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


  • 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.

Printable Recipe Card

About Rachelle's Dry Rub Ribs

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

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