Dry-rubbed ribs that are slow-cooked, tangy and made to fall off the bone.
1 tsp Celery Seeds
1 tsp Kosher Salt
2 T Hungarian Paprika
1 tsp Granulated Garlic
1 tsp Garlic Powder
1 Baby Back Rib Rack, 2–3lb
1 Pork Rib Slab, St. Louis Style, 2–3lb
¼ cup White Vinegar
1 tsp Salt
½ tsp Liquid Smoke
- To prepare rub, combine celery seeds, salt, paprika and garlic powder.
- To prepare ribs, preheat oven to 275F.
- Place ribs on a large, rimmed baking sheet. Sprinkle rub over ribs and massage into both sides. Bake 3 to 4 hours for baby back ribs or 4 to 5 hours for St. Louis ribs. If at any point the ribs seem to be browning excessively, turn the heat down to 250F.
- Combine vinegar, salt and liquid smoke, if using. About 1 hour before ribs are done, brush mixture over ribs every 15 minutes or so.
- Use a sharp knife to cut the racks into individual ribs and give them one last brush with remaining vinegar mixture.