Dry Rub Baby Back Ribs and Zinfandel
Dry Rub Baby Back Ribs
- 1 rack of pork baby back ribs
- 4 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/4-1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon dried oregano
- 1/2 teaspoon of cayenne pepper
- 1-2 tablespoons chili powder
Mix all of the dry ingredients in a small bowl and set aside
Remove the thin membrane from the back of the ribs
Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish.
Wrap the ribs in heavy-duty tin foil and refrigerate for at least 1 hour or up to overnight. Cook the securely foil-wrapped ribs on a cookie sheet in a pre-heated 250-degree oven for two hours.
After 2 hours, pull them out of the oven, open the tin foil, and add a little apple juice. Re-wrap them, and put them back in for another 1/2 hour.
At this point, you can either open the foil and turn the oven up to 350 and cook for another ½ hour, or put the ribs directly on a medium-hot grill and finish cooking. Be sure to watch as the brown sugar burns easily. Serve with Iron Hub Zinfandel.
