Real Recipes From Real Home Cooks ®

rachelle's dry rub ribs

a recipe by
Rachelle Garner
Beckley, WV

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).

serves 2-3
prep time 15 Min
cook time 4 Hr
method Bake

Ingredients For rachelle's dry rub ribs

  • 1
    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

  • 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.