Best Ribs Ever & A Spicy Dry Rub Recipe

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Best Ribs Ever & A Spicy Dry Rub Recipe

My husband, Matt, died and went to heaven when I made him these ribs for dinner. All he kept saying while he was eating them was that “nothing should taste this good. It’s ridiculous.” I was only able to take two pictures because he kept sticking a fork in the pan and stealing meat. He said that he could eat these every day for dinner because they were so delicious. I would call this recipe a definite success and the bonus is that they are so easy to make too! The secret is cooking them all day in the oven at a very low temperature. They were literally fall off the bone ribs, so much in fact that I had to use a spatula to get them from the pan to our dinner plates. The preparation is a snap: preheat the oven to 225 degrees, cut up a large onion to line the bottom of your pan throw a few whole garlic cloves and bay leaves into the mix, and sprinkle them with the homemade dry rub recipe to follow. Cover them in foil for about 8 hours and the results will be flawless every time.

Dry rub

The Ingredients: 

Enough seasoning for 2lbs of ribs; stores great if you want to make a larger batch

  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp salt
  • 1/4-1/2 cayenne pepper (optional)
  • 1/4 tsp dried mustard

How to:

Preheat oven to 225 

  • Mix spices together to prepare dry rub
  • Rinse ribs in cool water and pat dry
  • Lightly coat ribs with oil and sprinkle each side generously with dry rub
  • Make sure to rub the ribs to ensure the dry rub adheres and penetrates the meat
  • Slice one large onion and layer on the bottom of your 13×9 pan–this gives the ribs room to drain the fat
  • Layer ribs on top of onions and put enough orange juice to coat the bottom of the pan
  • Add a few cloves of garlic and a few dried bay leaves
  • Cover with foil and bake 6-8 hours or until internal temperature reach 170 degrees
  • In the last hour or two of cooking, add a layer of your favorite BBQ sauce to the ribs 
  • Ribs will be tender and fall of the bone
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9 responses »

  1. The rub sounds yummy, and I really wanna try it. But the 6-8 hours has me scard. I’ve never heard nor baked ribs that long in my life. Won’t that dry out the ribs? And what type of ribs do you use for this recipe? Thanx.

    • We usually buy baby back pork ribs. They are delicious! They won’t be dry at all! The low heat and cooking them at such a low temperature will ensure they’ll stay moist. If you get nervous, you can take ’em out earlier and try them.

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