Prep 5 mins
Cook 4 hrs
Not too sweet, not too spicy!! Just too easy for the great results.
- 177.44-236.59 ml brown sugar
- 118.29 ml paprika
- 14.79 ml onion powder
- 29.58 ml garlic powder
- 14.79 ml salt
- 14.79-29.58 ml black pepper
- 14.79 ml oregano
- 4.92 ml dry mustard
- 4.92-9.85 ml cumin
- 0 cayenne (or more to taste)
- 1.23 ml ground dried arbol chile peppers
- rib, of your liking
- mix all ingredients into a ziplock bag rub generously to pork ribs (you may want to use gloves as paprika will stain your hands for the rest of the day!)
- to bake in oven put on broiler pan, meat side down at 250 degrees for 2 hours, then put in foil with apple and grape juice for another 2 hours. We Traeger smoker our pork spareribs for 2 hours meat side up, then put into heavy duty foil packs with 1/2 cup each of apple juice and grape juice meat side down for 2-3 hours (until cooming off the bone).
- Take back out and sauce'em if you like!
Way to sweet, it over powered the ribs. Not a good rub for ribs. Pass.
We loved these ribs!! Followed all the directions including the foil and juice part but did them in the oven. Not too sweet at all, and I registered just to say so!!
DH made this rib rub and dry-marinated 2 lbs. pork spare ribs for 24 hours. We grilled them on medium-high heat for 10 minutes meat-side-down and 8 minutes bone-side down, and they turned out perfectly flavored, caramelized from the brown sugar and juicy. The flavor is more sweet than savory with a little kick from the cayenne and chili peppers. We enjoyed them emensely as did our 18 month old DD, who said "mmm" with every bite. Thanks for a winning recipe, which we will be sure to use again.