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.
We loved the dry rubbed ribs
The sauce was delicious-very unique flavor
Next time I will try 3/4 as much of the puree and about 1/2 the oil
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review