Dry Rub Ribs Recipe
In this dry rub pork recipe, you'll combine tasty dry spices for a homemade rub that creates an amazing rib dish.
Servings 10 people
Calories 610kcal
Cost 20
Ingredients
- 5 lbs. pork baby back ribs membrane removed
- 2 tbsp. paprika
- 2 tbsp. smoked paprika
- 2 tbsp. chili powder
- 2 tbsp. chipotle powder
- 1 tbsp. ground ginger
- 1 tbsp. ground nutmeg
- 1 tbsp. ground oregano
- 1 tbsp. ground thyme
- 1 tbsp. ground coriander
- 2 tbsp. dry mustard powder
- 2 tbsp. garlic powder
- 3 tbsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. cinnamon
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine all the spices, season to taste with salt and pepper, and mix well.2 tbsp. paprika, 2 tbsp. smoked paprika, 2 tbsp. chili powder, 2 tbsp. chipotle powder, 1 tbsp. ground ginger, 1 tbsp. ground nutmeg, 1 tbsp. ground oregano, 1 tbsp. ground thyme, 1 tbsp. ground coriander, 2 tbsp. dry mustard powder, 2 tbsp. garlic powder, 3 tbsp. onion powder, 1 tsp. ground cumin, 1 tsp. cinnamon, Sea salt and freshly ground black pepper
- Rub both sides of the ribs generously with the spice rub, cover, and refrigerate for 1 to 12 hours.
- Preheat the oven to 325 F.
- Wrap the ribs with parchment paper and transfer them to a baking sheet.5 lbs. pork baby back ribs
- Bake for about 2 hours or until the meat is tender and cooked.
- Preheat the grill to medium-high heat.
- Grill the ribs for 4 to 5 minutes per side on the preheated grill or until nicely charred.
Nutrition
Calories: 610kcal | Carbohydrates: 18g | Protein: 47g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 310mg | Potassium: 994mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4805IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 8mg