Ribs. Oh, Ribs!

Ribs are fantastic. They’re great for families and parties… as long as you have a little sister  wet wipes handy! I love them because there’s very little hands-on time to prepare them. Coat them with the dry rub, wrap them in foil and bake them. 15 minutes prep time for enough meat to feed 8 adults? Not bad!

Pork Spare Ribs

Pork Spare Ribs

During the winter, they make the apartment smell amazing! I make them during the summer too… we just stay in the air conditioned rooms while they’re baking and we finish them off on the grill instead of the broiler.

Proudly sharing the dry rub recipe that we use on both spare ribs and baby back ribs.
Spare Ribs (Broiler finished)
Spare Ribs (Broiler finished)
Spare Ribs (Grill finished)
Baby Back Ribs (Broiler finished)

Ribs… Oh, Ribs!

Makes 2 racks of ribs


Two racks of ribs (baby back or spare ribs)
1 Tablespoon Brown Sugar
1 Tablespoon Paprika
1 Tablespoon Coriander
1 Tablespoon Chili Powder (Not the chili mix, straight chili powder)
2 Tablespoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
(Based on this proportion, I make large batches and keep the mix in an airtight container.)


Preheat oven to 300 degrees.
1. Generously cover both sides of the ribs with the rub. 
2. Wrap each rack of ribs in foil. Place on a rimmed baking sheet (there’s a good chance that the foil will rip and leak… but that’s ok.)
3. Bake, fat side UP, for 4 hours. 
4. Remove from oven. Open foil and let cool for a few minutes.
5. When cool enough to handle, remove foil and gently place ribs on broiler rack.
6. Use whatever barbecue sauce or combination of sauces that you like, using your hands (or a brush, if you’re fancy) rub both sides of the ribs with the BBQ sauce. Use just enough to cover. Don’t over-sauce the ribs.
7. Set broiler on “Hi”. Broil the rack of ribs, fat side up, for 3 minutes, just enough to caramelize the barbecue sauce. 
8. Cool, cut and serve!
Eat, Drink & Be Yummy!

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