Dry Rub For Spare Ribs Has Them Coming Back For More

Delectable Dry Rub For Spare Ribs

 

 

My teens wanted to grill up some ribs for the Memorial Day holiday, and I thought what a great time to get them more acquainted with the barbecue grill. Now fire and teens don’t always go well together, but ribs need a slow heat, that does not require flames and a lot of maintenance, so off I sent them in search of a recipe. They did some research and found this really delicious dry rib recipe that had the 24 people eating out of their hands literally.  They had a few grazers who were trying to pick the ribs off the grill before anyone else could get their hands on them.  As a side note they also had guests who wanted extra glaze for the ribs, so you can always double the braising glaze and set it out on the table for guests as well. 

Cook Time:
 2 hr 30 min

Serves:
 2 slabs ribs
Ingredients
2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning (Opional)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

 Optional Glaze:
You can make a glaze to slather on as the ribs cook and before serving.
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of
heavy-duty aluminum foil, shiny side down. Before applying dry rub, remove the back thin membrane
on the ribs to allow the spices and smoke flavoring can penetrate the meat. Make sure you pat dry the meat before you
apply the dry rub. Once you have dried the meat and then sprinkle and rub the dry rub mixture onto the meat surface.

Refrigerate the ribs overnight, but the recipe is for a minimum of 1 hour.

The braising liquid into a medium saucepot, and bring the liquid to a simmer and reduce by half or until
of a thick syrup consistency. Brush the glaze onto the ribs after around the ½ to one hour mark.
When serving slice each slab into 2 rib bone portions, and serve with your favorite side dishes. 
Ribs taste best when cooked at slow low temperature around 200 – 250 degrees for 2 ½ – 3 hours
This recipe courtesy Alton Brown makes several batches and can last you through a few grilling sessions.

If you like a Kansas syle tomato based dry rub this on is simple and quite delicious too.

Dry Rub Kansas Style

½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 teaspoon tomato powder
1 teaspoon salt
1 tablespoon chili powder
¾ tablespoon garlic powder

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