關於 dry rub for ribs in oven ，我們在網路上蒐集到這些相關的討論、資訊與評價

Recipe at: http://themeatmen.sg/bourbon-bbq-pork-ribs/

Smoky, sticky, BBQ glazed pork ribs are irresistible. Tender falling off the bone BBQ ribs is what we made in oven. The overnight marinating with the dry rub permeates the meat with its spices. Roasting it low and slow ensures the meat is juicy and falling off the bone. Lastly, grilling it with BBQ glaze gives it the smoky Bourbon taste!

The St. Louis Pork Spare Ribs that we got from Mmmm! has the perfect fat marbling for slow and low oven roasting, which means that the meat will be succulent and tender.

Purchase your free range pork spareribs here! - https://goo.gl/QsXj4c

#themeatmensg #simple #delicious #mmmm #stlouis #bbqribs

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ぜひ作ってみてくださいね！

巨大バーベキューポークバーガー
8人分

材料：

骨付き豚あばら肉 1kg

(A)パプリカ 大さじ2

(A)コショウ 大さじ1

(A)黒砂糖 大さじ2

(A)塩 小さじ2

(A)ガーリックパウダー 小さじ1

(A)オニオンパウダー 小さじ1

(A)クミン 小さじ1

(A)チリパウダー 小さじ1

バーベキューソース 300g

はちみつ 85g

大きめのパン 1個

溶かしバター 55g

いりごま 大さじ1

玉ねぎ（飴色になるまで炒める）2個分

パセリ（みじん） 大さじ2

作り方：

1.オーブンは150℃に余熱しておく。

2.小さめのボウルに(A)の調味料を混ぜ合わせる。

3.アルミホイルを広げて豚肉を乗せ、(2)を表面にまぶす。アルミホイルをしっかりと巻きつけ、150℃のオーブンで柔らかくなるまで3時間ほど焼く。

4.アルミホイルを広げて骨をゆっくりと取り外す。

5.小さめのボウルにバーベキューソースとはちみつを加えて混ぜ、豚肉の表面にたっぷりと塗る。150℃のオーブンで5分焼く。

6.大きめのパンを横半分にスライスし、断面に溶かしバターを塗る。表面にもバターを塗り、いりごまを振りかける。クッキングシートを敷いた天板にパンを乗せ、オーブンで焼き目が付くまで焼く。

7.パンに(5)を乗せ、飴色玉ねぎ、パセリを乗せてもう1枚のパンで挟む。食べやすい大きさに切り分けたら、完成！

-------------------------------------------------------------------------------------------
Giant Bbq Rib Sandwich (to Feed A Crowd)
Servings: 8

INGREDIENTS
1 rack baby back ribs, membrane removed (this is essential for de-boning)

Dry Rub
2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons cumin
1 teaspoons chili powder

Glaze
1 cup barbecue sauce
¼ cup honey

1 large loaf bread
¼ cup melted butter
1 tablespoon sesame seeds
2 large onions, sautéed or caramelized
2 tablespoons parsley, chopped
Pickles
White onion slices

PREPARATION
1. Preheat oven to 300°F/150°C.
2. Lay the ribs on a long sheet of aluminum foil.
3. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.
4. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.
5. Bake the ribs for 3 to 3½ hours, until tender.
6. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.
7. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.
8. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.
9. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.
10. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.
11. Slice into about 2-inch sandwiches, and serve!

Recipe at: http://themeatmen.sg/bourbon-bbq-pork-ribs/

Smoky, sticky, BBQ glazed pork ribs are irresistible. Tender falling off the bone BBQ ribs is what we made in oven. The overnight marinating with the dry rub permeates the meat with its spices. Roasting it low and slow ensures the meat is juicy and falling off the bone. Lastly, grilling it with BBQ glaze gives it the smoky Bourbon taste!

The St. Louis Pork Spare Ribs that we got from Mmmm! has the perfect fat marbling for slow and low oven roasting, which means that the meat will be succulent and tender.

Purchase your free range pork spareribs here! - https://goo.gl/QsXj4c

#themeatmensg #simple #delicious #mmmm #stlouis #bbqribs

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