Spice Rubbed BBQ Ribs with a sauce made from the juices from baking before finishing on the grill or under the broiler

Yesterday I wanted to make bbq ribs; but with a dry rub, not a bbq sauce.  I'm not 'married' to any one version of dry rub, as I've used many over the years and they were all similar.   Since I was already online, I decided to search for 4-5 dry rub recipes to get an idea of what I wanted to make.

Interestingly enough the same darn rub recipe was listed on the first 5 search results I clicked on.  AND they were all attributed to different people.  Apparently, this basic idea is used by a LOT of people.  One click later I found a different recipe (that actually didn't sound very good at all and had some questionable spice mixtures...) so I decided to use this average spice mixture, but I opted to add coriander to the mix and went a little heavy on the cayenne.

My husband raved about these ribs and I have to add how incredibly filling they were.  I had just 3 ribs (above) and could barely finish them.  I used beef ribs - although I'm sure you could use pork ribs as well if you prefer them over beef.

Dry Rub

1 T cumin
1 T paprika
1 T granulated garlic
1 T granulated onion
1 T chili powder
1 T brown sugar
2 T salt
1 t ground coriander seed
1 t cayenne pepper
1 t black pepper
1 t white pepper

Mix in a bowl.  Sprinkle on damp beef ribs as heavy or light as you wish for your personal taste. 

I chose to wrap the ribs in heavy aluminum foil and slow cooked them on 200 degrees for a few hours in the oven (it was a cold day and I was happy to have the oven going).  I turned off the oven around 3:00 and left them in it  until I ready to start making dinner around 5:00.  Opening one side of the foil, I poured off the juices into a pan on the stove and then unwrapped the ribs completely.   We haven't bought our new grill yet so I opted to finish these under the broiler.  While pre-heating the broiler I turned the heat up on the stove under the juices and proceeded to make a sauce out of it by adding a heavy dose of low sugar ketchup, brown sugar sweetener, and a teaspoon of Worcestershire sauce.  I simply kept spoon tasting until I got the sweetness I liked.  (about 1/2 cup ketchup, 1/2 cup brown sugar sweetener).   Medium high heat to boil until it's reduced to a thick sauce.  Broil the ribs under the broiler for a few minutes each side until golden brown.  Drizzle with the sauce and serve.

I like to use beef ribs - but you can use pork

It makes a LOT of spice mix.  Use it sparingly or heavy; up to you.

Heavily sprinkled with the spice mix and ready to wrap up and oven bake for a couple hours

Print Friendly and PDF