Description
A delicious recipe for flavorful dry rub ribs that are perfect for grilling or oven cooking.
Ingredients
Scale
- 2 racks of baby back ribs (approximately 3–4 pounds total)
- 4 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon mustard powder
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 cup apple cider vinegar
Instructions
- Begin by preparing the ribs. Remove the membrane from the back of each rack of ribs.
- In a medium bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, black pepper, cayenne pepper, mustard powder, and coriander. Mix well to create your dry rub.
- Rub the olive oil over both sides of the ribs.
- Generously apply the dry rub mixture over both sides of the ribs.
- Preheat your grill or oven to 275°F (135°C).
- Place the ribs on the grill or a baking sheet. If grilling, add apple cider vinegar to a spray bottle; if baking, pour it into the baking sheet.
- Cook the ribs for 2.5 to 3 hours, spritzing them with apple cider vinegar every 45 minutes if grilling.
- Check for tenderness; the ribs should easily yield when pierced.
- Once cooked to your liking, remove from heat and let rest for about 10 minutes before slicing.
Notes
- Consider marinating the ribs with the dry rub overnight for added flavor.
- Adjust the spice levels to your taste by altering cayenne pepper.
- The apple cider vinegar spritz keeps the ribs moist during cooking.
- Enjoy with BBQ sauce or on their own.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 rack
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg