The Minotaur Story
ROW80-1 - 01/19 - Creative procrastination

Oven baked dry rub ribs

Here's a good recipe to make while you're spending the afternoon writing. I got it from this web site, but simplified it so that I could print out on one page.

Step 1 -What you'll need:

  • a rack of ribs (I used the "baby back" variety)

  • a baking sheet

  • cooling racks or other wire racks to keep the meat above the baking sheet

  • spices for dry rub (recipe on next step!)

  • oven set to 300 F

Step 2 The Dry Rub

  • 2 1/2 T chili powder

  • 2 T ground cumin

  • 1 T ground coriander

  • slightly less than 1 T if using table or sea salt OR 1 T kosher salt

  • 1 T paprika

  • 1 T dark brown sugar

  • 1/2 T freshly ground black pepper

  • 1/4 tsp cayenne

  • 1/2 tsp mustard

  • 1/2 tsp garlic powder

This makes about a cup of rub. You'll have enough left over for another use.

Step 3 Prep and apply dry rub.

Preheat oven to 300 F.

Clean ribs by running them under warm water and patting dry. You can remove the inner membrane too, for better spice penetration.

Apply 1/4 C of dry rub on each side of the ribs. (I used a 1/4 cup scoop to dump it onto the ribs so there was no cross-contamination and I could store the rest of the rub with no worries!) Really work it in with your hands until everything is covered.

Then, place it on the rack bone side down.

(Note that you can line the baking sheet with aluminum foil as well for quicker cleanup)

Step 4 Cook for one hour.

Make sure you have the ribs in the middle of the oven and that the oven's properly preheated. :)

After one hour, they'll come out looking like the picture above - starting to brown, lose a bit of fat, and the cut bones will begin to show as the meat cooks and shrinks.

Turn the tray and put the ribs back in the oven. Now we're going to start checking them every 30 minutes.

Step 5 Additional cooking time.

You'll cook the ribs for 1 ½ to 2 more hours, turning the tray every 30 minutes. (Remember not to turn the ribs over, just change the direction of the tray!). They’re done when meat starts to pull away from bone ends.

Make sure to let them rest a little (15 min) before you cut into them.








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