- 1 rack baby back pork ribs
- 2 tablespoons brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons dry mustard
- 2 tablespoons Old Bay® Original seasoning
- 2 tablespoon instant coffee
- 2-9 ounce jars hot pepper jelly
- ½-¾ cup sweet & hot mustard
- 2 tablespoons apple cider vinegar
- nonstick cooking spray
- Preparing the ribs......this is the most important step in this recipe, as it allows the rub to really penetrate & flavor the meat......remove the rib rack from its package, rinse, and turn the ribs so that the concave side (back side) is facing upward......you will notice a white "coating" over the ribs......This fibrous covering, otherwise known as the pleural lining (didn't know you were getting an anatomy lesson today, did you?), will prevent the ribs on that side from being properly flavored & marinated, and is dense & chewy when eaten......yuck. With the blunt side of a paring knife & your fingers, simply "tease" up the lining, gently pulling & keeping tension with one hand while dissecting the lining from the ribs with your opposite index finger & the blunt end of the knife......this step takes less than 2 minutes a rack once you get the hang of it.
- In a bowl, mix together the brown sugar, cinnamon, dry mustard, Old Bay®, & instant coffee......I do not add salt because there is plenty in the Old Bay®.
- Line a baking sheet with aluminum foil covered with non-stick cooking spray (I just love this stuff), dry off the ribs with a paper towel so the rub will stick, and lay the racks concave-side-up on each baking sheet. Generously sprinkle with the rub, then flip the rack over, and season the other side. Bring up the ends of the foil & "crimp" together so that the ribs are wrapped in a tent, so to speak. You prepare the ribs the day before serving and refrigerate overnight as a great timesaver & dry marinade.
- Six or so hours before serving......preheat your oven to 250º. Place the baking sheet in the oven, and bake the ribs for 4 hours.
- Meanwhile, mix together 1 jar hot pepper jelly, ½ cup mustard & the vinegar, then taste......add more mustard, a tablespoon at a time, until you have reached the "tanginess" you like......I like the mustard flavor, so I add ¾ cup from the start......the mustard mellows with cooking......try it & see......
- After 4 hours, remove the baking sheet & unwrap the ribs...pour about half...or more of the jelly-mustard mixture over the ribs......re-wrap, and bake for another 1½ hours at 250º.
- Last step......after 1½ hours, remove the baking sheet again & unwrap the ribs, and go get your last jar of hot pepper jelly......you are going to "spoon" the jelly over the racks, and spread the jelly so you have a beautiful glaze which will caramelize and be absolutely delicious! Do not re-wrap the ribs! Close the oven, and increase the temperature to 300º. Bake for 30-45 minutes. After 30 minutes, I turn off the heat, and let the ribs sit in the oven until ready to serve......
- While the ribs finish cooking, reheat the remaining sauce to serve alongside the ribs for extra dipping...
- Serving......get a serving platter & alot of napkins or paper towels you & your guests will need them! Using tongs and a sharp knife, slice the ribs apart gently, being careful to keep the meat & rib bones together......I like to coat the cut sides in the sauce beneath the ribs (all tangy, gooey, and sweet......and hot!) before placing them on the platter......you may not make it to the platter......these ribs smell so great, that your guests are simply going to get a paper towel, grab, and eat......and eat!
Source: Entertaining Is Easy
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