Umami BBQ Ribs

Umami BBQ Ribs

This recipe combines the savory depth of "Side Piece" with the textural complexity of "Around Town" in a smoky, rich glaze for tender pork ribs.

 

Ingredients

  • 1 rack (about 3 lbs) St. Louis or Baby Back Ribs

  • For the Rub:

    • 2 tbsp Paramour Spice Co. "Side Piece" Seasoning

    • 1 tsp brown sugar

  • For the Glaze:

    • ½ cup ketchup

    • ¼ cup apple cider vinegar

    • 2 tbsp molasses or honey

    • 1 tbsp soy sauce or Worcestershire sauce

    • 1 tbsp Paramour Spice Co. "Around Town" Everything Seasoning

    • 1 tsp Dijon mustard

 

Instructions

  1. Prep Ribs: Pat the ribs dry. Remove the thin membrane from the back of the rack (use a paper towel to grasp and pull).

  2. Apply Rub: In a small bowl, mix the "Side Piece" Seasoning with brown sugar. Generously rub the mixture all over the ribs, front and back.

  3. Bake (Slow Cook): Wrap the seasoned ribs tightly in heavy-duty aluminum foil. Place them on a baking sheet and bake at 275°F (135°C) for 2.5 to 3 hours, or until the meat is very tender.

  4. Make Glaze: About 30 minutes before the ribs are done, whisk together all glaze ingredients (ketchup, vinegar, molasses, soy sauce, and Dijon) in a small saucepan. Heat gently over low heat until simmering, then remove from heat. Stir in the "Around Town" Everything Seasoning.

  5. Glaze and Finish: Remove the ribs from the oven and carefully unwrap them (reserve the foil for disposal). Increase the oven temperature to 400°F (200°C) (or transfer to a grill).

  6. Brush: Brush the ribs liberally with the prepared glaze. Return the ribs to the oven (or grill) and bake for 10–15 minutes, or until the glaze is caramelized and sticky.

  7. Serve: Let the ribs rest for 5 minutes before slicing and serving with any remaining glaze.