I saw that there was a rib discussion in the Sunday Gravy thread, and it just so happens that my local charity organization is having its sort-of-annual rib-off/rib sale this weekend and I am entered in the competition. The challenge: Eight racks ready to heat and eat, winner is the anti–trachoma program the sale is helping to fund in Kenya and Tanzania. I’m also going to use this as a jumping–off point for my new cooking feature, Crème Fraîche.

All–Penzeys Competition Baby Back Ribs8 racks Compart Duroc baby back ribs1 1/2 cups Shallot Pepper Seasoning3/4 cup Albanian Rubbed Sage1/2 cup Hungarian Sweet Paprika1/4 cup Spanish Smoked Paprika1/4 cup Cracked RosemaryApple juice, extra light olive oilA word on the ingredients. Penzeys spices are second to none and if you want to impress other people there’s really no other way to go. The spices I’m using are the exact names and quantities you can find them sold under in the Penzeys online store. The Compart Duroc ribs are from a specialty breed that has almost twice the marbling of standard breeds. This is the best pork you can buy without going into the Berkshire/Kurobuta price range. It is the quality of these ingredients that is going to win this thing for me.Mix the dry spices with a small whisk to make the rib rub. “Marinate” the ribs in apple juice for 30 minutes. Take the racks out of the juice one by one and coat thoroughly top and bottom with olive oil then rib rub. Pack the rub on thick, particularly on top, and really work the rub into the meat. Place racks in the oven two per baking tray and slow-cook at 200ºF loosely covered in foil for 6 hours. Remove foil, spritz very lightly (2-3 times per rack) with apple juice and continue slow-cooking at 200ºF for 2 more hours. Finish by broiling 5 minutes to crisp up the top. Pull and serve immediately.http://www.8thwonderspice.com/inc/files/editor/image/ribs%202.jpg