We don’t have a grill. Â No joke, seriously, every grill we have ever owned has turned into a rust pit after winter so when it comes to whipping up a rack of dry rubÂ pork spare ribs, I have to turn to the oven.
I have two dietary issues to deal with also.Â Mr. Bejelly does not do well with cooked tomato products and he will have a bought of heartburn if he eats them.Â We also are really trying to phase out all sugar in our diet as this Â helps reduce and oftenÂ eliminateÂ any bouts of heartburn. Â I have yet to find a barbecue sauce that is tomato free and sugar-free so I invented the following dry rub.
I did swab it down in my Peach BBQ SauceÂ so be sure to check it out.
Dry Rub Pork Spare Ribs
Author: Kelly Bejelly
- Preheat your oven to 350 degrees.
- Throw all the ingredients into a bowl and mix with a spoon until well blended.
- Lightly apply this rub to both sides of your rack until it is well coated. There will be some rub left over which I typically don't apply to the ribs. You can if you would like but it is a strong flavor.
- Next take two sheets of aluminum foil (put meat against the dull side) and sandwich the ribs Place them in your oven to bake for 3 â 3.25 hours.
- The meat should be falling off the bone by the time they are done. You can apply your favorite barbecue sauce on them but we love them as is
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