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Chipotlé Rubbed Ribs

This spicy dry rub for pork ribs is usually applied the day before cooking. The rub draws moisture from the pork and becomes a crunchy delicious crust once baked with steam for 1 1/2 to 2 hours. The meat becomes juicy and tender in the long low baking or grilling time, and then the heat is increased and the ribs are glazed and caramelized.
Rubbed Pork Ribs Glazed

Dry Rub for 2 racks of ribs:

2 tbls chipotlé powder or smoked paprika

2 tbls cumin

2 tbls cinnamon

2 tbls garlic powder

2 tbls Demerara or other brown sugar, packed

1 tbls smoked sea salt or kosher salt

1 tbls ground pepper

1 tbls coriander, optional

2 tsp onion powder

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Cut a large sheet of freezer paper to cover the counter top.  Clean the ribs with paper towel soaked in vinegar.

Mix all seasoning ingredients together thoroughly and break up any lumps with the edge or back of a spoon.  Sprinkle the seasonings over the ribs one side at a time and work it lightly into the meat.

Rubbed Ribs Wrap the ribs tightly in the freezer paper and refrigerate for a couple of hours or over night (up to 2 days).  Masking tape can be used to seal the seams, and a sealable freezer bag used as well to prevent the garlic fragrance from permeating the entire refrigerator.  Remove from fridge before heating your grill or oven and allow to reach room temperature.

Preheat the oven or grill to 350° F with pans of water on the bottom.  Place ribs on a rack, bone side down, over a roasting pan or other pan deep enough to catch any drippings.  The pan should be lined with foil for easy cleanup.

Cover ribs loosely in foil and bake for 1½ - 2 hours, until the meat pulls away from the bone easily and becomes very tender. 

Then, remove the ribs from the oven or grill and increase heat to 425° F. 

Glazed Rubbed Ribs

Paint the ribs with barbeque sauce on both sides and return to oven for 10-20 minutes or until the sauce has begun to caramelize.

Remove the ribs from the oven and allow to rest, tented, for 5 minutes.  Then, slice into individual ribs and serve with a side of barbeque sauce.

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