Spice Dry Rub Country Spareribs Recipes
CHINESE FIVE SPICE SPARE RIBS
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Provided by Evanescence#6
Categories World Cuisine Recipes Asian
Time 5h35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
- Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
- Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g
MEMPHIS STYLE DRY RIBS (IN THE OVEN OR ON THE GRILL)
Tender, caramelized meat that clings to the bone and requires just a gentle tug to pull it off makes for the perfect spare rib. Mixing up an easy and flavorful dry rub for ribs makes them even more delicious.
Provided by Mary Younkin
Categories Main Course
Time 3h10m
Number Of Ingredients 16
Steps:
- Adjust the oven rack to the middle of the oven. Preheat the oven to 250°F. Stir together the sugar and all of the spices in a small bowl. Reserve ⅓ of the spice mixture in a separate bowl.
- Place the ribs on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I find it easiest to grab the edge of the membrane with a paper towel and pull it off that way.)
- Pat the ribs dry with a paper towel. Apply the rub generously to the front and back of the ribs (leaving the reserved amount for later use). Place the ribs meat side up on a large foil-lined baking sheet and cook for about 3 hours, until the ribs are tender.
- Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the oven and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season immediately with a coating of the reserved dry rub. Cut the ribs apart between the bones.
- Preheat the grill to 250°F. If using wood or charcoal, situate the coals on one side of the grill only, leaving the other side open for indirect cooking heat. Stir together the sugar and all of the spices in a small bowl. Reserve ⅓ of the sugar/spice mixture in a separate bowl.
- Place the ribs on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I find it easiest to grab the edge of the membrane with a paper towel and pull it off that way.)
- Pat the ribs dry with a paper towel. Apply the rub generously to the front and back of the ribs (leaving the reserved amount for later use). Place the ribs meat side up on the grill and cook with indirect heat, for 3 - 3½ hours, until the ribs are tender.
- Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the oven and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season immediately with a coating of the reserved dry rub. Cut the ribs apart between the bones.
Nutrition Facts : Calories 577 kcal, Carbohydrate 14 g, Protein 44 g, Fat 38 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 158 mg, Sodium 2071 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 22 g, ServingSize 1 serving
SPICE-RUBBED RIBS
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.
Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.
CHINESE DRY RUB RIBS
These super-simple dry rub ribs come out with a texture that melts in your mouth and a sweet yet spicy taste that makes them impossible to resist!
Provided by Maggie Zhu
Categories Main
Time 14h15m
Number Of Ingredients 8
Steps:
- (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
- Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
- Place the marinated ribs on the rack. Cover with a large piece of foil that's enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
- Bake covered for 2 hours.
- Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
- Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 328 kcal, Carbohydrate 5.5 g, Protein 31 g, Fat 20.1 g, SaturatedFat 7.6 g, Cholesterol 68 mg, Sodium 2188 mg, Fiber 0.7 g, Sugar 3.3 g
HOMEMADE DRY SPICE RUB RECIPE FOR PORK
This dry rub recipe is filled with sweet and spicy flavors, and it's perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder, cayenne pepper, and smoked paprika.
Provided by Malinda Linnebur
Categories barbecue BBQ Chicken Grilling Main Course Pork Sauce Seasoning
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
- TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.
Nutrition Facts : Calories 521 kcal, Carbohydrate 129 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 21106 mg, Fiber 7 g, Sugar 108 g, ServingSize 1 serving
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
THE BEST RIB DRY RUB
Pull out that grill and grab a slab of ribs. Try the Best Rib Dry Rub EVER! This recipe is super simple to make and everyone will ask for more! Great not just on ribs but chicken too!
Provided by [email protected]
Categories Spices
Time 5m
Number Of Ingredients 9
Steps:
- Combine all of the ingredients together in a bowl or jar.
- Rub the seasoning into the slab of ribs before grilling also great on chicken!
BEST BBQ RIBS WITH DRY SPICE RUB
These are fall Off the Bone Smoked Pork spare Ribs. With a Dry Rub. GREAT with Coleslaw and Grilled Corn On The Cob As Accompaniments.
Provided by hjunkman
Categories Meat
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rub ribs well with some of the DRY RUB.
- Refrigerate COVERED for 4 to 6 hours.
- Now in a sauce pan COMBINE 7 items plus a 1/2 CUP of DRY RUB.
- Cook over a very low heat so it doesn't BURN for about 3 hours.
- Preheat Smoker.
- Get the smoker heat to between-170 and 200 degrees. Keep it at that no higher.
- Add ribs and smoke for a good 4 to 6 hours.
- Brush with sauce during the last 1/2 hour.
- ENJOY.
Nutrition Facts : Calories 1564.3, Fat 113, SaturatedFat 41.5, Cholesterol 353.8, Sodium 3909.9, Carbohydrate 56, Fiber 15.4, Sugar 29.1, Protein 87.4
SPICE DRY RUB COUNTRY SPARERIBS
This is a great recipe for EXTREME Slow cooking at very low temperatures. We enjoy these after the first six hours without the BBQ sauce. Toss a salad, heat some bread and you have a meal.
Provided by Country Chef
Categories Pork
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 250 degrees.
- Wash and dry spare ribs.
- Mix dry ingredients together.
- Rub spare ribs with dry rub.
- Place in oven for 5 hours.
- If pan is dry (no drippings) add 1/2 cup of water to bottom.
- Turn over and cook another 1 hours till fork tender.
- No basting is required.
- Optional - BBQ Sauce and additional cooking.
- During slow cooking of ribs make BBQ sauce ingredients and chill over night.
- Remove ribs and chill over night.
- Coat chilled ribs with sauce.
- Prepare medium heat grill.
- Place coated ribs for 2 minutes each side indirect heat or perimeter heat.
Nutrition Facts : Calories 1393.5, Fat 89.8, SaturatedFat 32.1, Cholesterol 342.8, Sodium 4818.3, Carbohydrate 36.4, Fiber 6, Sugar 13.5, Protein 87.3
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CHINESE FIVE-SPICE PORK RIBS RECIPE | BON APPéTIT
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4.4/5 (53)Servings 4-6
- Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub.
- Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 100–115 minutes. If racks of ribs you're cooking are much smaller than called for, check early—they'll cook in less time.
- Meanwhile, whisk ½ cup hoisin sauce, ½ cup soy sauce, 3 Tbsp. honey, and remaining 1 tsp. Chinese five-spice powder in a small saucepan to combine.
- Peel and finely grate 4" piece ginger and 5 garlic cloves into saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2–3 minutes longer. Cover pot; set aside until ribs are ready.
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- Soak chips in water 20 to 40 minutes. Meanwhile, light a full chimney of charcoal briquets. When they're ash-covered, bank to one side in cleaned firegrate of a large (22-in.) charcoal grill. When coals are 250° to 350° (you can hold your hand 5 in. above cooking-grate level only 8 to 10 seconds), sprinkle 1 cup soaked chips over coals. Next to coals, set a large disposable aluminum pan and fill it halfway with warm water. Set cooking grate on top.
- Cut the full slab of ribs in half. Combine dry-rub ingredients; rub 3/4 of it onto both sides of ribs. Set remaining 1/4 of rub aside. Lay ribs on cooking grate over drip pan.
- Smoke ribs, covered, 45 minutes to 1 hour. Add 8 to 10 briquets to the lit coals (enough to keep heat constant) and 1 cup chips. Turn ribs over. Cook, covered, 45 minutes to 1 hour; add another 8 to 10 briquets and 1 cup chips. Turn ribs and cook for 30 minutes to an hour, or until meat is starting to pull away from tips of bone.
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