Got Ribs?

The other day I had a hankering for some ribs. So obviously the best thing for me to do was to walk my little booty down to the store and pick up some ribs! Paired with some cornbread, some corn and a little cole slaw and you are good to go! I’m so excited I made this meal & surprised hubby when he got home for dinner because I was so easy to season & throw in the oven and then I was pretty much done. Dare I say it was even easier than my beloved crock pot meals!


How To:

  1. Line a baking sheet with aluminum foil and set a cooling rack on top. Lay 4 to 5 pounds spare ribs or baby back ribs on top of the rack in a single layer {I used baby back!}.
  2. Brush the ribs on both sides with 1/4 cup dijon mustard mixed with 2 tbsp. liquid smoke {optional, but I did it!}. Sprinkle the ribs with the dry rub {I used this one – see below} and pat to make sure the rub sticks to the rib meat.
  3. Heat the broiler and place an oven rack a few inches below the heating element with the meaty side of the ribs facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned. I flipped the ribs once during this process.
  4. Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for about 3 hours for spare ribs or 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
  5. About 30 minutes before the end of cooking, brush the ribs with barbecue sauce {my favorite!}, re-cover with foil, and finish cooking.
  6. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra BBQ sauce for dipping.

recipe from The Kitchn  

dry rub

For the Dry Rub:

2 cups brown sugar  / 1/2 cup paprika / 1/4 cup  tablespoons granulated garlic / 1/4 cup granulated onion / 1/4 cup kosher salt / 1/4 cup black pepper / 1/4 cup cumin / 1/8 cup ancho or chipotle  / 1/4 cup mustard powder / 1/8 cup cayenne pepper

I mixed all the above ingredients in a bowl and added to the ribs. This mix makes a little more than what you will actually need, but I saved the extra in a ziplock back and will use it next time I make ribs, which will likely be soon!

So excited to add a new {and tasty!} recipe to my lineup. Because seriously, everyone needs some solid BBQ ribs once in a while. But I will let you know that this dry rub brings the heat! So if you want it a little more toned down, ease up on the chipotle & cayenne pepper! 


Do you have any good BBQ recipes up your sleeve?

Please share!


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1 Comment

  • Reply Patty O May 27, 2015 at 8:16 pm

    Your meal looks delicious! Thanks for sharing your rub!

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