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This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.
- 6 tablespoons light brown sugar or 6 tablespoons dark brown sugar
- 6 tablespoons paprika
- 3 tablespoons black pepper
- 3 tablespoons garlic powder
- 1 1⁄2 teaspoons salt, plus some for seasoning
- 9 tablespoons Dijon mustard or 9 tablespoons yellow mustard
- 2 teaspoons liquid smoke (optional)
- 3 pork sparerib racks (remove thin membrane on back of bones with paper towel) or 4 baby back rib racks (remove thin membrane on back of bones with paper towel)
- your favorite barbecue sauce
- Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
- Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
- Mix mustard and liquid smoke in another bowl.
- Lay ribs directly on removed oven rack and lightly sprinkle with salt.
- Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
- Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
- Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
- Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
- If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
- Transfer ribs to foil lined pan meat side up.
- Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
- Let stand for 5-10 minutes before serving.
I love that cooksmart lady so I knew this had to be a winner and I wasn't disappointed. I'm embarrassed to report this was actually my first time making ribs and we did baby backs for the Superbowl. WOW. The rub was so great, I could eat a whole rack without any sauce at all, but I took your recommendation and made Lee Lees sauce as well (check my review there, loved the sauce, but only had green ketchup on hand which made for "alien ribs" LOL). The sauce was great too. Baby back ribs must be bad for you or something because they were just so darn good! Thank you so much for posting this recipe. I'll never have to try another rib recipe again.
AWESOME!! Little zing to it..Ribs where falling off the bone!!! Will keep and make again and again
In a word, "scrummy"!! I only did a single rack of babybacks, so I cut down the proportions. Also, rather than dirty my oven rack (which I just cleaned...), I put the ribs on a cooling rack set over a foil-lined, rimmed baking sheet; they fit perfectly. And here I thought Pam was just a Baywatch Bimbo..LOL. (just joshin', I know there are 2 Pam Andersons...) Thanks taylortwo and Pam. (not Pamela)