Gemma’s Jamming Pork Ribs is the perfect name for this recipe. Remember the other day when I posted on Facebook that I had a recipe for pork ribs and it had a secret ingredient? Well, here it is! Are you ready for it? But first I think I want to call this recipe Jamming Pork Ribs. How about it for a name? I guess that’s it then!
The ribs were jamming. I don’t know if it’s because we waited anxiously for the ribs to be fully cooked but I know I was not the only one who thought so. I love it when tasty dishes are created without any major planning. Wait! Have I said that before in another post? I feel like I am repeating myself.
I almost forgot to tell you what the secret ingredient is. Well, here it is! DUCK FAT – all in capital letters. Yes, duck fat is the secret ingredient. That just happened by accident because it was available. I figured that it would be another way to use duck fat and not olive oil. There was no doubt about the taste because the duck that was cooked the day before was flavorful.
Duck is a fatty poultry. I usually roast or cook it in a crockpot to preserve the fat. Adding the fat to another recipe will add more flavor to your dish. Duck fat is sold in stores, and if you cannot find it, you can always make your own.
I used the usual spices, cumin, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. With a spice mixture for meat, there is always the needs for acidity. A mix of balsamic vinegar and fresh lime juice finished this wonderful marinade.
I have to warn you that this recipe is for three slabs of pork ribs and it will go fast. Just make sure you cook the meat thoroughly before serving.
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Gemma’s Jamming Pork Ribs
- Pork back ribs about 3 regular size slabs
- 2 limes or lemons
- 2 tablespoon cumin
- 2 garlic powder
- 2 tablespoon Italian seasoning
- 2 tablespoon salt
- 1 teaspoon paprika
- 1 tablespoon onion powder
- ¼ teaspoon ground black pepper
- ¼ cup duck fat
- 3 tablespoon balsamic vinegar
- 3 tablespoon lime juice
- Preheat an outdoor grill for low heat, and lightly oil grate. Make sure that the ribs are at room temperature. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Clean each slab of pork by rubbing lemons or limes onto pork. Rinse under running water and pat dry and set aside. In a bowl mix all dried spices and liquid and form a paste.
- Using your hands, rub spices on each rack, coating them well. Grill over direct eat in a covered grill or smoker for 1 hour turning once during cooking. Continue to grill over indirect heat in a covered grill or smoker for about 3 to 4 hours turning regularly so the rack of ribs do not get dry, and until fully cooked and thermometer read 170 for doneness.
- Let rest for at least 5 minutes before serving.