Pork Ribs, Oven

https://www.joshuaweissman.com/post/bbq-ribs-w-o-smoker

INGREDIENTS

BBQ SAUCE:

• 1 cup (285 g) ketchup
• ¼ cup (50g) brown sugar
• 2 tsp(7g) kosher salt
• 2 Tbsp (24g)white vinegar
• 2 Tbsp (24g) yuzu rice vinegar or apple cider vinegar
• ½ cup (120g) water
• 1 Tbsp (10g) garlic powder
• 1 Tbsp(10g) smoked paprika
• opt. splash shiro dashi
• opt. 1tbsp (12g) coffee seasoning

RIBS:

• 2 Tbsp (20g) kosher salt
• 1 Tbsp (12g) brown sugar
• 2 Tbsp (10g) fresh Finely ground coffee
• 1 Tbsp (10g) garlic powder
• 1 Tbsp (9g) smoked paprika
• 2-4 racks St Louis style ribs or baby back ribs
• Splash of yuzu rice vinegar or apple cider vinegar

DIRECTIONS

RIBS:

1. Start by combining kosher salt, brown sugar, smoked paprika, garlic powder, and ground coffee. Whisk to combine.

2. Remove the layer of tissue running along the ribs.

3. Season each side of the ribs generously with the rib rub.

4. Place each individual rack on a sheet of foil. Splash with rice vinegar. Fold the foil up and around the rib.

5. Place into an oven preheated to 300F for 2.5-3 hours.

6. Remove ribs from oven generously lather with sauce.

7. If grilling and glazing, make sure to let the ribs cool down. Ideally chill overnight.

8. If using an oven, glaze and broil until the sauce is nice and lacquered on.

BBQ SAUCE:

1. In a pot, combine ketchup, brown sugar, kosher salt, white vinegar, yuzu rice vinegar or apple cider vinegar, water, garlic powder, and smoked paprika. Whisk to combine.

2. Place over medium heat and simmer for 30 minutes. Once thickened and cooled, place into a separate container.