Showing posts from May 28, 2017

Sweet, Crispy Pork Ribs; Cooked Low And Slow

Dry rub pork ribs cut apart after slow roasting and ready for serving. Credit: Copyright 2016 David Latt The summertime debate is on. What is the easiest way to cook pork ribs? Boil, roast or grill? High heat, low heat, wet sauce or dry rub? I’ve tried them all. Now the question is settled, at least for me.  Slow roasting with a dry rub. To avoid summer’s heat, I put the ribs in a 250 F oven before I go to bed. When I wake up, the ribs are moist with a bacon-thin, sweetened crust. And these best-ever ribs cooked while I was fast asleep. My mother taught me to make pork ribs with a thick coating of sauce sweetened with brown sugar and raisins. Eating those finger-licking ribs was one of my favorite childhood memories. Everything changed on a busy research trip to Abilene and Fort Worth, when I ate at 25 restaurants in 36 hours. I fell in love with West Texas BBQ. At restaurant after restaurant, I watched grill masters lay bundles of mesquite into their subcompact-car-sized smokers. Wi…