Fall-Off-The-Bone Blackout Ribs
Tender baby back ribs with a sweet-spicy crust
Fall-off-the-bone baby back ribs lacquered with honey-heat and double-seasoned for a deep, dark crust that pulls cleanly from the bone.
Equipment
Ingredients
Main
baby back ribs (raw)
1 rack
honey
60 ml
hot sauce
30 ml
seasoning mix
30 g
seasoning mix
30 g
Instructions
Remove the membrane
Peel away the tough silverskin membrane from the back of the ribs so the seasoning penetrates and the meat stays tender.
Bind and season
Coat the ribs with the honey-hot sauce binder, then sprinkle generously with the first seasoning blend.
Slow cook in foil
Wrap the ribs tightly in a double layer of foil and bake low and slow to break down the connective tissue.
Blackout finish
Unwrap the ribs, dust with the second seasoning blend, and return to a higher heat to create a dark, crusted exterior.
Original recipe
Storage
Wrap tightly in foil or an airtight container to prevent drying.
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