These pork ribs are delicious and from an easy recipe anyone can accomplish, and it is designed for either the grill or the oven. It has to be, because in South Florida if you want to have ribs only from the grill you aren’t going to have them very often during rainy season. So, enjoy the way you want, and don’t ruin our ribs with sauce! #TexasBBQ
Pork Ribs – Spare or Baby Back
Lay the rack of ribs out on the counter.
Rub both sides of the rack with yellow mustard. This is a binder, you won’t taste the mustard after cooking.
Apply Red River No Bull Rib Rub to both sides of the rack.
Place the rack bone side down into a 1-1 ½ inch deep pan.
Pour 1 cup of orange juice into the pan.
Cover with aluminum foil or another type of lid.
Preheat the oven to 245 degrees.
Wrap the rack, bone side down, in aluminum foil and seal except for one small opening.
Pour into the small opening ½ cup orange juice.
Seal the opening in the foil.
Heat the coals or wood to 235-260 degrees.
Cook the ribs (oven or grill) for 2 hours.
Open the pan or foil packet.
Spritz with one-part water one-part apple cider vinegar.
Dust with more Goodnight’s Red River Rub.
Return ribs to heat source for 1 hour.
To your liking you can finish them uncovered.
Serve, and please do not ruin our pork ribs with barbeque sauce.