Best Ribs Ever

duBreton ribsThe bone you see at the bottom of the photo, scraped clean, is an indication of how good these ribs were. (The baked beans and butternut squash were just leftovers I had on hand.)

I bought these DuBreton organic baby back pork ribs, from Quebec, at Whole Foods.  They were pricey, but I am always interested in extra good pork, so wanted to try it.  Since I did everything else the same as I always do, I have to credit DuBreton’s practices and standards with the especially good flavor and texture I got.

I use a home made dry rub on ribs.  There are lots of recipes out there, mine varies, but typically includes paprika, garlic powder, chili powder, black pepper, brown sugar, and a touch of salt (maybe) and cayenne. It could also include coriander and powdered mustard.  Some recipes call for onion powder, but I don’t keep that on hand, and don’t miss it.  Maybe next time I make a batch, I’ll try that Spanish smoked Pimenton I love so much in it.

I rub a generous amount on the ribs, and, since I don’t currently have a grill, bake them at 350° for about 45 minutes (maybe longer for thicker ribs).  Near the end (or sometimes at the table), I brush on a sauce or glaze, in this case Gillian’s Gourmet Cherry Balsamic Glaze.  O.M.G. they were fantastic!  Tender and unusually flavorful on the inside, that nice crisp exterior with the caramelized bits….I immediately bought more and put some in my freezer, just to be sure I could (hopefully) replicate them.

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