Slow Cooked Country Ribs by Michelin Starred Chef John Critchley
Slow cooking meaty pork ribs is something the Cinder can do very well. We discovered this when we were throwing a party and didn’t get around to eating for a extra couple hours, and we found the Cinder kept the ribs at perfect temperature and juiciness.
- 2 lb 4oz Pork Ribs, Country style
- 1 oz Salt, kosher
- 1 Tbs Paprika, sweet smoked
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin powder.
For the glaze:
- 3 Tbs Franks red hot sauce
- ¼ cup honey
- 1 cup drippings from the cinder grill
- 2 Tbs Butter
- Rub the country ribs with the salt and spice mixture and wrap in saran wrap. Allow to sit for 4-6 hours in the refrigerator or at least 30 minutes at room temperature.
- Place the ribs on the cinder grill and close the lid, setting the temperature to 225°F.
- Allow the ribs to cook slowly to 190°F internal temperature (approximately 3.5 hours).
- After two hours the ribs should have released enough liquid to start your sauce. Collect the liquid from the drip pan and place in a sauce pot with the other ingredients for the glaze.
- Place the sauce pot over a medium heat until it comes to a simmer. Reduce the heat and allow to simmer slowly and reduce by half.
- When the ribs reach 190°F, i like to brush the glaze over them every 15 minutes for the next hour and a half.
- Remove the ribs from the Cinder and brush the Cinder clean.
- Turn the Cinder up to sear and close the lid.
- Brush the ribs with more glaze and put back on the Cinder for 1 minutes.
- Remove the lid and brush more glaze on the ribs and place on a serving tray.
- Allow ribs to rest for 10 minutes before cutting and serving.