Sunday, November 10, 2013

Pork Ribs

To season the spare ribs I made a rub by combining brown sugar, ancho chile powder, smoked paprika, garlic powder, cumin, salt, and pepper.  I spread this on both sides of the ribs and let it sit for a couple of hours.

I then placed the ribs in a roasting pan.  I made a braising liquid by combining beer, orange juice, honey and soy sauce. 

I covered the ribs with aluminum foil and I cooked in the oven for 4 hours at 250F, basting the ribs about once every hour.

I placed some of the cooking juices in a pan so that it can be reduced.  I used the resulting sauce to brush on the ribs before placing in a 450F oven once last time.

The ribs were very good in flavor but the meat in some parts did come out a bit tough.  I think I might need to increase the amount of liquid used as well as perhaps cooking for a longer period of time.  Otherwise the ancho and orange/honey flavors came through and complimented the ribs pretty well.

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