Learning you have a long list of allergies makes you a professional label-reader. And since most barbecue sauce ingredients include corn syrup, corn starch, tomato paste, and “natural” flavorings, I’ve set my mind on sauce-free flavorings for baby back ribs. This has put me on the hunt for the perfect dry rub.Let me tell you, this simple seasoning mix might be the dry rub to rule over all rib dry rubs. Smoky, complex, deeply flavorful ribs with just a hint of dark sweetness that are slow roasted for hours and come out so tender when they’re done that they can be torn apart without a knife… My mouth is watering just thinking about them!
The best thing about these ribs is that they are so easy to make. Mix together four ingredients, rub them onto the meat, let the ribs sit in the refrigerator, move them to the oven, and then slow roast those babies for a few hours. As you can see, I halved the recipe and used a half-rack because I was cooking for one, but the recipe below makes more than enough for a full rack. It’s perfect for a sunny weekend when you don’t want a lot of work in the kitchen, but want to have an amazing dinner at night!
- 1 tablespoon + 1 teaspoon coffee grounds
- 1/2 - 1 teaspoon sea salt (to taste)
- 1/2 teaspoon brown sugar
- 1 1/2 teaspoon chili powder
- 1 rack of baby back ribs
- Combine all seasonings in a bowl. Mix together well.
- Rub a generous amount of the spice mixture over both sides of the ribs. Wrap the ribs in plastic wrap and let them sit in the refrigerator for a minimum of 8 hours.
- Preheat the oven to 275 degrees F.
- Put the ribs on a baking pan and cook them in the oven for 3-3 1/2 hours. (One hour less for a half rack.)
- Let the cooked ribs rest for 15 minutes before cutting and serving.
I am so happy, after a long hiatus, to submit this link to Fiesta Friday #18!