Recipe: Station 13 Slow-Roasted Baby Back Ribs and Spice Rub

SLOW-ROASTED BABY BACK RIBS
Marty Verhaeg, Engine 13

"Low and slow" is the key to these easy, meltingly tender ribs that taste like something you'd get at an old-fashioned neighborhood barbecue joint. The other secret: Marty's spice rub. There's a 4-foot-long shelf in the kitchen at Station 13 that's packed with restaurant-size spice containers. Marty experimented with just about everyone until he finally came up with this "red, white, and green" seasoning blend. If you start making the barbecue sauce as soon as the ribs go in, it'll be ready just in time to brush on at the end."



2 slabs baby back pork ribs (about 4 pounds total)
Spice Rub (recipe follows)
1 to 2 cups barbecue sauce
Green Chile and Cheese Cornbread recipe (for serving)

Adjust the oven rack to the center position and preheat the oven to 225 degrees F. Lightly oil 2 rimmed baking sheets.

To cook the ribs:
If necessary, cut the rib slabs in half so that they can be arranged to fit on the baking sheets. Pat the spice rub onto the slabs, coating them allover as thoroughly as possible. Put the slabs on the baking sheets.

Roast them for 2 1/2 hours, turning them over twice during cooking. Remove the ribs from the oven and baste both sides of each slab with the barbecue sauce. Return to the oven and roast until the sauce is glazed, and just beginning to brown, about 15 minutes.

Slice the slabs into individual ribs and serve warm. Serve with Green Chile and Cheese Cornbread.

SPICE RUB

1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried paprika
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper

Combine the parsley, thyme, oregano, paprika, garlic salt, onion salt, sugar, and pepper in a small bowl.

Makes 4 to 6 servings
Source: Firehouse Food: Cooking With San Francisco's Firefighters by George Dolese and Steve Siegelman