Rachelle's Dry Rub Ribs

Rachelle Garner

By
@RProgressGarner

After years of painstakingly working on a dry rub specifically for ribs for a friend who found out she was allergic to gluten (and could no longer eat her beloved bbq ribs). I have finally perfected my recipe. (It can also be used for steaks and chicken or as a seasoning).


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Rating:
☆☆☆☆☆ 0 votes
Serves:
2-3
Prep:
15 Min
Cook:
4 Hr
Method:
Bake

Ingredients

1
full rack of baby back ribs
4 Tbsp
sugar
4 Tbsp
kosher salt
3 Tbsp
paprika
2 Tbsp
hot curry powder
1 Tbsp
garlic powder
1 Tbsp
california pepper (black pepper will do if you don't have access to this)
2 tsp
chinese five spice powder

Step-By-Step

1Remove the membrane from the back of the rack of ribs and preheat the oven to 225 degrees

2Add all spices together mixing thoroughly

3Pack the dry rub all over the ribs; top, bottom and sides

4At this point you may wish to cover and return the ribs to the refrigerator for up to 24 hours or you can simply begin cooking now

5Cover the ribs in foil and place a drip pan below in case of drips. Cook at 225 degrees for 3.5 hours.

6Uncover the ribs and raise the oven temp to 400 degrees for an additional 15-30 minutes. Let rest and serve.

About this Recipe

Course/Dish: Ribs
Main Ingredient: Pork
Regional Style: American