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    You are in: Home / Recipes / Sweet and Spicy Dry Rub on Ribs or Salmon Recipe
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    Sweet and Spicy Dry Rub on Ribs or Salmon

    Sweet and Spicy Dry Rub on Ribs or Salmon. Photo by Rita~

    1/15 Photos of Sweet and Spicy Dry Rub on Ribs or Salmon

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    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    10 mins

    4 mins

    Rita~'s Note:

    The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! Bourbon Vidalia Onion Barbecue Sauce

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together.
    2. 2
      Spread 1/2 cup on 4 pounds of pork ribs.
    3. 3
      Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
    4. 4
      Bake in 200 degree oven for 4-5 hours.
    5. 5
      Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce Bourbon Vidalia Onion Barbecue Sauce) See picture on this recipe. Check it out!
    6. 6
      Unwrap coat with sauce Bourbon Vidalia Onion Barbecue Sauce and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.

    Browse Our Top Marinades and Rubs Recipes

    Ratings & Reviews:

    • on August 03, 2003

      55

      DH gave this a 5-star rating - and he's stingy with his 5-stars! The only change I made was adding 2 tbs crushed red peppers. I used 1/2 cup dry rub on 4 lbs bone-in chicken breasts, and it was delicious! Next time I'll try it on ribs, as suggested, but didn't have any this time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2008

      55

      Yum! This was really good. I used it on Halibut fillets. The only change I made was due to the fact that I didn't have quite enough chili powder. My mistake was coating both sides of the fish with it. It was a little overpowering and there was no flavor of fish left. But I'll make it again and again, with the rub only on top. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2007

      55

      I must admit that I was skeptical about using the plastic wrap .... but you haven't steered me wrong yet! I did use my own sauce but made the rub verbatim & followed your directions. The ribs were moist & tender with just the right amount of spice, almost falling off the bone. My dinner guests were suitably impressed - thank you Rita!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Sweet and Spicy Dry Rub on Ribs or Salmon

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1678.0
     
    Calories from Fat 1081
    64%
    Total Fat 120.2 g
    184%
    Saturated Fat 42.6 g
    213%
    Cholesterol 417.0 mg
    139%
    Sodium 9834.7 mg
    409%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 13.3 g
    53%
    Sugars 20.6 g
    82%
    Protein 111.2 g
    222%

    The following items or measurements are not included:

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