Competition ribs pork - recipe
Raw Preparation: Place slab of ribs bone side down on table.
Slide knife below 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 250F.
Combine First Step 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 hours.
Remove ribs from oven.
Place each rib meat-side down upon its own doubled aluminum foil square.
Foil should be large enough to completely wrap rib.
Mix the Second Step juices.
Pour 1 cup of liquid over each rib.
At the similar 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 jacket of the Third Step 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 350F.
Brush final step sauce upon both sides of ribs.
Place ribs in oven for 10 minutes, or until sauce caramelizes.