We are really experiencing a wet summer and if it is not raining than it is a gazillion freaking degrees. I feel like I live in the swampland! If you have just about had your fill of cooking outside these Dry Rub Baked Ribs are perfect for you! The flavor and tenderness are out of this world. The dry rub can be prepared ahead of time and stored in the cupboard!!
I honestly prefer to grill outside in the cooler seasons. I often knock the snow off my grill and fire it up! It takes a few hours to prepare these as they bake on a low temperature for a while. You will need to prepare a little in advance of your hungry tummy! When they are completely done I like to let them rest for a bit and then serve up with extra Kansas City style barbecue sauce.
If you have not tried a Kansas City barbecue you really need to do yourself a favor and try one. My favorite bottled Kansas City barbecue sauce is Gates Original Classic. So many of today’s BBQ sauces are masked with tons of sugar. Gates only has 3 grams of sugar per serving and you can really taste the seasonings without all that sugar that other sauces have.
Dry Rub Baked Ribs
- 1 tablespoon paprika
- 2 tablespoons brown sugar
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1/2 – 1 teaspoon cayenne pepper
- 1 Slab Pork Ribs thin membrane removed
- Kansas City style barbecue sauce
- Mix paprika, brown sugar, cumin, chili powder, and cayenne pepper in small bowl. Apply to meaty side of the ribs and allow to set for 30-45 minutes.
- Place ribs meaty side down on heavy duty aluminum foil and wrap well to seal. Place on cookie sheet and bake at 275 degrees for 2 1/2 hours or until the ribs are very tender. Remove from oven and let sit for 20-30 minutes or until cool enough to fully remove from the foil.
- Remove from foil and place ribs rub side up on the cookie sheet. Raise oven temperature to 350 degrees. Baste with barbecue sauce and place in oven for 20 minutes. Remove from oven, baste again and cook for 20 more minutes.
I changed the amount of cayenne in this recipe to 1/2 to 1 teaspoon. Cayenne adds heat. I like heat but not everyone likes the same amount. Start with 1/2 teaspoon added to the rub and taste a small amount of the rub. If you want more heat add 1/4 teaspoon at a time until desired heat.
Stuffed Pork Tenderloin Wrapped in Baconhttps://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf