Ribs are the holy grail of a pig. Mastering them marks the difference between a beginner and a true pit master. Here at Zehnder’s of Frankenmuth, we have mastered them going by the simple motto of “Anything worth doing is worth doing slowly”.
We start out by cutting the rib tips off of four pound pork spare ribs and scoring the membrane on the backside of the ribs in a criscross pattern. The spareribs then are liberally seasoned with a dry rub consisting only of Zehnder’s World Famous Chicken Seasoning! From there, the ribs get an elegant hardwood smoke for just over an hour giving them just the right amount of smokiness. The spareribs now travel to a 250 degree oven for a four hour slow cook process that brings them to the perfect tenderness for grilling. Once out of the oven, the spareribs get flame-kissed on the grill, slathered with Zehnder’s house-made BBQ sauce, and are finished to mouth-watering, fall of the bone perfection!
By Chef Ryan Lynch, Zehnder’s Restaurant
