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.
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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