Best Cheater Chinese Dry Rub Recipes

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CHEATER BASIC DRY RUB



Cheater Basic Dry Rub image

Make and share this Cheater Basic Dry Rub recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 15 Mins

Time 10m

Yield 2/3 cup

Number Of Ingredients 5

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

Steps:

  • Combine all ingredients; transfer to a jar with a tight-fitting lid.
  • Will keep for about 1 year.

Nutrition Facts : Calories 288.2, Fat 10.9, SaturatedFat 1.3, Sodium 20955.8, Carbohydrate 50.3, Fiber 24.2, Sugar 8.6, Protein 14.5

CHINESE DRY RUB RIBS



Chinese Dry Rub Ribs image

These super-simple dry rub ribs come out with a texture that melts in your mouth and a sweet yet spicy taste that makes them impossible to resist!

Provided by Maggie Zhu

Categories     Main

Time 14h15m

Number Of Ingredients 8

1 rack (about 3 lbs / 1.4 kg) St Louis ribs (or baby back ribs)
1 tablespoon salt
1 tablespoon sugar
1 tablespoon cumin
1 tablespoon gochugaru ((or paprika for less spicy))
1 tablespoon ground black pepper ((or 1/2 tablespoon ground Sichuan peppercorns))
1/2 tablespoon garlic powder
1/2 teaspoon five spice powder

Steps:

  • (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
  • Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
  • Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
  • Place the marinated ribs on the rack. Cover with a large piece of foil that's enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
  • Bake covered for 2 hours.
  • Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
  • Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 328 kcal, Carbohydrate 5.5 g, Protein 31 g, Fat 20.1 g, SaturatedFat 7.6 g, Cholesterol 68 mg, Sodium 2188 mg, Fiber 0.7 g, Sugar 3.3 g

CHEATER BASIC DRY RUB



Cheater Basic Dry Rub image

Categories     Mustard     Kosher

Yield makes about 2/3 cup

Number Of Ingredients 5

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

Steps:

  • COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

SANTA FE DRY RUB



Santa Fe Dry Rub image

Make and share this Santa Fe Dry Rub recipe from Food.com.

Provided by Debbie R.

Categories     Meat

Time 5m

Yield 1 recipe

Number Of Ingredients 5

3 tablespoons chili powder (for heat, chipotle or ancho)
2 tablespoons ground coriander
2 tablespoons cumin
1 tablespoon ground fennel
1 teaspoon salt

Steps:

  • Mix and store in airtight container.
  • To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

DRY RUB



Dry Rub image

"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.

Provided by Bobby Flay

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 9

1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons mustard powder
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl.
  • Divide among small spice containers and store for up to 4 months.

ULTIMATE CHEATER PORK RIBS



Ultimate Cheater Pork Ribs image

We don't understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it's the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can't be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they're not from a "real pit barbecue" restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you're a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great "fall-off-the-bone" spare-and baby back ribs with consistent results and minimal hassle. No lie.

Yield makes 6 to 8 servings

Number Of Ingredients 5

1/4 cup Cheater Basic Dry Rub (page 45)
2 tablespoons brown sugar
3 racks baby back pork ribs (6 pounds), membrane removed (see page 64)
1/4 cup bottled smoke
Barbecue sauce of your choice (pages 38 to 43)

Steps:

  • HEAT eat the oven to 325°F.
  • MIX the dry rub with the brown sugar in a small bowl.
  • PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
  • PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
  • After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
  • When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
  • LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.

CHEATER CHINESE DRY RUB



Cheater Chinese Dry Rub image

Categories     Kosher

Yield makes about 2/3 cup

Number Of Ingredients 3

1/4 cup Chinese five-spice powder
1/4 cup paprika
2 tablespoons kosher salt

Steps:

  • COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

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