Recipe by David J Rust
I came up with this recipe to try and help a friend who was buying a form of pre-packaged riblet for his meals to help with his diet. I took it as a challenge that I could make it cheaper and better. Here is my second attempt.
- 4 tablespoons water
- 3 tablespoons red wine vinegar
- 3 tablespoons tomato paste
- 1 tablespoon dark brown sugar
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon canola oil
- 1 lb country-style pork ribs (bone-in)
Directions See How It's Made
- Mix the non-rib ingredients together in a bowl, whisking to combine.
- Make an aluminum foil packet around the ribs and seal it except for one end. Pour the sauce ingredients from the bowl into the aluminum foil packet and seal it, tightly. Slosh the contents around being careful not to puncture the foil.
- When the sauce feels like it has been distributed fully over the ribs, place in a heated 225 degree (Fahrenheit) oven for 5 hours.
- Remove the foil packet from the oven and carefully pour the juices into a skillet. Set the meat into a bowl and extract the bones.
- Over a medium-high heat, reduce the juices into a sauce, pour over the meat, and serve, hot.