Prep 10 mins
Cook 8 hrs
If you are like me, you are always looking for new rubs and marinades for meat. This is a recipe from Everyday with Rachael Ray, August 2008. Try it out with Low and Slow Oven Baked ribs (#303245). This is enough marinade for 2 pounds of baby back ribs which they say will feed 4. Cooking time is actually marinating time.
- 3 minced garlic cloves
- 44.37 ml dark brown sugar
- 1 lime, juice and zest of (both the juice and the grated peel)
- 4.92 ml Dijon mustard
- 4.92 ml cumin
- 4.92 ml salt
- 4.92 ml pepper
- Combine all ingredients in a small bowl.
- Rub the mixture into both sides of the ribs.
- Place in casserole dish, cover and refrigerate 8 hours to overnight to marinate.
I have used this recipe a few times now and keep forgetting to rate it, sorry! This is by far the best rib rub recipe I have found. The lime juice and zest is what makes it soooooo good. Delish! Thanks for sharing!
A great "rib rub" I used this recipe with Low & Slow Oven Baked Ribs - Super Simple!. The mixture was so easy to put together and the the flavor was excellent. Combining the two recipes made for a winning dish. will certainly use this recipe again. Made for AUS/NZ swap#27
This rub was so very good!!! We devoured dinner and I ate the rest this afternoon for lunch. I did add sauce (homemade) to the crockpot as they cooked but the rub made all the difference. These will be made again! Thanks January Bride.