Ingredients
- 2.0 tablespoons Brown sugar
- Kosher Salt
- Black Pepper
- 2.0 teaspoons Garlic Powder
- 1.0 teaspoons Onion powder
- 1.0 teaspoons Cayenne pepper
- 1.0 teaspoons Paprika
- 1.0 teaspoons Smoked paprika
- 1.0 teaspoons Chili Powder
- 0.5 teaspoons Dry mustard
- 1.0 Pork ribs
- 1.0 cups Barbecue sauce
- Cooking Oil
- Flaky sea salt
Equipment
Brava metal tray
aluminum foil
Mixing bowl
Nutrition Information
Allergens: None
Instructions
-
1
Season ribs
- For best results, season ribs at least 4 hours or up to 24 hours before cooking.
- In small bowl, stir together brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne, sweet paprika, smoked paprika, chili powder and dry mustard.
- Cut rib rack in half.
- Rub BBQ seasoning all over ribs, wrap tightly in foil and refrigerate until ready to cook.
-
2
Cook ribs
- Remove ribs from refrigerator and place in Zones 1, 2 and 3 of Brava metal tray. Do not remove foil.
- Press green button to begin preheating.
- When Brava is preheated, slide metal tray into bottom shelf. Press green button again to begin cooking.
- Note: You will brush on BBQ sauce after 2 hours.
- Once Brava notifies you, carefully remove metal tray from Brava and check ribs. Meat should easily pull from bones when pierced with a fork. If they are not yet tender, bake at 250°F for 30 minutes more.
- Open foil and brush ribs with barbecue sauce.
- Slide metal tray into bottom shelf.
- Press green button to continue cooking.
-
3
Slice ribs & serve
- When your food is done, transfer ribs to cutting board and slice between bones.
- Serve with barbecue sauce on the side, if desired.