zelda hopkins dry rub baby back ribs

★★★★★ 2
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

This is the first recipes I have made from JAP. Having never eaten a dry rub rib, this is one WINNING AND GREAT RECIPE. Zelda's Dry Rub recipe is AWESOME. PERSONALLY OUR FAMILY LOVES GARLIC AND ONION POWDER ON OUR MEATS SO I DID ADD THOSE to my version. They are cooked low and slow, with the flavors permeating the entire house as they are cooking. My husband & I loved them immensely. This is certainly a great way to get that smoke flavor in your cooking during the winter months. It is and will be my favorite Dry Rub recipe for years to come. Try it and I am sure you will agree.

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

Ingredients For zelda hopkins dry rub baby back ribs

  • 4 lb
    baby pork back ribs
  • 1 tsp
    liquid smoke flavoring
  • 1 Tbsp
    paprika
  • 1 1/2 tsp
    packed dark brown sugar
  • 1 1/2 tsp
    finely grated orange zest
  • 1 1/2 tsp
    salt
  • 1 1/2 tsp
    ground cumin (original recipe used 3/4 tsp)
  • 1 tsp
    black pepper (original used 1/2 tsp)
  • 1/4 tsp
    cayenne pepper
  • 1 Tbsp
    garlic powder ( my addition)
  • 1 1/2 tsp
    onion powder(my addition)

How To Make zelda hopkins dry rub baby back ribs

  • 1
    Rub liquid smoke over rack of ribs.
  • 2
    Mix all spice ingredients into a small bowl & stir together to mix. Rub spice mixture evenly over the ribs. COVER AND REFRIGERATE RIBS FOR AT LEAST 4 HOURS. or up to 24 hours.
  • 3
    Preheat oven to 225 degrees F. Place the ribs in a roasting pan. Cover with aluminum foil for 3 hours and 45 minutes, then remove foil and allow to continue cooking during last 15 minutes of baking time.
  • 4
    Remove from oven, cut into serving size pieces, and serve immediately. Note to my version I added 1 tablespoon of granulated garlic, and 1 1/2 teaspoons of granulated onion powder, but that was my personal preferance.
  • 5
    PLEASE NOTE:Personally I like to REMOVE the thin shiny membrane tissue on the underside of the rib first before seasoning, by placing the tip of the knife underneath the edge of the bone, and then grab with fingers to remove it, this allows the seasoning to penetrate the inside of the meat much better.

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