Dry Rub Ingredients:
- 1 cup paprika
- 2 tbsp ground celery seed
- 2 tbsp salt
- 1/3 cup dark brown sugar
- 2 tbsp garlic powder
- 2 tsp mustard powder
- 2 tsp dried thyme
- 2 tsp white pepper
- 2 tsp cayenne pepper
Ingredients to make the Ribs:
- About 3 tbsps of the dry rub seasoning
- about 3 lbs of pork ribs
- 1 1/2 cups BBQ sauce
How to make the Dry Rub:
- Combine all dry rub ingredients in a large container such as a mason jar. Shake the jar to combine well.
How to use the dry rub and cook the pork ribs:
- Coat all parts of the ribs with the dry rub seasoning. I like to use about 1 tbsp of the dry rub for every pound of meat (3lbs of ribs = 3 tbsps of rub). You don’t need much for the underside – make sure that you have everything else covered.
NOTE: At this point, you can begin the cooking process, or for fuller flavour, you can set the ribs in the fridge to marinate over night – it’s not necessary, though, if you don’t have time!
- Preheat the oven to 350°F.
- Brush the meaty sides of the ribs with BBQ sauce.
- Place the ribs in a glass oven heat-proof baking dish, meat side down. Cover with aluminum foil to seal the moisture in.
- Place in the oven to cook for about 2 hours.
- Remove the ribs from the oven. Using a turkey baster or a large spoon, collect the drippings and sauce from the bottom of the baking dish and pour into a small saucepan. Bring the sauce to a boil and allow it to thicken for about 10 minutes or so. You can also add a little more BBQ sauce to the pot with the drippings if you like.
- Using a sharp knife (or strong kitchen scissors), cut the ribs into portions and set them meat side up in the baking dish.
- Pour the sauce evenly over the ribs and cook in the oven (covered) for about 1 hour.
- Remove the foil and cook uncovered for 30 minutes. The sauce should stick to the ribs, and the meat should be tender, juicy and fall off the bone.
- Category: Main
- Method: Oven