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:

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

Directions Step-By-Step

1
Remove the membrane from the back of the rack of ribs and preheat the oven to 225 degrees
2
Add all spices together mixing thoroughly
3
Pack the dry rub all over the ribs; top, bottom and sides
4
At 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
5
Cover the ribs in foil and place a drip pan below in case of drips. Cook at 225 degrees for 3.5 hours.
6
Uncover 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