Recipe by Battle in Seattle
One of three recipes--also try my Kansas City Ribs or Chinese Five-Spice Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delites. These are a bit smoky tasting and very savory.
Top Review by CYNDAM
I use this rub for my pulled pork. I rub a pork loin the night before I'm going to cook it. Then slow roast it. People like it with bbq sauce. If doing that, I shred it and put it in the crock pot with the sauce. I prefer it without it. This has become my signature take along dish!
- 2 1⁄2 teaspoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt
- 1⁄2 tablespoon paprika (can substitute smoked paprika if available)
- 1⁄2 tablespoon brown sugar
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 pork rib racks, St. Louis cut
- barbecue sauce (optional)
Directions See How It's Made
- Preheat oven to 300 degrees F.
- Mix rub ingredients together well.
- Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
- Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
- Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
- HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.