The key to making tender ribs that melt in your mouth is to cook them low and slow. The best way to do this (without using a smoker) is to wrap the ribs in aluminum foil, so that no steam can escape. Then cook them slowly at a very low temperature. The trapped steam will slowly render the fat, making delicious and tender ribs. The slower, the better!
TOTAL TIME: 20 minutes prep time + 5-6 hours cook time
Ribs (pork) - 1 rack
For Dry Rub:
Cumin - 1 tablespoon
Smoked Paprika - 1 tablespoon
Garlic Powder - 1 tablespoon
Chili Powder- 1 tablespoon
Salt - 1 tablespoon
Xylitol - 1 tablespoon
Preheat oven to 250 degrees.
Combine cumin, smoked paprika, garlic powder, chili powder, salt, and xylitol.
Lay out ribs on aluminum foil. Coat heavily with dry rub.
Wrap in foil, so that no steam can escape. The trapped steam is what will slowly cook your ribs and make them tender and juicy.
Cook in oven for 5-6 hours.
Remove ribs from aluminum foil. Place ribs on baking tray, turn up oven to 400 degrees, cook for 7-8 for crispy outside. Be careful not to overcook the ribs at this point. You just want a crispy outside with this step.
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