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12 cloves garlic, peeled
Preheat oven to 375°F. Place the onions, carrots, celery, and garlic in the bottom of a roasting pan.
Rub the ribs with Smoky Bacon Grapeseed Oil and season with Memphis Dry Rub. Transfer the seasoned ribs to the roasting pan, laying the ribs directly on the vegetables, meat side up. Add the water into the pan (do not pour on the ribs): Roast ribs in oven, uncovered, for 30 minutes. Remove the ribs from the oven and cover the pan with parchment paper and then foil. Create a tight seal around the edges of the pan.
Reduce the oven temperature to 250°F and return pan to oven. Cook for 2 - 2 1/2 hours, or until very tender. During the roasting process be sure to replenish the water in the pan if needed.
Remove the ribs from the oven and uncover. Allow to rest for 10 minutes. Preheat a grill or grill pan to medium-high heat. Clean and grease the grill grates. Cook the ribs evenly on both sides until lightly charred. When done, allow the ribs to rest for 10 minutes before cutting/serving.
Calories 600, Carbs 25 grams, Cholesterol 110 milligrams, Fat 35 grams, Fiber 4 grams, Protein 47 grams, Saturated Fat 11 grams, Sodium 830 milligrams, Sugar 15 grams
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