One of our favorite things to do on a weekend is have a “cooking project day.” This past weekend a Sunday with no plans, and a ribs on sale at the market led to a rib-centered cooking project day. It was perfect to play around with a spice rub, slow cook the ribs while we did some garden projects, and enjoy a tasty meal in our clean backyard.
We’ve done dry rubbed ribs in the oven once before, and this time set out to actually document what went in the dry rub. We looked at a few different recipes, and went off of a tiny jar of the last batch we made, tasting and adjusting along the way. Most important is to find your preferred balance between sweet (brown sugar), spicy and salty. The rub was so good I couldn’t help but sneak little tastes along the way. Rub up those ribs, covering every available inch of space in spices. Slow roast in a 250 degree oven for two and a half hours while you go about your at home projects, baste with a “mop” sauce and roast for another half hour at 300 degrees. Finish off with a broil at the end to crisp up the crust. The mop sauce we made was a bit too tart for my taste, so we added some of the juices from the ribs and the rest of the spice rub, and simmered it down into a tasty sauce.
Dry Rubbed Oven Roasted Ribs
(for two half rack baby back ribs)
2 Tb brown sugar
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cayenne
1 1/2 tsp garlic salt
1 tsp black pepper
1 tsp dried onion
1/2 tsp smoked salt
2 half rack baby back ribs
3 Tb Mustard (or 2 TB dry mustard and 3 TB water if you find yourself out of yellow mustard like myself)
12 Tb apple cider vinegar
1 Tb honey
Take the ribs out of the fridge and mix all of the dry rub ingredients together. Rub the ribs all over with the dry rub. Pack as much on as you can, and don’t forget about the sides. Do this part early in the day so the flavors have a chance to permeate the meat. Wrap the ribs in foil, and put them back in the fridge until you are ready to start slow roasting them. Place the foil wrapped ribs on a baking sheet and roast in the oven at 250 degrees for approximately two and a half hours. Meanwhile mix together the ingredients for the mop sauce and set aside.
After two and a half hours, take the ribs out of the oven. Collect the juices from the meat to simmer down into a sauce. Baste the ribs, bone side up, with the mop sauce and put back into the oven at 300 degrees for 30 minutes. Baste the ribs again, meat side up with the mop sauce and put back into the oven HOW LONG. Baste the ribs again and broil about 5 minutes on each side to crisp them up.
Boil 1/3 c of the mop sauce with the juice from the ribs, and any left over spice rub to make a delicious sauce.