Roadhog's Whole Hog Ribs
These succulent, fall-off-the-bone ribs are a hearty tribute to a certain jolly brute. Slow-cooked to tender perfection and coated in a smoky, spicy glaze, they're designed to satisfy even the most insatiable appetite. Prepare for a truly 'whole hog' experience.
Directions
- 1
Preheat your oven to 275°F (135°C). Line a large baking sheet with heavy-duty aluminum foil.
- 2
Remove the membrane from the back of each rib rack. To do this, gently slide a knife under the membrane at one end, then grasp it with a paper towel and pull it off.
- 3
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the dry rub.
- 4
Generously rub the spice mixture all over both sides of the rib racks. Place the ribs on the prepared baking sheet.
- 5
In a separate bowl, whisk together the apple cider vinegar and water. Pour this liquid over the ribs on the baking sheet.
- 6
Cover the baking sheet tightly with another layer of heavy-duty aluminum foil, crimping the edges to seal. Bake for 2.5 to 3 hours, or until the ribs are very tender.
- 7
While the ribs are baking, prepare the glaze. In a saucepan, combine the ketchup, molasses, Worcestershire sauce, Dijon mustard, and liquid smoke (if using). Bring to a simmer over medium-low heat, stirring occasionally, then remove from heat.
- 8
After the ribs have baked, carefully remove them from the oven and uncover. Drain any excess liquid from the pan.
- 9
Increase the oven temperature to 375°F (190°C).
- 10
Brush a generous amount of the prepared glaze over both sides of the ribs.
- 11
Return the ribs to the oven, uncovered, and bake for another 20-30 minutes, basting with more glaze every 10 minutes, until the glaze is caramelized and slightly sticky.
- 12
Remove from the oven, let rest for 10 minutes, then slice between the bones and serve hot.