1/3 cup (5 tablespoons plus 1 teaspoon) melted butter
1 teaspoon vanilla extract
3 eggs
1/2 cup light or dark brown sugar
1/4 cup granulated sugar
1 tablespoon granulated garlic
1 teaspoon crushed dried oregano
1 teaspoon freshly ground pepper
1 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon cayenne pepper
1/2 teaspoon dark chili powder
1/4 teaspoon ground coriander
One 1.75- to 2-pound slab baby-back pork ribs
1 cup your favorite barbecue sauce
Steps:
Preheat a waffle iron. Spray irons with nonstick spray. Ladle in waffle batter, close the iron and let cook until the waffle has turned a nice golden brown with a crispy exterior and fluffy interior, 3 to 3 1/2 minutes.
Cut rib slab into individual rib pieces.
Liberally butter your waffle and sprinkle with powdered sugar. Top the waffle with 3 or 4 ribs. We like to stack them for an impressive presentation. Serve with your favorite syrup and extra BBQ sauce.
Combine flour, baking powder, granulated sugar and salt in a bowl. (Be sure the baking powder is well incorporated to give the waffles fluffiness.) Combine milk, butter, vanilla and eggs in a separate bowl. Whisk the wet into the dry until there are no clumps of flour in batter. Let the batter rest 10 minutes before making waffles.
For the rib rub: Stir the brown sugar, granulated sugar, granulated garlic, oregano, pepper, seasoned salt, cayenne, chili powder and coriander together in a bowl with a fork until combined.
For the ribs: Preheat oven to 275 degrees F.
Line a sheet pan or shallow baking pan with foil. Add about a cup of water to the pan. This will keep your ribs nice and moist. Rub 1/2 cup rib rub into the slab of ribs, top and bottom (save the remainder for another use). Place the ribs on the sheet pan and tightly cover the entire pan with foil.
Roast for 2 hours and 15 minutes. Remove the pan from the oven and take off foil. Carefully drain the excess liquid out of the pan. Turn the oven up to 350 degrees F. Pour your favorite barbecue sauce over the ribs. Return the pan to the oven, uncovered, and cook for another 45 minutes. Let rest for 5 minutes before serving, or cover and refrigerate for up to 2 days.
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