- 4 Tablespoons brown sugar
- 1/4 cup paprika
- 1 Tablespoon cumin
- 3 Tablespoons chile powder
- 2 Tablespoons black pepper
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- (the salt comes in later)
- Combine well all rub ingredients. Store extra rub in an air tight container for later use, you’ll use only about 2/4 tablespoons here.
- 5 pounds pork spareribs (for me this was one slab cut in half)
- dry rub, about a 1/2 tsp per side, per 1/2 slab piece (no worries you’ll have plenty with the recipe above)
- Preheat oven to 250
- Rub the ribs with the dry rub, both sides. I went liberal here, you may want to use a little less.
3. Take 2 fairly long sheets of foil (per slab piece) place the ribs meat side up on the foil and create a tight wrap around the ribs
4. Place the wrapped ribs in the oven and bake at 250 for 3 1/2 hours
5. Unwrap the ribs, brush them liberally with your fav BBQ sauce, season them with salt and broil on high on a cookie sheet, each side for 2 minutes. Watch them closely, timing is everything here.
Here they are just out of the oven. 👌🏻
Slice them up. Look for the bones, cut half way in between each bone. That’s an easy way to find the cut line.
Serve them up with everyone’s own side of BBQ sauce. (some like a lot, others not so much)
I like to add hot sauce to my personal serving of BBQ sauce. A few (or more) drops of tapetio (brand hot sauce) into mine does the trick, yum, with a big touch of heat.
A simple homemade mac and cheese goes well with the ribs. (Compliments of my mother in law tonight)
Bon apetit friends! g.
*some time ago I blogged about dry rubs you can make at home, my rub here was a take on one of those mixes. Here’s the link in case you’re interested in making your own dry rub magic.
Adlib away, let me know what goodness you come up with.