Thursday, October 13, 2011

Pork Spare Ribs with Dry Rub

I have cooked ribs before, but wasn't happy with how they turned out roast like. So when our now 14 yr old requested ribs for her birthday dinner, I cringed. Do we go out and get them, or do I cook them at home and mess them up? I knew I was over cooking them before (literally fell off the bone, no good for finger food), but I followed the recipe? So when a friend, Faye told me how she cooked hers, I decided to give them another go. I knew I also wanted a good rub to marinate them with so I found one and of course changed it up a little. I cooked these as she directed and they came out great. =)

ready for the grill

Pork Spare Ribs with Dry Rub
adapted from Faye and allrecipes

6 tablespoons light brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp ground black pepper
1 tsp salt
Hickory liquid smoke
2 racks of pork spare ribs

Mix all together except the liquid smoke and ribs. Pull the membrane off the back of the ribs. Rub desired amount (a few shakes per side) of liquid smoke into pork ribs. Then rub dry rub into the ribs. Wrap in saran wrap and for best results, allow ribs to marinate overnight. Cook ribs as desired. I roasted these, covered in a pan for 90 minutes in a 275' convection oven (300' regular), after the first 30 mins add 1/2 C. apple cider over the ribs. Once the meat starts to shrink back you'll know they are done. Then I snuck a little bbq sauce on them and grilled for a few minutes. Let rest a few, then cut and serve.

rubbed and ready to be wrapped

served with my potato salad and creamed corn

Tuesday Night Supper Club
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  1. i love pork ribs and these look amazing!i am actually headed out to pick up our share of an organically raised pig this afternoon. i just might fix these up for dinner tonight. you should link them up to the supper club:)

  2. just want you to know...i made these and they were delicious! thanks for the recipe :)

  3. I was told by a restaurant owner ( The Rib Cage in Cape Town that he boils the ribs for about 3 hours first.
    Tried it and works like a bomb.
    Then marinade ,then warm through on the gas barebeque

  4. I made these a couple of weeks ago, they were the bomb!! I'm making them again tonight, I can hardly wait to eat them!


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