Slow-Roasted Pork Ribs w/ Carolina-Style BBQ Sauce
1 1/2 cups French's Mustard
2 large garlic cloves, crushed with the side of a knife
7 tbsp brown sugar
1/2 cup tomato paste
1/3 cup apple cider vinegar
1 tbsp worchestershire sauce
1/2 tsp cayenne pepper
Fresh ground pepper
5-6 Pounds of Pork Loin Backribs
Heat oven to 400 degrees. Move the rack so that it is in the lowest position. Cover a large baking sheet with aluminum foil.
For the sauce, combine the mustard, garlic, sugar, tomato paste, vinegar, worchestershire, cayenne and ground pepper in a saucepan. Heat over medium heat until it reaches a simmer, whisking frequently. Remove from heat, discard the garlic cloves and cool. Make a small bowl of the sauce (about 1/2 cup of it) to use for basting.
Remove the layer of skin from the back of the ribs (the opposite of the meaty side). Place the ribs, meat side up, on the baking seat. Season generously with salt and pepper.
Place in the oven and roast for 15 minutes at 400. Lower the heat to 225 and roast an additional 4 hours (the longer they cook, the more tender they become!). Brush the ribs with the mustard sauce a few times during the roasting time.
Remove the ribs from the oven and set on a large cutting board. Cover them with aluminum foil and let rest for 10-15 minutes. Baste one more time with the sauce. Cut ribs into sections and serve with the bbq sauce.
Note: This sauce is super yummy! This main course pairs well with the collard green recipe and biscuits! We buy the pork ribs from Costco.
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