Bear-Owl Back Ribs with "Thunder-Scent" Glaze
Tender, fall-off-the-bone pork ribs coated in a smoky, sweet, and tangy glaze that’s as unforgettable as a primal rumble. This slow-roasted recipe ensures maximum flavor penetration and a perfectly caramelized crust, making it a show-stopping dinner for your family or tribe.
Directions
- 1
Preheat your oven to 275°F (135°C).
- 2
Remove the membrane from the back of each rib rack: using a paper towel, grasp a corner of the membrane and pull it off. Season both sides of the ribs generously with salt, smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
- 3
Wrap each rack tightly in heavy-duty aluminum foil and place on a baking sheet.
- 4
Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are very tender.
- 5
While the ribs are baking, prepare the glaze: In a medium saucepan, combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and liquid smoke.
- 6
Bring the glaze to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- 7
Once the ribs are tender, remove them from the foil and drain any accumulated liquid.
- 8
Increase oven temperature to 375°F (190°C) or prepare a grill for medium-high heat.
- 9
Brush the ribs generously with the prepared 'Thunder-Scent' glaze.
- 10
Return to the oven or grill and cook for 15-20 minutes, brushing with more glaze every 5-7 minutes, until the glaze is caramelized and sticky.
- 11
Let the ribs rest for 10 minutes before slicing into individual portions.
- 12
Serve hot and enjoy the powerful flavors of these slow-cooked ribs.