Yield: Yields 1/2 cup spice rub and 2 cups sauce
Servings: 4-6 as a main course or 6-12 as an appetizer.
Too cold to grill outside? Slow roasting in the oven yields a rib that’s just as tender and succulent. Rub the ribs with a zesty spice blend, and you’ll swear they came from a backyard BBQ pit.
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In a small bowl, stir together all the ingredients for the spice rub.
Been making this recipe (ribs only, no sauce) at least 1x year since the day it was published. Made the sauce the very first time, but prefer my own or a jarred favorite if i need one.Never ever fails. Tried different rubs depending on what I had in pantry, but regardless of the spice blend, the cooking technique is flawless and is all that matters. Thank you!
When we have to cook ribs inside, this is my preferred method. The technique is great - we have swapped in different rubs and sauces (homemade and store bought), and the ribs still turn out tender and juicy. We have cooked them this way dozens of times, and it is a very much loved recipe - guests love it too. It's best when the rub can be put on a few hours before cooking, but even if you forget until before cooking, the ribs still turned out lovely!
Not being able to grill (apartment living or bad winters) is no obstacle to excellent flavor. This is my family's favorite rib recipe (summer or winter). The flavor is amazing. (I can't image why anyone would find this recipe 1 star--unless s/he's maybe vegetarian).
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