Dry Rubbed Ribs
This dry rubbed slow roasted rib recipe is a big favourite in our home and a throwback to the warm days of summer. Pair with a side of broccoli slaw for a delicious super everyone is sure to love.
From my kitchen to yours:
Dry Rubbed Ribs
Ingredients:
2 lbs. beef ribs, membrane removed
1 litre coca cola or root beer
3 tbsp minced garlic
2 tbsp coarse salt
1 cup brown sugar
1 tbsp cumin
4 tbsp minced dried onion
2 tbsp chili powder
1 tbsp paprika
Directions:
1. Place ribs in a large storage container and pour pop over the top of them. Cover the container and refrigerate overnight.
2. Remove ribs from the containers and place on a large piece of heavy-duty tin foil; reserving 1/4 cup of the liquid.
3. Rub meat with minced garlic and salt, massaging the mix into the meat.
4. In a small bowl mix together brown sugar, cumin, onion, chili powder and paprika.
5. Rub meat with spice mixture, massaging the mix into the meat.
6. Close the tin foil up around the ribs like a packet, assuring there are no openings. Place back in the fridge and let marinate for four hours.
7. Preheat oven to 275 degrees and bake ribs in the foil packet on a parchment lined cookie sheet for four to five hours.
8. Remove cookie sheet from the oven, cut the pocket open and pull back the foil exposing the ribs.
9. Drizzle with reserved liquid and return to the oven.
10. Turn broiler on high and caramelize ribs for four minutes.
11. Let ribs sit for three to five minutes before cutting.
Photo Credit: Instructables
