SPICY RUB BABY BACK RIBS

By Beefman-2

SPICY BABY BACK RIBS

Ingredients

• 5 - 7 RACKS BABY BACK RIBS
• SPICY PORK RUB
• 1 1/2 CUP BROWN SUGAR
• 1/4 CUP LAWRYS SEASON SALT
• 1/4 CUP GARLIC POWDER
• 1/4 CUP CELERY SALT
• 1/4 CUP ONION POWDER
• 1/4 CUP GROUND MUSTARD
• 1/2 CUP PAPRIKA
• 3 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TSP CELERY SEED
• 2 TSP GROUND SAGE
• 2 TSP MSG
• 2 TBSP ANCHO CHILI PEPPER
• 2 TBSP CALIF. CHILE PEPPER
• 1 TBSP CAYENNE PEPPER
• 1 TSP GROUND THYME
• 1 TSP CAYENNE

Preparation

Step 1

MIX RUB TOGETHER PLACE INTO AN AIR TIGHT CONTAINER.

REMOVE MEMBRANE FROM RIBS. CUT IN HALF.

SHAKE ONTO RIBS COATING EVENLY, PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER, ALLOW TO COME UP TO ROOM TEMPERATURE FOR 1 HOUR.

PREHEAT OVEN TO 350 F OR GRILL

IN OVEN, PLACE IN ALUMINIUM TRAY MEAT SIDE UP, BAKE FOR 1 HOUR, BASTE BOTH SIDES WITH YOUR FAVOURITE BBQ SAUCE, COVER AND BACK IN OVEN FOR ANOTHER HOUR,

SERVE WHEN READY