Slow Roasted Herbed Pork Ribs

Hey Readers!

Summer is almost over, but grilling season is still going strong. Unfortunately, my tiny apartment does not have any outside space, so I don’t get to grill out often. But, what I miss in grilling I make up for with my oven game. This week along, we have enjoyed brats, steaks, and now my infamous dry rubbed pork ribs. Every now and then our local grocery store has an amazing deal on pork ribs and I always try to stock up on a rack or two when that happens. I don’t always love ribs, and I almost never enjoy them at a restaurant, but I love them when I make them. I’ve taken the time to perfect my personal recipe and cooking method through lots of trial and error, so I hope you enjoy these bad boys as much as I do.

Now, I don’t dislike barbeque sauce, but I do hate having messy hands, so these are sauceless ribs. I use an herb and garlic based rub to get the most possible flavor, but I’ll have some barbeque sauce on the side for dunking. You can add barbeque sauce to these ribs if you want to, but I would only add it during the final stage, broiling, for that last splash of flavor, and I wouldn’t recommend anything too sweet. I get my herbs from my local CSA, Community Supported Agriculture. They have a pick your own herbs section at the farm which I visit every week or so. I’ve used a large variety of herbs here, and while I prefer fresh, dried will work just fine as well. Just remember, dried herbs are more potent, so cut the amount in half or so or your risk being overwhelmed. Also, Lemon balm isn’t super easy to find, feel free to substitute for additional lemon zest and lemon juice.

To start I finely mince all of my fresh herbs. For me these include: basil, lemon balm, oregano, thyme, parsley, cilantro, sage, rosemary, garlic chives, onion chives, garlic and mint. I want to get them as fine as possible, since ideally I am creating a paste to spread across the meat. Once all of my fresh herbs are minced, I actually throw them in my pestle with the remaining spices and brown sugar and grind everything into a paste. Once all of the spices are incorporated add the oil and stir well.

Next, you want to preheat your oven to 275 degrees and prep your meat. I always check that the silver skin has been removed and try to trim off any extra fat. I lay out two long pieces of foil per rack and pat the meat dry before placing it on the foil. Then I rub the mixture all over the meat front and back. Finally wrap the ribs completely in the foil. I like to wrap the sides and then ends because I feel like it better contains any juices. Once your wrapped and ready to go, throw those bad boys in the oven and set a time for 3-4 hours depending on how many racks you have. Once that timer goes off open up the foil back and let the meat sear under the broiler on high for 5-10 minutes until browned. The end result is fall of the bone smoky, savory ribs that are perfect without any sauce.IMG_20180609_210243798.jpg


1 rack of pork ribs, silver lining removed

1 handful of each fresh Basil, Lemon balm, Oregano, Thyme, Parsley, Cilantro, Sage, Rosemary, Garlic Chives, Onion Chives, Mint, Garlic

1/2 tsp of each Salt, Pepper, Lemon Zest, Chili Powder, Hungarian Paprika, Cumin seeds,

1/4 cup packed Brown Sugar

1/4 cup Olive Oil

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Step 1: Preheat oven to 275. Let Ribs come to room temp. Mince all herbs really fine and then combine all spice together with olive oil. Rub generously over the front and back of the rib meat.

Step 2 : Wrap Ribs in two layers of foil. Wrap each rack separately if you’re doing more than one. Place on a baking sheet or directly on the oven wrack and let cook 3-4 hours. Baste if desired.

Step 3 : Heat broiler to high. Open Foil wrapping and broil meat side of ribs for 5-10 minutes or until browned.

Serve hot with barbeque sauce on the side if desired.

Are you a fan of ribs, or looking for a new favorite? Do you prefer your ribs with sauce or dry rubbed? On the grill or in the oven? Do you think you will try this recipe, or have you already? What did you think? Anything you would add to the recipe to give it that extra something special? I love hearing from you, so, please, comment below or email me at!