When summer comes to a close, and we have weather that calls for a barbecue, I think of these easy dry rub ribs. I like ribs. Who doesn’t, right? I’m not a fan of all types of ribs, mind you, but I do love the dry rubbed variety. What I don’t like is the time and complicated nature of making them. Than my husband found this recipe. I was dubious of the fact that it would work. Not only did it work, these ribs were amazingly good and super easy to-boot.
The recipe is from Dave Lieberman on the Food Network. What I love about this recipe is, not only its ease but you can make it rain or shine. All you need is a good oven.
I usually find I need to tweak a recipe to make it our own and to work for our friends and family, not so much with this one. The recipe called for baby back ribs, I use pork loin ribs instead. So drum roll please.
Easy Dry Rub Ribs
- 8 pounds pork loin ribs (approximately 3 rib racks * see Notes)
- 12 tablespoons (3/4 cup) vegetable oil
Ingredients For the Rub:
- 1 teaspoon cayenne pepper
- 4 teaspoon ground cumin
- 8 teaspoon paprika
- 4 teaspoon dry oregano
- 4 teaspoon sugar
- 4 teaspoon salt
- 4 teaspoons fresh ground black pepper
Preheat the oven to 300 degrees. Line 2 baking sheets with foil. Mix the rub ingredients together thoroughly in a small bowl as set aside.
If necessary, remove the membrane from the bone side of the ribs. Place the ribs racks, bone side down, on the foil lined baking sheets. Then rub the vegetable oil on each rib rack. Sprinkle the spice rub evenly and liberally all over each rib rack, working the rub to fully and evenly coat the ribs.
Bake about 2 to 2 1/2 hours. You can tell if the ribs are done when the meat shrinks away from the tips, revealing bare bones. The ribs will be crispy on the outside and tender and juicy on the inside.
Notes: You can make just one rack of ribs, but why do that. The leftover ribs will reheat very well. I generally buy my pork loin ribs from Costco. They come in a three rib shrink wrapped pack, the membrane has already been removed making these ready to go and they are particularly good for this recipe. You can make the rib rub ahead of time and store it for later use. There are times I’ll double the rub spice recipe, just in case I want or need a little bit more…
That’s it, and they come out perfect every time. If you like sauce on your ribs, heat up some of your favorite rib sauce to serve on the side and add to taste. That way everyone can have their ribs the way they like them. We serve this with my Fresh Mushroom Salad or coleslaw and some homemade baked beans. The choice of beverage is a good cold beer or a good full bodied red wine such as the Bogle Winery Cabernet Sauvignon or the Mark West Pinot Noir. Enjoy.
Time to eat…