If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Time for a new ribs recipe. Same technique as another ribs recipe I've posted, just a new and more amazing dry rub. If you're any kind of a ribs fan, you will love this one. Just pop it in the oven and pull it out 5 hours later. They come out smoky and delicious with a great crust. I bought our ribs at Trader Joes and they were so meaty without tons of fat. I'd recommend giving them a try unless you have a awesome butcher you use. —Brussels Sprouts for Breakfast
Makes: 4 servings
pounds baby back ribs
tablespoons espresso powder
tablespoons ancho chili powder
tablespoons hot smoky paprika
tablespoons garlic powder
tablespoon dried oregano
tablespoons kosher salt
tablespoon black pepper
- Preheat oven to 250 degrees. Mix together all the spices. You'll have about double what you need. Take the meat out of the fridge about 20 minutes before you cook them to let them come closer to room temp.
- Pat the ribs dry and spread the dry rub all over. Be generous. Cut the ribs so that there are 3 - 4 bones per piece. I ended up with 4 pieces.
- Add water to a deep baking pan, about 1/2 inch high. Place a wire or slotted rack on top of the pan and put ribs on top. Cover the ribs in foil and pop in oven for 4 1/2 hours. Add a cup of water to the bottom of the pan if it ever looks like its getting low.
- With 30 minutes remaining, remove the foil and finish the ribs uncovered. This will allow the crust on the ribs to really dry up and get crusty as if they were in a smoker.
- Last step, toss them on the grill or grill pan over medium high heat. Get a good char on the outside of those delicious ribs. It will only take about 5 minutes. I serve these ribs without any BBQ sauce, but a good mustard sauce would be a-okay on these babies.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat