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.
In a small bowl, stir together all the ingredients for the spice rub.
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Just okay. The method of cooking the ribs made them too dry for our taste (prefer wrapping the ribs in foil on a baking sheet with a little bit of chicken broth), and the barbecue sauce was way too tomato-y. Still looking for that perfect dry rib recipe...
This was a real disappointment. I've had Memphis BBQ and this wasn't even close.
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