblspn)
0.010 kg Salt (2 tblspn)
0.006 kg Cumin (1.5 tblspn)
0.006 kg Celery salt (1.5 tblspn)
0.001 kg Cayenne Pepper to taste (1 tspn)
0.006 kg Onion Powder
0.006 kg Garlic powder (1.5 tblspn)
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Assemble all prepared ingredients and equipment
Rub pork ribs with prepared Dijon mustard.
Combine paprika, brown sugar, peppercorns,
salt, cumin, celery salt, cayenne, onion and
garlic powders. Sprinkle pork with two thirds of
the rub mixture, marinate for a few hours.
Preheat oven to 160 C and roast (or combisteam)
for about 1 - 1 1/2 hours or until tender.
Baste with pan juices during cooking and if
required, increase oven temperature (or smoke)
in the last hour of cooking to brown ribs.
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