Crazy Girl's Kitchen

Get ready:

• 1 tablespoon cumin
• 2 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 tablespoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 3 racks of baby back ribs, about 8lb

Now let’s play:

Preheat oven at 300F. Mix all the ingredients well in a container. Place the ribs on sheet pans, and rub the mix generously over the ribs (pad down the mix onto the ribs). Then park in the oven for 3-3.5 hours.

After-play thoughts:

You can always make the rub mix in a larger batch for future uses.

Get ready:

• 1 Tsp salt
• 1/2 Tsp ground black pepper
• 1 Tsp onion powder
• 1 Tsp garlic powder
• 3 Tsp paprika
• 1 Tsp chili powder
• 1 Tsp cayenne
• 1 Tsp brown sugar
• 1 Tsp ground cumin seed
• 1 tsp ground fennel seed
• 1 tsp ground coriander
• 1 cup apple cider vinegar
• 2 cup ketchup
• 8 Tsp packed dark brown sugar
• 2 Tsp Dijon mustard
• 2 teaspoon salt
• 2 tsp cayenne
• 1 7lb pork blade roast
• 3 tsp olive oil

Now let’s play:

Preheat the oven to 250F. Mix the first eleven ingredient together in a bowl. Rub to mix onto the pork blade roast. Place the roast in a large roasting pan, drizzle with olive oil, then place the whole thing on the middle rack of the preheated oven. Roast for 10-12 hours. Take it out of the oven, and let it rest. Meanwhile, assemble the next six ingredients. Microwave for 2 minutes and then stir till well combined. Pull the pork apart. Mix in half of the sauce evenly. Serve immediately, as entry or on the bun, with the rest of the sauce on the side as a condiment (12-14 servings).

After-play thoughts:

Please do not open the oven door during the first at least 10 hours of roasting. After 10 hours, only open the door if you are not sure about the doneness, but the cases are the roast can be cooked for 12 hours straight.

Get ready:

• 3 slabs baby back ribs (about 7 1/2 pounds)
• salt and pepper
• extra-virgin olive oil
• 1 Tsp dried thyme
• 2 bay leaves
• 5 Tsp onion powder
• 2 Tsp garlic powder
• 1 cup ketchup
• 2 14oz cans tomato sauce
• 4 Tsp soy sauce
• 2 tablespoons red wine vinegar
• 2 Tsp dry mustard
• 2 Tsp honey mustard
• 1 Tsp cayenne
• 1 Tsp ground paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 ground nutmeg
• 1/2 tsp cinnamon
• 2 Tsp brown sugar

Now let’s play:

Preheat oven at 350F. Season ribs with salt  and pepper. Drizzle some olive oil on the top, and bake for 1 hour. Assemble the remaining ingredients in a sauce pan. Cook over medium heat for 15 minutes, and stir till well combined. Take ribs out of the oven. Spoon or brush a thick layer of sauce onto the ribs, and then bake the ribs for another 1.5 hours. Let the ribs rest for 15-20 minutes and serve with the (6-8 servings).

After-play thoughts:

If there are leftovers, it’s best to refrigerate it in its whole rack form, so least amount of juice would get lost and ribs stay tender after reheat. Also, I suggest store dipping sauce separately; otherwise, taste of meat will be overpowered by the sauce as the sauce would be marinating the ribs in the fridge.