Best Spareribs Rub Dry Recipes

SPICE DRY RUB COUNTRY SPARERIBS

Spice Dry Rub Country Spareribs image

This is a great recipe for EXTREME Slow cooking at very low temperatures. We enjoy these after the first six hours without the BBQ sauce. Toss a salad, heat some bread and you have a meal.

Provided by Country Chef

Categories Pork

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon cayenne pepper
2 1/2 lbs spareribs (country style)
16 ounces bottled barbecue sauce (regular)
1/2 cup Bourbon
1 teaspoon dry mustard
2 tablespoons molasses

Steps:

Preheat oven at 250 degrees.
Wash and dry spare ribs.
Mix dry ingredients together.
Rub spare ribs with dry rub.
Place in oven for 5 hours.
If pan is dry (no drippings) add 1/2 cup of water to bottom.
Turn over and cook another 1 hours till fork tender.
No basting is required.
Optional - BBQ Sauce and additional cooking.
During slow cooking of ribs make BBQ sauce ingredients and chill over night.
Remove ribs and chill over night.
Coat chilled ribs with sauce.
Prepare medium heat grill.
Place coated ribs for 2 minutes each side indirect heat or perimeter heat.

Nutrition Facts : Calories 1393.5, Fat 89.8, SaturatedFat 32.1, Cholesterol 342.8, Sodium 4818.3, Carbohydrate 36.4, Fiber 6, Sugar 13.5, Protein 87.3

SPARERIBS - RUB (DRY?)

Spareribs - Rub (Dry?) image

Rub seasoning for spare ribs. Almost "dry", but molasses does add moisture to the rub. See reviews for a substitute - brown sugar to make it dry.

Provided by Kevin L.

Categories Meat

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons salt
2 tablespoons ground black pepper
2 teaspoons cayenne
1 tablespoon cumin
2 teaspoons allspice
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon Old Bay Seasoning
3/4 cup sugar
1/3 cup molasses

Steps:

Mix molasses and sugar together stir.
Add all other ingredients and mix well.
Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
I have retained juices from cooking as extra sauce when serving ribs.

Nutrition Facts : Calories 285.5, Fat 2.2, SaturatedFat 0.4, Sodium 3574.6, Carbohydrate 69.9, Fiber 5.1, Sugar 54.1, Protein 2.6