Dry-rubbed, Slow-roasted Baby Back Pork Ribs Nutrition Info

These dry rub ribs are not only tender and fall off the bone, they are packed with flavor thanks to the seasonings and spices rubbed into the meat! They're a succulent change from saucy ribs and are perfect to serve at your next outdoor gathering!

It'southward summer and one dish that often gets associated with summertime is RIBS.

Why is that?

Maybe eating ribs is associated the thought of enjoying them while sitting outside enjoying sunshine...

...or that you lot can feed a lot of people and have them served at a big picnic or outdoor gathering.

Either way, I accept another smashing rib recipe for y'all (because you tin can never have too many!)...

...that is a change from the usual saucy ribs (not that those aren't expert, besides!)...

...and since these are roasted in the oven, you tin can savour them whatever time of the year!

Preparing the Ribs

This recipe uses pork ribs, and while I similar to use the baby back cut which is meatier cut, you can also use this recipe for other cuts like spareribs or St. Louis.

The ribs take a membrane, or silver skin, on the underside that many people remove. As daunting equally information technology may sound, removing the membrane is really very easy to do, however, information technology is purely optional to remove it. I have eaten enough of ribs where it was all still intact as information technology is a common practice in Asian cooking to leave it on. That beingness said, leaving it on can make it slightly tougher, and it can likewise limit how much the seasonings get absorbed into the meat.

To remove the membrane, yous can either start at the stop of a rack and remove the membrane in ane go, or make a cut through the membrane in the center of the rack and remove it, one-half at a time. Either way works.

Slide a knife under the membrane and pry enough abroad until you tin can grab it. Using a newspaper towel to catch the membrane (so information technology is not and then glace), pull it off the ribs. If the membrane breaks before you've removed it all, just use a knife again to pry underneath information technology, and repeat.

The Rub

The dry rub is incredibly simple, with near of the ingredients probably already sitting in your cupboard! Simply combine sea salt, black pepper, garlic powder, onion powder, paprika, coconut saccharide (or chocolate-brown carbohydrate), and chili pulverization. If y'all want a bit more than of a spicy kick, yous can substitute the chili powder with cayenne pepper, or you can omit hot spices altogether if you wish.

The corporeality of spices indicated in this recipe is enough to coat approximately 2 lbs. (1 kg) of ribs, but you lot could certainly double or triple the recipe and store the remaining dry rub mixture in a jar in the closet so information technology's ready to go anytime!

Lay the ribs down on a foil-lined baking canvass curved side downward, and sprinkle half the dry out rub mixture onto both racks, then flip the ribs over and echo with the remaining dry rub mixture, making certain to as well season the edges of the racks.

And that's it!

Time To Roast

Many rib recipes call for wrapping them in foil before roasting, just I leave the foil off for this recipe and so that the dry rub can form a succulent crust all over.

I too roast them with the curved side up to prevent those compact sides from overcooking from sitting on the pan. Quite often, if they are meaty side downwardly, the section of rib meat that touches the pan ends up just becoming thick, dry, and tough...and who wants that? Roasting them curved side up also allows the rut to circulate all around the ribs, which again, contributes to tasty crust all over.

Finally, dull roasting at a low heat means that some of the fat slowly renders off, and that the meat doesn't dry out out and stays tender. So into a 250F/130C oven information technology goes for four hours. The smell from these ribs roasting is going to have y'all salivating and then ready to eat!

Time to Consume

I similar to cut the racks into sections of 3-4 bones since it'south more than fun to have your own portion to eat and you don't run into the issue of private ribs drying out. These are fabulously tasty on their ain, just if you still prefer your ribs with sauce, whip out your favorite barbecue sauce for dipping!

If you do want to endeavour a saucy rib recipe, check out my Finger-Licking Slow-Roasted Ribs...also deliciously good and insanely like shooting fish in a barrel to make!

These ribs would go perfectly with sides like my Gluten-Costless Cornbread with Honey Butter and a fresh salad dressed with my Orange Honey Mustard Dressing. Or effort them with some Gluten-Gratis Parmesan Breadsticks and my Crispy Sweet Potato Fries with Chipotle Mayo!

Since I don't ain an outdoor barbecue, I'm not certain how long they would take if you lot wanted to cook the ribs that way, but if y'all endeavour it, delight allow me know! And whether you relish these while sitting exterior and enjoying cute summer atmospheric condition or but sitting within in the comforts of dwelling, whether you share them with a crowd or go on it to yourself and your family, you are going to love these tender flavor-packed ribs!

~ Lisa.

• ▢ ii racks pork ribs
• ▢ one ½ tbs kokosnoot sugar (or brown saccharide)
• ▢ i ½ teaspoon sea salt
• ▢ 1 ½ teaspoon black pepper
• ▢ 2 ¼ teaspoon onion powder
• ▢ 2 ¼ teaspoon garlic powder
• ▢ 1 ½ teaspoon paprika
• ▢ ¼ teaspoon chili powder
• ▢ ⅛ teaspoon cayenne pepper (optional)

• ▢
• ▢
• ▢

Dry Rub:

• Combine all the dry rub ingredients and mix well. Fix aside.

Rib Preparation:

• Slide a pocketknife nether the edge of the membrane and pry off enough until you tin take hold of information technology.

• Property the membrane with a paper towel, pull information technology off the rib rack.

Roasting:

• Preheat oven 250F/130C.

• Place the racks of ribs on a foil-lined blistering pan, curved (compact) side downwards.

• Sprinkle half the dry out rub evenly and liberally over the ribs, patting the the seasoning in.

• Flip the ribs over so the curved (meaty) side is upward and utilise the remaining dry rub to coat and pat into the surface. Be sure to season the edges of the ribs as well.

• Roast the ribs for four hours, uncovered.

• Cut into individual ribs or into 3- or 4-bone sections. Serve immediately.

• The amount of dry rub in this recipe is plenty to coat approximately 2 lbs. (1kg) of ribs. Calibration up the dry out rub seasonings if you lot are making more than that.
• Make double or triple the amount of dry rub and shop information technology in a jar in the cupboard so that you always have it set up and on mitt for using on pork, beef, or chicken!
• Removing the membrane from the ribs is optional, only doing so will make the ribs more than tender to consume and allow the flavorings from the dry rub to penetrate more into the meat.
• Omit the chili pulverization if y'all do not want the spiciness.
• Accept a side dish of your favorite barbecue sauce for dipping your ribs if you yet like saucy ribs!

Calories: 586 kcal | Carbohydrates: 9 g

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Source: https://www.adayinthekitchen.com/dry-rub-ribs/

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