Competition Bar-B-Q Ribs
Recipe courtesy Chris Lilly
4 slabs pork loin back
Raw Preparation: Place slab
of ribs bone side down on table. Slide knife under the membrane and against the
end bone to separate the 2. With a dry paper towel, grasp the edge of the thin
membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees.
Combine First Stage rub and mix well. Generously apply rub onto the front and
back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs
meat-side up on a broiler pan and bake for 2 1/4 hours.
Remove ribs from oven. Place
each rib meat-side down on its own doubled aluminum foil square. Foil should be
large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of
liquid over each rib. At the same time wrap and seal each rib tight. Return to
the oven for 1 hour.
Remove wrapped ribs from
oven. Remove from foil and apply a medium coat of the Third Stage rub to the
meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
Remove ribs from oven and
increase oven temperature to 350 degrees. Brush finishing glaze on both sides of
ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.
Prep Time: 15 minutes
Cook Time: 4 hours 25 minutes