We don’t have a grill. Every grill we have ever owned has turned into a rust pit after winter so when it comes to whipping up a rack of ribs, I have to turn to the oven. I’ve got two dietary issues to deal with also. Mr. Bejelly does not do well with cooked tomato products and will have a bought of heartburn if he eats them. We also are really trying to phase out all sugar in our diet. I have yet to find a barbeque sauce that is tomato free and sugar free so I invented the following dry rub.
| Dry Rubbed Oven Baked Pork Spare Ribs |
Recipe type: Main Course
Author:
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 4
Ingredients
- 2 tbsps Cacao
- 1 tbsp of coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1 tbsp salt – I use Celtic sea salt that I’ve ground in a coffee grinder so you may need to tweak this.
- 1 tsbp coconut sugar/rapadura/brown sugar
- Cayenne- add to taste.
- 1 rack of pork spare ribs.
Instructions
- Throw all the ingredients into a bowl and get them well blended.
- Apply this rub to both sides of your rack until it is well coated.
- Then you’re going to take two sheets of aluminum foil (put meat against the dull side) and sandwich the ribs between them and press all edges closed – you’re going to be steaming those ribs slowly.
- Cook them at 350 degrees for 2.5 – 3 hours.
- The meat should be falling off the bone by the time they are done. You can apply your favorite barbeque sauce on them but we love them as is
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