Do you get tired of fixing the same things over and over for dinner? I certainly do. While grocery shopping at Aldi yesterday, I noticed they had some really nice looking baby back ribs that were super reasonable. They were $9.00 for a rack of ribs. I don't ordinarily buy ribs because I think they are way too expensive for what you get. Sometimes it seems there is more bone than meat. Well, these looked really good, so I bought some. It was a wise decision.
While cleaning up my paint brushes from the furniture painting session, I decided it would be ribs for dinner. Yesterday, I cooked a bit pot of fresh green beans with new potatoes and a big pan of fried corn. Both were fresh from the farmer's market. Can I say Yum? Yum! There was also a fabulous cantaloupe in the fridge that I had sliced. Excellent! All I had to do was cook the ribs and reheat the vegetables. I LOVE when that happens.
To cook the ribs, I decided I would put a dry rub on them and cook them in the oven low and slow first. Then, we would put them on the grill for a bit, just to get them good and brown. I made up my rub using spices that I had on hand and I had to write it down tonight so I wouldn't forget it because I will be using it again. These ribs were so juicy, tender, and flavorful that we could not stop talking about how good they were. Fortunately, there are some left for tomorrow. Yay!
Here is what I used in the dry rub.
2 tsps salt
1 tsps fresh cracked black pepper
2 tsps Mexene chili powder (use your favorite, Mexene is mine)
2 tsps paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
Mix all the dry ingredients thoroughly and rub on both sides of the rack of ribs. (This was just enough for one rack of ribs. Increase the amounts by doubling or tripling if you are planning to cook more than 1 rack.) I let the ribs set out for about 30 minutes so they would come to room temperature before cooking.
Preheat your oven to 250 degrees F. It's all about low and slow. After the ribs have set out for about 30 minutes, place them on a baking pan with sides. I used a sheet cake pan. Cover the pan with aluminum foil and place the pan in the oven. Cook the ribs for 2.5 - 3 hours on low heat. They smelled so good while they were cooking I could hardly wait to eat them. For the last half hour, remove the foil and let the ribs continue to cook.
When I removed the ribs from the oven, I cut the rack in half to make them easier to handle on the grill. Dan put them on the grill for about 10 minutes because I did not want them to dry out. They were just perfect when he removed them from the grill.
This post is mainly so I remember what I used in the rub, but I also wanted to share the recipe with you. This rub would be good on just about anything, but it made these ribs some of the best we have ever had.
Give it a try, I think you will certainly enjoy the end result.
Things to Remember:
Summertime bounty makes meals so enjoyable. Support your local farmers! donna