The "3 and down" style specified for the pork ribs means that each rack weighs 3 pounds or less.



For the Flavoring Paste
For the Sauce


Instructions Checklist
  • Preheat oven to 200 degrees.

  • In a food processor fitted with the steel blade or in a blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow-roast for 3 hours, or until red juice appears when you poke the meat with a fork and the meat is tender and pulls easily from the bone. Remove the ribs from the oven. The ribs may be broiled at this point or be refrigerated, covered, for up to 2 days.

  • While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.

  • Heat broiler to high. Place rack 3 inches from broiler.

  • Place the ribs on a clean baking sheet. You want the ribs to have a light crust on the surface, and depending on your broiler, this will take 3 to 5 minutes per side. Brush the ribs with the sauce during the last 30 seconds under the broiler.

  • Cut the ribs apart between the bones and serve with the remaining sauce on the side.

Reviews (4)

10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
I loved this recipe....I let the ribs set for 24hours with some extra paste on them after slow-roasting them, and they were DELICIOUS
Rating: Unrated
My family loves this recipe. They become disappointed if I use any other recipe. They take a bit of time but are VERY worth it!
Rating: Unrated
I think these were great. I alter every recipe though. Must be high quality meat as well. I prefer jack daniels cooking bbq sauce over this recipes.. I also use all fresh ingredients that makes a HUGE difference. I give this recipe and my cooking it 5 stars.
Rating: Unrated
I don't know.... I really hate to put anything ngative here, but I feel honesty is best. I made these pork ribs and my family ate them. They were OK... but, unfortunately they simply were not as good as I thought they would be. Every other thing, thus far, that I have made from Martha's cannon has been wonderful.... *sigh*