Recipe by Zeph's Wife
For a change from the typical BBQ sauced ribs try this dry rub and apple juice recipe. Copied from our local newspaper Food section, Take Five column several years ago.
Top Review by 3KillerBs
Very easy to make, but even using the full amount of rub on only 2lbs of country ribs (instead of 2 full racks of baby backs), didn't flavor the meat anywhere near as strongly as we'd have liked. Cooking in the apple juice made them tender, but they didn't brown up on the grill as nicely as I would have liked. If I'd have doubled the amount of rub and cooking it in hard cider it probably would have been much better.
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon dried thyme
- 2 racks of baby-back pork ribs
- 1 cup apple juice
Directions See How It's Made
- Preliminaries: Preheat oven to 350 degrees.
- Combine salt, pepper, allspice and thyme. Rub mixture on ribs. Place ribs in roasting pan.
- Pour enough apple juice in pan to a depth of 1/4 inch, may need more or less than the 1 cup. Cover pan tightly with aluminum foil. Roast 1 hour in preheated oven.
- Remove foil. Raise temperature to 425 degrees. Bake an additional 30 minutes or until nicely browned. If desired the ribs can be browned on the barbecue instead of the oven.