ASIAN DRY RUB BABY BACK PORK RIBS

ASIAN DRY RUB BABY BACK PORK RIBS image

Yield 2-4 servings

Number Of Ingredients 11

For the baby back rack of pork ribs:
1 large rack of baby back pork ribs, cut into segments
Sea salt
Black pepper
Vegetable oil
For the dry rub spice mix:
1 to 1 1/2 tablespoon ground ginger
2 to 3 teaspoons turmeric
1 1/2 to 2 teaspoon garlic powder
2 teaspoons cardamom
Cayenne pepper to taste

Steps:

1. Cut the ribs into individual ribs and place them on a flat work surface covered with wax paper. Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered. Place the ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours (overnight is best). 2. Remove the ribs from the fridge about 15 to 20 minutes before you want to roast them, and bring to room temperature. Line a metal baking sheet with aluminum foil and place the ribs on the foil. 3. Set oven to anywhere between 400 to 425° F and roast the ribs until golden brown and cooked through (the time will vary depending on the heat of your oven and the thickness of the ribs, but start checking around 40 minutes). For crispier ribs, place them under the broiler a minute or two before they're finished. Remove from oven to cool and serve.