asian dry rub ribs

Asian dry rub bbribs

Author Notes: My famiglia loves spices of all kinds, and I created this recipe using some of our most flavorful favorites. These ribs are a fast weeknight meal – by cucina di mammina

Serves 2 to 4

For the baby back rack of pork ribs:

·         1 large rack of baby back pork ribs, cut into segments

·         Sea salt I used Penzey’s 4S salt

·         Black pepper

·         Vegetable oil I used olive oil

For the dry rub spice mix:

·         1 to 1 ½ tablespoons ground ginger, I used 1

·         2 to 3 teaspoons turmeric, I used 2

·         1 1/2 to 2 teaspoons garlic powder, I used 2

·         2 teaspoons cardamom

·         Cayenne pepper to taste, I used a teaspoon of ground ancho pepper

  1. Cut the ribs into individual ribs and place them on a flat work surface covered with wax paper. Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered. Place the ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours (overnight is best).
  2. Remove the ribs from the fridge about 15 to 20 minutes before you want to roast them, and bring to room temperature. Line a metal baking sheet with aluminum foil and place the ribs on the foil.
  3. Set oven to anywhere between 400 to 425° F and roast the ribs until golden brown and cooked through (the time will vary depending on the heat of your oven and the thickness of the ribs, but start checking around 40 minutes). For crispier ribs, place them under the broiler a minute or two before they're finished. Remove from oven to cool and serve.

I adapted this to cook on my Traeger pellet smoker

30 minutes on smoke mode 175 to 190 deg. grill level

Eased the temp to 350 to 370 grill level for another hour but did go to 390 deg. the last 20 minutes. Total time was 1 ½ hours.The ribs were laid on the side and never turned. They came out good.

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