Rachelle's Dry Rub Ribs

Rachelle Garner


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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15 Min
4 Hr


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full rack of baby back ribs
4 Tbsp
4 Tbsp
kosher salt
3 Tbsp
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

How to Make Rachelle's Dry Rub Ribs


  • 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.

Printable Recipe Card

About Rachelle's Dry Rub Ribs

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

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