Oven-Roasted Dry-Rub Ribs

Oven-Roasted Dry-Rub Ribs | This dry-rub recipe has its origins in the South. Brown sugar and cumin give the ribs a sweet and smoky flavor, while the salt acts as a meat tenderizer. The ribs are ready to eat right out of the oven, but try putting them on the grill for five or 10 minutes. This allows the dry-rub coating to caramelize. Recipe coats two rib slabs.

INGREDIENTS

DRY-RUB MIXTURE
8 tablespoons tightly packed dark brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon regular or smoked paprika
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon crushed red pepper
½ teaspoon Old Bay Seasoning®
½ teaspoon onion salt
½ teaspoon char seasoning
½ teaspoon cumin
zest of one lime

PREPARATION

Combine dry-rub ingredients in a medium-size bowl and mix well.
Remove the thin membrane on back of rib slabs. The ribs will be more tender and cook better.
Place each slab on heavy-duty aluminum foil with foil’s dull side up. Work rub into both sides of each slab. Wrap slabs in foil. Refrigerate for at least one hour, but six to eight hours works best.
Preheat oven to 250.
Place foil-wrapped ribs on baking sheets and bake for 2½ hours. When done, slice ribs into one or two bones.

If preparing more slabs, keep the spice ratio the same. Slabs can also be finished on a grill for five to 10 minutes, which allows the coating to caramelize.

This recipe coats two slabs of ribs.

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