2 pound pork rib rack
1/2 cup Turbinado sugar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons smokey paprika
1/8 teaspoon cayenne pepper
1 teaspoon peeled, grated or pressed fresh garlic
Make a dry rub by mixing the sugar, salt, black pepper, paprika, and cayenne pepper in a bowl.
Remove All of the membrane from the back side of the rib rack.
Cook’s Note: The membrane is a somewhat shiny sheath on the bone side of the rib rack. Use a sharp knife to make a shallow slit on the large end of the rib rack. Use the knife tip to loosen the end of the membrane. Pull the membrane towards the small end of the rack. Often it comes off as a single piece. If the membrane is not removed, the ribs will be tough.
Rub the garlic over the top of the rib rack.
Rub the dry rub all over the rib rack.
Place the rib rack in a ovenproof casserole dish, with the side where ribs are visible, down.
Place rib rack in the icebox overnight.
Remove rib rack from icebox.
Allow to stand at room temperature for 30 minutes.
Preheat oven to 275°F.
Place rib rack in oven.
Roast rib rack for 3 to 4 hours.
Ribs are done when they reach a temperature of 145°F, the meat is tender, and the last bone pulls away from the meat easily.
Cook’s Note: The rub and the rib rack combine to make a sauce on the top of the rib rack.
Remove rib rack from oven.
Tent with tin foil and allow to rest for 10 minutes.
Cut into servings.