Recipe: Rib Rub and Sauce
My husband and second son are returning from a week long Scouts Canada exchange in Newfoundland this weekend, and I will be whipping up couple racks of ribs to welcome them home.
Ribs are a perennial favourite around here (potato salad on the side, of course!) -- I have tweaked my rub and sauce recipes a lot over the years. Now that they're just right, I'm going to share them with you! The sweet and tangy sauce makes a perfect foil for the savoury rub, with just the right amount of heat in the mix.
I always make extra rub to have on hand -- this recipe makes enough for 6 racks of ribs:
- 1 tsp cinnamon
- 2 tsp cayenne
- 4 tsp ground black pepper
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp smoked paprika
- 2 tbsp granulated garlic
- 2 tbsp onion flakes
- 6 tbsp salt
- 1/2 cup brown sugar
Blend and store in an airtight jar until use.
The sauce recipe makes enough to baste two racks of ribs:
- 3/4 cup cider vinegar
- 2/3 cup ketchup
- 1 1/2 cup brown sugar
- 2 tbsp molasses
- 1 tbsp onion flakes
- 2 tsp Worcestershire sauce
- 1 1/2 tsp smoked salt
- 1 tsp mustard powder
- 1/2 tsp granulated garlic
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
Combine in a sauce pan and bring to a boil, stirring occasionally. Lower heat and simmer until it thickens.
I prefer to make my ribs in our oven, because it's a bit easier for year-round rib loving. This is how I do it for two racks of ribs:
Preheat oven to 300F. Line a large baking sheet with foil. Using 1/3 of the prepared rib rub, rub the spice mix into the ribs -- be sure to coat both sides.
Place the ribs on the baking sheet and tent a piece of foil over the top, making sure to crimp it snugly around the edge of the baking sheet. Put them in the oven for 1.5hrs, or until the meat is beginning to come away from the bone.
Remove from oven, drain any excess liquid that has collected in the baking sheet, an cut the ribs into segments. I like to have two ribs per piece, personally. Raise the oven temperature to 400F.
Arrange the pieces on the baking sheet and baste with the sauce. Return them to the oven, uncovered, for 15min.
Remove them from the oven, baste them again, and then put them under the broiler for 5min. Take them out of the oven, baste them one more time with sauce, and serve.