Saturday, July 3, 2010

#106 :: Memphis Dry Rub Ribs

Jamie works tomorrow, so we had our 4th of July celebration today. We made ribs, Red Potato Salad with Bacon and grilled corn, and as soon as it gets dark we're heading out to see some fireworks. What a delicious meal for the 4th of July! At first I was looking to make a BBQ sauce, but we didn't have any molasses or brown sugar (and several other several key ingredients) so I went for a dry rub instead. Jamie actually said these were the best ribs he ever ate!


  • 2 1/2 pounds pork ribs

For the Rub:

  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 teaspoon dry oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder (*we chose to add this, it wasn't in the original recipe)
  • 1/4 teaspoon onion salt (*we chose to add this, it wasn't in the original recipe)
  • 25 grinds fresh black pepper
  • 3 tablespoons vegetable oil


Preheat over to 300 degrees F.

Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Makes about 13-15 ribs

Recipe from Good Deal with Dave Lieberman on Food Network

Star Rating: 5+ out of 5 stars

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