Re-posting: BBQ BEEF RIBS with a DRY RUB (The day my husband asked me to show him how to make them!)

My husband doesn't cook.  No, really. Doesn't know how.

It doesn't come naturally to him.  His brain doesn't function in a way to make cooking anything of any size, form or shape easy.  Even boiling pasta is a difficult task. When I say this, I mean it in all honesty.  When I met him, he and his Dad would make boxed macaroni and cheese and carefully measure out the water because the box stated to boil the macaroni in 6 cups of water.  They precisely measured 6 cups of water.   Most people would just fill a pan with some water, boil and add the dry pasta.  When I did this, they both stood with confused looks on their faces and asked me how I knew how much water to use if I didn't measure it.

In all the time my husband and I have been together he has never, ever asked me to show him how to make something because he wanted to know how to make it himself.

And THIS is the meal he loves so much he shocked me and our youngest daughter the other night by requesting to have me show him how to make them. I am pretty sure my AND my daughter's eyes popped as wide open as they can get, and our mouths were hanging down.  *grin*  Well, he has today off so today was/is his day to learn!

It's a simple dry rub mixture I came up with by using 4-5 different recipes, adding my own spices like some coriander and cayenne.  Cook the ribs with the dry rub, drain off the juices to make a simple sauce and let it reduce while you finish the ribs over a fire or the grill (or a broiler).  We like to cook ours in the solar oven as it doesn't heat up the house, doesn't use up electricity and we don't have to watch it or check it at all.  Just pop it in and forget about it.  But I also make these in the oven on cold or rainy days.  It's just such an easy-go-lucky recipe you can't really mess it up as long as you let the ribs cook long enough to be tender, the hard part is finished. 

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 like to pour about 1/4 cup apple cider vinegar in the bottom of the foil under the meat.  You could also use apple juice, orange juice... or nothing at all.  It's still going to be fabulous.

Wrap the ribs in heavy aluminum foil and slow cook them on 200-250 degrees for a few hours in the oven or in a solar oven.

Turn the oven off and let them sit in the closed oven for another 2 hours.  If you are using a solar oven, just leave them and forget about them until you are ready to make the bbq sauce.  Opening one side of the foil, pour off the juices into a pan on the stove.  Over medium high heat, proceed to make a sauce out of it by adding a heavy dose of (low sugar) ketchup, brown sugar (sweetener alternative for us), 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 and turn down a bit so it continues a slow boil/high simmer 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.

Print Friendly and PDF