Berkshire Pork Baby Back Ribs

By ltrodrigu

Ingredients

• 1/2 cup salt
• 1/4 cup smoked paprika
• 2 tablespoons coarsely ground black pepper
• 5 cloves garlic, minced
• 2 medium onions, finely chopped
• 1 tablespoon cumin
• 2 tablespoons piment d’Espelette or hot paprika
• 1 tablespoon dry mustard
• 1 tablespoon ground coriander
• 1/2 teaspoon ground allspice
• 2 racks Berkshire pork baby back ribs (about 3 1/2 pounds total)
• 1 cup soy sauce
• 1 cup honey
• 1 cup water

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Make Dry Rub:
In a bowl, thoroughly combine salt, paprika, pepper, garlic, onions, cumin, 1 tablespoon piment d’Espelette, dry mustard, coriander and allspice.

Before you apply rub to ribs, remove membrane on back of ribs and trim any excess fat. Season both sides of ribs liberally with dry rub. Cover and chill in refrigerator at least half an hour and up to 4 hours.

Make Glaze:
In a medium saucepan over low heat, cook soy sauce, honey and remaining piment d’Espelette, stirring often, 4 minutes. Divide glaze between two bowls, one for serving at the table and one for brushing on ribs while they roast. Set aside.

Preheat oven to 300 degrees. Set a rack in a roasting pan. Place ribs on rack. Pour 1 cup water into roasting pan. Cook in oven 1 hour. Flip ribs and cook 30 minutes more. Flip ribs again and cook 30 minutes more. Flip ribs twice more, brushing with glaze and cooking 20 minutes each time. Ribs should be tender, and nicely caramelized and golden brown all over.

Serve ribs with reserved glaze.