One of our family’s most favorite menu items is ribs. We aren’t super picky as to baby back, spare ribs, pork or beef, but we are particular on our rub and cooking method. After tinkering for years with wet ribs, and never finding a sweet spot, I started using a dry rub. Bingo. The flavor profile is superb and the prep could not be easier. You can eat these right out of the oven (after they sit to re-absorb their juices) or you can put them on the grill for a little extra smoke and pizzaz. They don’t usually last, but when they do they make amazing leftovers. We’re particularly fond of BBQ Rib Dill Havarti Mac and Cheese. Chefs kiss.

Recipe

• Dry rub – double for 2 racks of ribs or extra large portions
  • 2 tbs garlic powder
  • 2 tbs smoked paprika
  • 1 tbs paprika
  • 1 tbs onion powder
  • 1 tbs ground mustard

Preheat oven to 300.

Remove membrane from the back of the ribs and discard. Mix spices together and rub on front and back.

Wrap in tinfoil and place in the oven for 4 hours.

Remove from oven and let sit for 20 minutes.

Preheat the grill to 350. Place ribs on grill for 5-10 minutes per side. Slather BBQ sauce on at the end so the sugar doesn’t burn. Tip – my hubby likes to cut the ribs in pieces so that they’re easier to manhandle when getting them on and off the grill.

Bon Appetit!