It was rib time again! It seems like I post ribs often but when I checked it had been several months. That can’t be! And I was finally going to be all brave and stuff and make my own rub. I was not bold enough of a cook to actually create my own this first time. I used a recipe and will learn to modify from there. There will be more dry rub attempts!
Not that this rub didn’t turn out well. It was easy to assemble and I had everything in my spice cupboards. We’re spice fiends and keep a good, fresh supply which is why using a store-bought rub always makes me feel super guilty. I possess the ingredients, I just need the knowledge. Or lots of experience!
I sear off even my ribs to get that extra layer of caramelized goodness. I seared them on as many sides as possible, turning as each side was browned.
As they seared in a large skillet I pulled all of the rub ingredients out of various cupboards. I have my “use often” turntable in the corner cupboard, two hanging spice cupboards hold my baking and savory dishes spices (unfortunately they’re across the room) and one more cupboard shelf that has the large items like bulk garlic powder, chili powder, kosher salt and peppercorns for the pepper grinder.
I mixed the rub in a bowl then decided I needed a larger bowl to dip the ribs in to coat them. As my country ribs were cut apart, it was easier to dip each one and pat it up in a shallow bowl.
The ribs were set into a baking dish and they fit perfectly. I patted the remaining few bits of rub over the ribs then put the lid on the dish. I wanted to cover the ribs to slow roast so I’d used a Corelle dish that had a lid.
The oven was preheated to 250°F and the dish went into the oven. I set the timer for an hour to check as I didn’t usually roast them without any water or broth.
The ribs scented the house all afternoon and after 3 ½ hours I was ready to climb in the oven and eat them, done or not! I probably should have had lunch to avoid that thought. But as I set the dish on the top of the stove and removed the lid, oh the smell was divine!
I drizzled honey over the ribs as directed in the recipe, even though I’m not particularly fond of honey. I was following that direction because the rub only contained white sugar and I’d thought brown sugar would have made more sense. Perhaps the honey was the reason for the tamer white sugar.
Honey lover or not, I loved the ribs. Tender and moist, they fell off the bone and melted in my mouth. I mentally patted myself on the back and decided this rub thing wasn’t so bad after all! I might try it again soon.
I think I would add brown sugar instead of white. I like to taste the little bit of molasses flavor in rubs and barbecue sauces. I did miss it with these ribs, as delicious as they were. I’d also remember to read the proper paprika can as I hadn’t used the smoky paprika, it was a Spanish one I’d thought was smoked. Again, the ribs were still amazing, but next time we’ll try for smokier!
Dry Rub Roasted Pork Ribs
1/4 cup of smoked paprika (make sure it’s smoky!)
1/4 cup of white sugar (I think brown sugar would be better)
3 tablespoons of garlic powder
3 tablespoons of kosher salt
1 tablespoon of onion powder
1 tablespoon of ground ginger
1 tablespoon of dried oregano
1 tablespoon of chili powder
1 tablespoon of black pepper
1 teaspoon of cayenne pepper (yeah that’s not happening.. I used a large pinch, I’m a weenie)
4 tablespoons of honey (optional)
Mix together and place in a flat, shallow bowl.
Sear ribs and pat with rub, using it all.
Place ribs in an ovenproof dish and cover. Bake for 3 ½ hours. Remove from oven and drizzle with honey if desired. Serve hot.
Adapted from The Birthday Dinner