The Pioneer Woman Tasty Kitchen
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Pork Ribs with a Smoky Dry Rub

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Add a smoky sweet flavor to ribs without having to have a smoker. You rock star, you.

Ingredients

  • ⅓ cups Kosher Salt
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Granulated White Sugar
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Ancho Chile Powder
  • 2 teaspoons Granulated Onion
  • 2 teaspoons Granulated Garlic
  • 1 teaspoon Chipotle Chile (powdered)
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoons Ground Allspice
  • ½ teaspoons Dry Mustard
  • 5 pounds Pork Spare Ribs Or Pork Back Ribs
  • 4 cups Your Favorite Barbecue Sauce (optional)

Preparation

In a medium sized bowl mix all of the ingredients together (except the ribs and BBQ sauce) until well blended. The brown sugar has a tendency to clump. Break up clumps by rubbing them between your fingers or by pressing them with the back of a spoon against the side of the bowl.

Sprinkle the ribs generously with the rub, about 2-3 tablespoons per side. Press the rub firmly into the meat. Put ribs into a dish and cover tightly with plastic wrap or put the ribs in a large plastic bag, press out the air, and tie closed. Place in the refrigerator for 8-24 hours.

Cover the remaining rub in an airtight container or seal in a plastic bag. I store mine in a jar.

Remove ribs from refrigerator about 30 minutes before cooking and allow them to come to room temperature.

Preheat oven to 275 F.

Line baking pan(s) with foil. Set aside. Unwrap ribs, sprinkle both sides generously with remaining rub. Place ribs bone side down on baking pans.

For cooking completely in the oven:
Bake uncovered at 275 F for 1 1/2 hours, rotating pans halfway through the baking process if using more than one pan of ribs.

Remove ribs from oven. Turn oven to broil. Set oven rack 5-7 inches below broiler. If using barbecue sauce, apply the sauce prior to broiling. Return ribs to oven. Broil on each side just until some of the rub (or sauce, if using) begins to caramelize. Remove ribs from oven and allow to rest for 5-10 minutes before cutting into individual portions.

For starting indoors in the oven and then grilling outside:
Bake uncovered for 1 1/2 hours, rotating pans half way through the baking process if using more than one pan of ribs.

Towards the end of cooking time in the oven, heat outdoor grill to high. If using barbecue sauce, apply it before grilling. Place ribs on grill, cook 5-7 minutes on each side; just enough to get a bit of caramelization in a few spots.

Remove ribs from grill and allow to rest for 5-10 minutes prior to cutting into portion sizes.

Store any leftover rub in an airtight container.

Notes: For best flavor development, it is important to season the ribs and allow them to sit, covered, in the refrigerator for at least 8 hours and up to 24 hours prior to baking. If your home oven has a convection feature, convect bake at 250 F for 1 1/2 hours.

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2 Reviews

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Profile photo of Deanna F

Deanna F on 7.27.2013

Another home run Terri! I used spare ribs so increased the cooking time, but that was the only change and they turned out great. Next time I may not use the whole amount of spice rub. We really liked the flavor but maybe just a tad too much for our own tastes.

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hiswife on 7.22.2013

Well, I’ve just found my new favorite rib recipe. This was absolutely the best I’ve ever had. We used boneless country ribs and just Kraft Hickory Smoked Barbecue sauce in the oven. Your spices and directions were great. Thank you!

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