September 02, 2018

From My September 1st Instagram: Easy and No Work Dry Rub BBQ Ribs

Although I've posted our favorite dry rub recipe more than a couple times on An American Housewife, I posted it to my Instagram account yesterday as I was making them (again) and I wanted to make it easy for any followers to find the recipe on my site.  

We have these fairly often because they are a family favorite here.  We use beef ribs, simply because it's a preference of ours over pork but you certainly can use pork if you wish.  Also:  I slow cook these in all different ways depending on the day, the weather, and how much time I have to get them ready.

Options that I've used are the oven, a slow cooker/crock pot, an Instant Pot and a solar oven (sun oven).  All of them work fabulously.  The solar ovens, crock pots and instant pots use moisture in the cooking process so wrapping in foil isn't 'needed' but it does help bring the tender ribs out in one piece so I recommend it.  When in the oven, yes, use heavy foil sealed tightly as it traps in the moisture to slow cook them without them going dry or burning.  You want them to be moist and tender.

This dry rub makes a huge amount; bag it in little ziplocks or store in a Mason jar for up to 3 meals.

 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. 
Wrap the ribs in heavy aluminum foil - add a dash of apple cider vinegar and if you have it; a dash of orange juice to the ribs, wrap tightly in the foil or just add to the crockpot/slowcooker, or bake in a solar oven or in the oven at 350.

Slow cook them however you wish til tender enough to easily pull off the bone.  Remove ribs to finish off either on the grill or under the broiler for a few minutes to finish them up.  

*If you want to make a BBQ Sauce from the juices; Opening one side of the foil, pour off the juices into a pan on the stove and then unwrap the ribs completely. Make a sauce out of the juices you poured off the meat, 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 gently 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.

Tightly wrapped in heavy duty aluminum foil to catch all the juice as it cooks

Cook them really, any way you wish.  The idea is to slow cook them until they are completely done and tender enough to pull off the bone.
Fix it and forget it!  Cooked all day on low, tightly wrapped, they don't dry out. Finish on the grill or under broiler.


Print Friendly and PDF