Large bbq pullman ribs

Pullman Ribs

I love Baby Back Pork Ribs and am almost always disappointed when I order them out. I think most places rely on a bunch of sweet & gloppy BBQ sauce to make their ribs passable. This recipe relies on more natural flavors and the element of time.

Also try the recipe for the BBQ sauce that goes with this dish.

Yield: 2 Generously

Featured Ingredients

Historic Pullman Pork Chop Seasoning is our best spice blend for pork chops. Based on the recipe used in the Florence Hotel, this... Size Options
$7.49 Glass jar, 1/2 cup (wt. 3.0 oz)

Pullman Ribs Recipe

Preparation Instructions

Cut rack of ribs in half, yielding two half racks. Make sure the "silverskin" is also removed. Generously rub 2 to 3 tablespoons of "Pullman Pork Chop Seasoning" into each half rack. Make sure to rub seasoning all over the ribs, underside too, and ends. Slice the yellow onion and apples into "half moons." Tear 6 sheets of aluminum foil large enough to triple wrap each half rack of ribs. Create a "bed" of onions roughly the width and length of each half rack on seperate sheets of foil. Place each half rack meat side down on the bed on onions. Divide the sliced apples evenly among the two half racks, filling the concave ribs. Now triple wrap each half rack of ribs, alternating the wrapping with each layer. The goal is to make sure no juices will escape the foil package while baking. Refrigerate for 2 hours. About a half hour prior to baking remove ribs from the refrigerator and allow to get closer to room temperature. Bake for 3 hours at 325 degrees. Increase oven to 425 degrees. Carefully (the ribs will be very, very tender) remove the ribs from the foil using tongs or hands when cool enough. Discard onions and apples. Place the ribs in a baking dish, cover with BBQ sauce to your liking, and bake for 10 minutes or until sauce warms and slightly caramelizes. Serve immediately with more sauce on the side, if needed.

Yield: 2 Generously
Helpful Hints

I like to make my own BBQ sauce. It gives me something to do while the ribs bake away in the oven. This way I get to avoid high fructose corn syrup also. It's a little more effort but I think worth it if you're going to spend all afternoon dreaming about ribs. You can also finish the ribs on the grill instead of the oven but when it's cold outside I normally opt for the oven method.


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1 Comment

Joanne R

Loved the BBQ sauce recipe, but did you know that worcestershire sauce HAS high fructose corn syrup in it. Maybe if you bought the worcestershire sauce directly from England it might not have, but here in america it does. You can get vegan worcestershire and I don't think that has the nasty stuff, but it isn't the real thing as far as taste goes either. Until the powers that be get the idea that we no longer want to be poisoned, you have to read every label and tell the manufacturers by not buying their products that we don't want them. Wish I had a recipe for worcestershire sauce, I would make my own, cause I used to use it a lot. ty for the great BBQ sauce recipe. I will have to try this on beef ribs as I don't eat pork. I don't like the way it is raised. I try to buy only organice beef & bison, can't find an organice pork source.