Asian Dry Rub Baby-Back Pork Ribs

By • December 31, 2013 • 2 Comments


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Author Notes: My famiglia loves spices of all kinds so this is a recipe I created using some of the most flavorful spices we enjoy. These ribs are a fast weeknight meal or great appetizer or snack food for entertainingcucina di mammina

Serves 2-4

baby-back rack of pork ribs

  • 1 large rack of baby back pork ribs, cut into segments
  • sea salt
  • black pepper
  • vegetable oil

dry rub spice mix

  • 1-1 1/2 tablespoon ground ginger
  • 2-3 teaspoons tumeric powder
  • 1 1/2 to 2 teaspoon garlic powder
  • 2 teaspoons cardamom
  • cayenne pepper to taste
  1. Prepare the ribs and place on a flat work surface covered with wax paper. Season well with sea salt and pepper to taste (always season both sides.) Mix all the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until covered. Place the ribs in a well sealed zip lock bag and refrigerator for at least 2 to 3 hours, overnight is best.
  2. Remove the ribs from the fridge about 15-20 minutes before roasting and bring to room temperature. Line a metal baking sheet with aluminum foil and place the ribs on the foil.
  3. Set oven to approximately 400 - 425 degrees and roast until golden brown and done through (time will vary depending on the heat of your oven and thickness of the ribs.) For crisper ribs, place under the broiler right before the finished cooking time for a minute or so, then remove from oven to cool and serve.

Comments (2) Questions (0)

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Hard_hat

about 1 month ago winejew

I'm not sure about this one. I made the dry rub and I hesitate to use it. It has a strange smell. I think the ground ginger overwhelms the aroma. If you're going for an asian character, fresh ginger would be far better. And I question the combination of both garlic and ginger powder.

Annette_in_paris_nov_2012

about 1 month ago cucina di mammina

You can certainly use fresh ginger if you prefer here. I always tell my followers to adjust the amounts according to their personal taste, less garlic, more or less ginger etc. I do not use fresh ginger here as I prefer a true dry rub, but you can use fresh ginger if you prefer; it will however be more of a paste then a rub that you will need to distribute evenly before roasting.