Smoked Pork Ribs
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Smoked Pork Ribs, Roasted
Euro-American

Serves
Effort:
Sched:
DoAhead:  
5 app  
**
1-3/4 hr  
Yes
Super Bacon - pork ribs with bacon layer and rind all intact. It's bacon cured, smoked and oven roasted - as stunningly delicious as you'd expect.






1
ar
#
Smoked Ribs (1)
Olive Oil
  1. Preheat the oven to 475°F/245°C.
  2. Score PORK RIBS skin side diagonally in both directions just through the skin. You need a very sharp knife for this because the skin is tough.
  3. Rub Olive Oil onto the skin side.
  4. Set the Pork Ribs skin side up on a roasting rack placed in a roasting pan. Slide into the oven and roast for about 10 minutes to start the skin crisping.
  5. Turn the heat down to 300°F/150°C. Carefully pour 1 or 2 cups of water into the pan (depending on pan size). Continue to roast for another 1-1/2 hours. By this time much of fat will be rendered out and the meat should be reasonably tender.
  6. Slice, cut slices into strips and serve. You'll have to slice along the score lines because the crispy skin is too hard to cut through without breaking up the rest. This recipe is best served warm, but it's still plenty good at a warm room temperature.
NOTES:
  1. Smoked Pork Ribs:   This is a deli item, at least here in Los Angeles. Full length strips are cut from the spare rib area of the pork belly, ribs, bacon layer and skin intact. These strips are given a bacon cure, then hung up and smoked well. Photo on "Enlarged" page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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