rachelle's dry rub ribs
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).
prep time
15 Min
cook time
4 Hr
method
Bake
yield
2-3 serving(s)
Ingredients
- 1 - full rack of baby back ribs
- 4 tablespoons sugar
- 4 tablespoons kosher salt
- 3 tablespoons paprika
- 2 tablespoons hot curry powder
- 1 tablespoon garlic powder
- 1 tablespoon california pepper (black pepper will do if you don't have access to this)
- 2 teaspoons chinese five spice powder
How To Make rachelle's dry rub ribs
-
Step 1Remove the membrane from the back of the rack of ribs and preheat the oven to 225 degrees
-
Step 2Add all spices together mixing thoroughly
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Step 3Pack the dry rub all over the ribs; top, bottom and sides
-
Step 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
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Step 5Cover the ribs in foil and place a drip pan below in case of drips. Cook at 225 degrees for 3.5 hours.
-
Step 6Uncover the ribs and raise the oven temp to 400 degrees for an additional 15-30 minutes. Let rest and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Ingredient:
Pork
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Wheat Free
Diet:
Low Carb
Method:
Bake
Culture:
American
Category:
Ribs
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