Though I have made ribs before and posted it on my blog, I have never been a fan of these things. They never seem to match any of my expectations as to what ribs should be. It was only here that I have made it frequently enough, and googled it several times over that I have learned my favorite combination of cooking ribs. Dry rub and wet rub, in an oven.
The two rubs are always contrasting in main flavor profile, one is sweet, one is sour, but the main body is the same. They always both have sugar, salt, pepper, chipotle flavoring (mine comes from chipotle sea salt), paprika, chili powder, chili flakes, oregano, cumin, coriander, garlic powder, onion powder. Basically, I can make a dry rub out of the spices then add any leftovers to some ketchup, along with mustard, and Worcestershire or steak sauce, and I am good to go. I cook the barbecue sauce because it get rids of the powdery feel of the spices, and it also enhances the flavors more.
First, I would cover the ribs entirely in the dry rub, and cook this at 250 degrees for two hours, wrapped in foil. After two hours, I open the foil, remove the fat (set it aside to make chili or for the next batch’s barbecue sauce), then cover the ribs on all sides with the barbecue sauce. Crank up the oven to 375 degrees, then cook for another hour. You may want to remove it halfway to baste with more barbecue sauce, but that’s all preference.
After one hour, remove from the oven, and EAT. This is the best ribs that I have ever made, and will most probably keep the recipe too. 🙂 I like how this is so flavorful, without being too wet or dry. Also, the meat still has a bite to the bone, instead of being too soft when I used the slow cooker before. See below for the rub recipes!
Barbecue Dry Rub Recipe
1 cup sugar
1 tablespoon each of salt, garlic powder, paprika
1 teaspoon each of cumin, chili powder, coriander, oregano, onion powder, chipotle seasoning, pepper
Mix and taste. Adjust to your preference.
Barbecue Sauce Recipe
1/3 cup of barbecue dry rub
1/2 cup ketchup
few tablespoons each of mustard, Worcestershire or steak sauce
Cook over stove top for a few minutes until bubbly. Set aside.