I came across a topic on eGullet Forums last week about dry ribs. From what I gathered, this simply meant cooking ribs without a marinade or sauce. A post about slow cooking ribs with just salt and pepper made me salivate so I decided to try them out.
I bought a nice looking rack of short ribs from Uwajimaya, sprinkled them with coarse salt, lots of fresh cracked pepper and put them in the oven at 350. After 45 minutes, I flipped them and cooked another 45 minutes. I then turned off the heat and let them cook/rest in the oven for another 30 minutes.
When I pulled them out they looked amazing. Perfectly browned with the very edges starting to turn dark and crispy. As I tried to lift them off the broiler pan, they fell apart. They were so tender that I couldn’t move the rack without the meat falling off the bones. They looked and smelled so luscious, that I couldn’t even take the time to snap a picture. They went directly into my mouth and were the best ribs I’ve ever tasted.
That’s one of my favorite ways to eat ribs… or with Montreal steak seasoning…
Oooh, what’s Montreal steak seasoning? Is it a brand? What’s in it?
I think the Montreal steak seasoning is one of the McCormick Grill Mates seasoning blends. This is the first time I’ve posted here, and I wanted to add that I love your site.
Thanks Maria!!
When I was in Memphis a couple of years ago we had the most delicious ribs (slow cooked with dry rub). But, I stil love the sticky sweetness of a good sauce. I think I want the best of both worlds – a dry rib with a sauce for dipping (sweet and not too vinegary with a little kick of heat).
Tamiko,
Yeah, I’m not ready to completely give up on sauce… but never having naked ribs before, I was totally blown away. It was great to taste just pure pork flavor!
Maria is right, Montreal Steak seasoning is a McCormick Grill Mate. It is coursely ground Salt, Black and Red Pepper, with a hint of garlic and paprika. It makes a great ribeye rub in a pinch.
Tamiko, Jack Daniel’s BBQ Sauce is sweet with no vinegary flavor and they just might have a warmer version available.
By the way, I really enjoy your site Meg. ;)
Thanks Dan!
mm classic… deep fried dry ribs with honey mustard or worchestershire sauce or honey garlic sauce ohhhhhh or plain with some parm cheese and lemmon ooooo