In my opinion, the best ever tasting pork ribs come from a Japanese black hog called Kurobuta, or Berkshire hogs, as they’re known in the USA. These ribs are so juicy, meaty, and tasty, they’ll blow your mind! They are fabulous roasted, braised, grilled or smoked.
Now here’s a tip…pull the back membrane off the slab of ribs, lavishly rub Frank’s bones with a good BBQ pork rub, then wrap in plastic wrap, and refrigerate over night! This makes the difference –I guarantee!
These are roasted in the oven and generously based with tasty moppin’ sauce so the juices just run down your chin…oh, ah!
These babies are part of my Halloween menu surrounding my outrageous Halloween pumpkin centerpiece. I serve these sexy bones along side oily intestines with bewitching herbs and toxic cheese, cradled among charred garden veggies with an offering of maggot salad, eggs in Purgatory and topped off with red devil cake and green slime icing. Spooky and oh so delicious my ghoulish friends.
No normal, cutesy Halloween spread here. Boo baby!
Serves 4-6
[ingredients title=”Equipment”]
- 2 large racks of ribs, approximately 16″ x 12″
- 2 large sheets, 16″ x 12″
- Non-stick spay
- Plastic wrap
- Aluminum foil
- Mixing bowl
- Basting brush
[/ingredients]
[ingredients title=”Ingredients”]
- 1 side of Kurobuta, or Berkshire hog, pork ribs, membrane removed
- 1 C BBQ rub (whichever kind you like best)
- 1 T black peppercorns
- 3/4 C cider vinegar
- 3/4 C balsamic vinegar
- 1/2 C dark brown sugar
- 1/2 t red pepper flakes
- 1/2 t kosher salt
- 4 cloves garlic, smashed.
[/ingredients]
[directions title=”Directions”]
1 Preheat oven to 350° F.
2 Remove rib membrane using your paring knife. Start at one corner and pry up the membrane, then, with a paper towel, grab the membrane and pull that mother off!
3 Prepare your moppin’ sauce by combining black peppercorns, cider vinegar, balsamic vinegar, dark brown sugar, red pepper flakes, kosher salt, and garlic. Once you’re done, brush your ribs with the sauce.
4 Ready ribs for the oven by placing them on a rack sprayed with non-stick spray. Then place the rack on an aluminum foil lined sheet pan (for easy clean up)…yeah baby!
5 Roast those bones for 45- 50 minutes. Or until internal temp is 165° F. Remove from oven. Again hit the rack with some mopping sauce and let rest for 5-8 minutes.
6 Cut ribs into individual bones and enjoy!
Roasted Frankenstein bones, with oily intestines and magic herbs, with charred garden veggies.
Served with other ghoulish good for a full Halloween menu buffet.
