Pork Ribs with Dry Rub

Pane-bistecca

Pork Ribs with Dry Rub, A simple way to cook pork ribs with lots of flavor. There’s no dripping marinade to dirty the grill or oven. But that doesn’t mean the meat will be dry from the dry marinade—quite the opposite, in fact. I roasted them in the oven, but you can also cook them on the grill.

Dry rubs are mixtures of ground spices that are applied to raw foods. The spice mixture forms a layer on the food and can marinate it, allowing the flavors to develop. Rubs are usually applied as a powder, i.e., “dry.” Some “wet” rubs may contain oil, water, or other liquids to form a thick paste.

A dry rub is very easy to make and is best prepared in large quantities, as it will keep indefinitely in a sealed container.

Prep time

10 min

Rest time

3 h

Cooking time

2 h

Portions

4-6

Total time

5 h 10 min

Ingredients

4 whole Pork Ribs

Dry Rub

100 g brown Sugar
50 g Paprika
1 tbsp black Pepper
1 tbsp Salt
1 tbsp Chili Powder
1 tbsp Garlic Powder
2 tbsp dried, ground or chopped Rosemary
2 tbsp dried Basil
1 tsp Cumin

Instructions

Step 1

Mix all the ingredients for the dry rub well.

Step 2

Rub the rub thoroughly into all sides of the pork ribs and leave to stand in the refrigerator for at least 3 hours.

Step 3

I placed the ribs directly on the grill rack in the oven so that the heat would be evenly distributed on all sides. As I said, they don’t have any dripping marinade, but I would still place a baking tray on the lowest rack.

Step 4

Roast the ribs at 150°C for 2 hours, then briefly roast them under the grill or on the BBQ grill until crispy.

Notes

Serve with thisBBQ Sauce or this one.

Pork Ribs with Dry Rub