Salt and Pepper Pork Ribs

Salt and Pepper Pork Ribs via oven and air-fryer.

Normally I would talk about the taste at the end of the post. But I just finished eating…and WOW! Imagine a pork rib crust, a bark, brimming with a pepper spice and a sharp salt, and running it through a small dollop of home-made BBQ sauce. I hope your imagination is as good as what I just ate.

I ground a fair amount of fresh cracked pepper into a bowl, and added some ground pepper. To this I added a healthy amount of cayenne and a fair amount off Himalayan sea salt.

In a second bowl I mixed some Dijon mustard with some apple cider vinegar. This would be my base layer.

In a foil covered baking dish I laid down a single baby back rib, and cut into the membrane with slices and knife pokes. To this I brushed on the Dijon/cider rub, then added the salt/pepper.

Flip that over and brush on and sprinkle the same. Heavily, thickly. With wild abandon.

The coated ribs went into a 400° oven for an hour. After that, they were cut into thirds and went into an air-firer for 30 minutes at 370°. These rested for 10 minutes while I made a salad.

The bottom line is that a rack of ribs, with combined oven and then air-frying is a GREAT way to cook fall-off-the-bone ribs, and combine it with a crusty mustard/pepper coating, you have a truly worthy meal.

Served with a salad. The dressing was a mix of Bolthouse Ranch and Dijon. A perfect complement to this meal.