Blaine's Dry Rub Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 Cup Kosher Salt3/4 Cup Brown Sugar 6 tbsp. Minced Onion, dry3 tbsp. Paprika1 tbsp. Garlic Powder 2 tbsp. Parsley, dried 2 tsp Chili Powder 2 tsp Black Pepper1 tsp Lemon Peel 2 tsp Ground Mace1/2 tsp Ground Cumin1/2 tsp Ground Coriander 1 tsp Celery Seed 4 racks Baby Back Pork Ribs (~4 lbs.)
24 hours in advance:
Thoroughly mix rub ingredients.
Cut racks into thirds
Coat each section generously with rub, making sure to cover ends and both sides.
Tightly wrap each section individually in heavy duty aluminum foil.
Refrigerate overnight (you want to have these piled up in some sort of container - I typically use the bottom of a broiler pan - because they will leak, regardless of how tight you wrap the foil)
The day of:
Preheat oven to 275 degrees Fahrenheit.
Place wrapped ribs on sheet tray(s) in oven and bake for 3.5-4 hours (be sure to have pans/trays with enough volume to catch the drippings, or your oven will be a heavenly smelling and smoking mess).
Prepare your grill in advance so the flames are ready about 30 minutes after baking time. I like to use lump hardwood charcoal for the additional flavor, but even a gas grill produces excellent results.
Remove ribs from oven and remove the foil. This is a messy and finger-burning process. If you give them a few minutes to cool, it is a bit less painful, but you will still have a delicious mess to deal with.
Place ribs on hot grill, turning with tongs until seared on both sides, typically 3 minutes a side. A little charring won't hurt, but don't let it get away from you. Pork fat is a stellar accelerant.
Serve with your choice of sides. We like it with cornbread, spinach salad, and mac & cheese and a strong IPA or cider cuts through the richness of the ribs, but you do you.
Serving Size: 1/3 Rack (if you can stop yourself there)
Number of Servings: 12
Recipe submitted by SparkPeople user BLAINETILLANDER.
Thoroughly mix rub ingredients.
Cut racks into thirds
Coat each section generously with rub, making sure to cover ends and both sides.
Tightly wrap each section individually in heavy duty aluminum foil.
Refrigerate overnight (you want to have these piled up in some sort of container - I typically use the bottom of a broiler pan - because they will leak, regardless of how tight you wrap the foil)
The day of:
Preheat oven to 275 degrees Fahrenheit.
Place wrapped ribs on sheet tray(s) in oven and bake for 3.5-4 hours (be sure to have pans/trays with enough volume to catch the drippings, or your oven will be a heavenly smelling and smoking mess).
Prepare your grill in advance so the flames are ready about 30 minutes after baking time. I like to use lump hardwood charcoal for the additional flavor, but even a gas grill produces excellent results.
Remove ribs from oven and remove the foil. This is a messy and finger-burning process. If you give them a few minutes to cool, it is a bit less painful, but you will still have a delicious mess to deal with.
Place ribs on hot grill, turning with tongs until seared on both sides, typically 3 minutes a side. A little charring won't hurt, but don't let it get away from you. Pork fat is a stellar accelerant.
Serve with your choice of sides. We like it with cornbread, spinach salad, and mac & cheese and a strong IPA or cider cuts through the richness of the ribs, but you do you.
Serving Size: 1/3 Rack (if you can stop yourself there)
Number of Servings: 12
Recipe submitted by SparkPeople user BLAINETILLANDER.
Nutritional Info Amount Per Serving
- Calories: 604.1
- Total Fat: 45.1 g
- Cholesterol: 178.3 mg
- Sodium: 5,923.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.3 g
- Protein: 37.4 g
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