Oven Cooked Ribs with Spicy Dry Rub

Difficulty: Easy Servings: 0 Source:

Ingredients

3-5l b rack of ribs

3 tablespoons sucanat or brown sugar

1 1/2 tablespoons salt

1 tablespoon ground coriander

1 tablespoon mustard powder

1 tablespoon onion powder

1 tablespoon paprika (I'm using sweet here)

2 teaspoons garlic powder

2 teaspoons black pepper

1 pinch of celery seed (optional but I like the flavor! It's very strong, so go easy.)

1-2 teaspoons cayenne habanero, chipotle, or smoked poblano powder

1 splash of liquid smoke

1/2 cup water (optional but awesome!)

Directions

Combine all the ingredients together in a small bowl.

Only add a teaspoon of whatever peppers you're using at first, then adjust for taste. I'm using a mix of chipotle, smoked poblano and habanero. Once everything is combined, wet a finger and dip it into the spice rub to get a taste.

Blot ribs with paper towels until dry, then remove membrane and fat.

Generously rub the ribs, cover with plastic wrap or aluminum foil, then store in the refrigerator for an hour or two.

Preheat oven to 300°F

Remove the ribs from the wrap, then brush off excess rub.

Place rack in the baking sheet and place ribs on the rack. (Optional - pour a splash of liquid smoke in 1/2 cup water, then put in the baking tray for added flavor)

Cook for 1 hour at 300°. Rotate the pan 180 degrees, then lower the heat to 275°F and cook for an additional 45 minutes.

Keep rotating the pan every 45 minutes, adding additional water & smoke if needed.

Ribs are done when the bones are protruding about 1/4 inch and the rack can be bent in half.

Remove from the oven, loosely tent with foil and let them rest for 15-20 minutes before slicing an serving.