I was asked to make some ribs the other day, and have done so with a lot of success in the past. It takes a lot of time to produce a rib that is deemed “fall off the bone.” So don’t be prepared to have these in just a measly thirty minutes, but be prepared to leave it around hassle free. What I started off with was a dry rub to season the ribs. I prefer dry rub over the BBQ sauce due to its unique blend of flavor that can be self made. I looked online for the combination of spices that would be needed and found an article for Memphis Style dry rub. This calls for:
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon fresh ground black pepper
- 2 teaspoons cayenne
All these ingredients were mixed together in a plastic ziplock bag for proper distribution of spices.
To insure the dry rub will stay on, I patted the ribs down with a paper towel. This will also help with the clumping involved.
Rub the dry rub onto the ribs, making sure every nook is covered. The rub with not be wet if enough is applied but will provide a layer of delicious flavoring.
Up close view of the spices.
And an overhead view.
1. Preheat the oven, with a broil on the over head heater.
2. Place ribs inside the oven for around 7 minutes each side to sear and seal all juices inside.
3. Change temperature down to 250 degrees baking. Cover the ribs with low ceiling aluminum foil tent to prevent the ribs from drying out. Leave it in the oven for around 4 hours total time.
The dinner table is almost set, and any other dishes can be prepared during this time.
I then took out the ribs and preheated the grill. I wanted to get a seared outside after the oven.
Prepare and plate! Enjoy.