Over-Roasted, Dry-Rub Ribs

Celebrate the joys of family life with backyard barbecues, dinner on the patio, and safe summertime fun. Another great summertime recipe from the Homeplate crew.

“Brown sugar and cumin give the ribs a sweet and smoky flavor. Perfect right out of the oven, the ribs are ready to eat. But try putting the slabs on the grill for five or 10 minutes. This allows the dry-rub coating to caramelize.” – Ron Flaviano

Recipe by RON FLAVIANO for HOMEPLATE

Dry-Rub Mixture

8 tablespoons tightly packed dark brown sugar

3 tablespoons kosher salt

1 tablespoon chili powder

1 teaspoon regular or smoked paprika

½ teaspoon cayenne pepper ½ teaspoon ground black pepper

½ teaspoon crushed red pepper

½ teaspoon Old Bay Seasoning®

½ teaspoon onion salt

½ teaspoon char seasoning

½ teaspoon cumin

zest of one lime

Preparation

• Combine dry-rub ingredients in a mediumsize bowl and mix well.

• Remove the thin membrane on back of rib slabs. (The ribs will be more tender and cook better.)

• Place each slab on heavy-duty aluminum foil with foil’s dull side up.

• Work rub into both sides of each slab.

• Wrap slabs in foil.

• Refrigerate for at least one hour, but six to eight hours works best.

Preheat oven to 250.

Place foil-wrapped ribs on baking sheets and bake for 2½ hours. When done, slice ribs into one or two bones. If preparing more slabs, keep the spice ratio the same.

Recipe coats two slabs.

Oven-Roasted, Dry-Rub Ribs

Image by Ron Flaviano for Homeplate and Metro Monthly