dry-rub beef ribs
For a while now I’ve been slightly hooked on the show Diners, Drive-Ins and Dives. Yes, the eateries profiled are all in the US, and perhaps one day I’ll actually visit a few on a road trip, but the allure isn’t in finding a spot for dinner that night but to virtually visit and enjoy unique regional dishes and down-home good cooking. I am often intrigued by the bbq themed episodes, especially those that feature the dry-rub ribs. I’d never been a fan of overly saucy ribs, and have never tried a dry-rub dish so I went in search of an easy rub recipe for beef ribs. However, I came across this easy recipe from Vancouver Magazine for dry-rub pork ribs. Surely the rub could also be used on beef ribs (my preference) – deliciously it can. Here’s my modified version…
dry-rub beef ribs
1 tbsp brown sugar
1 tsp coarse salt
1/2 tsp pepper
1 tsp chili powder
1 tsp coriander seeds
1 tsp cumin
1 tsp yellow mustard seeds
1 tsp minced garlic
1 tsp minced ginger
1 large rack of beef back ribs (not short ribs)
- Combine brown sugar, salt, pepper, chili powder, coriander, cumin, and mustard seeds in mortar and pestle and grind until well-integrated. Add garlic and ginger and mix well.
- Cut excess fat and underside membrane from ribs. Rub ribs on both sides with the dry rub, place in a shallow pan and allow to marinate in the refrigerator for 1 hour.
- Pre-heat the oven to 350°F. Line a baking sheet with parchment paper. Place ribs on the baking sheet and bake for 1 1/2 to 2 hours, until tender when pierced with a fork between the bones. Remove from the oven and allow to rest for 15 minutes before serving.
I also tried this recipe in the slow cooker; I cut the rack in pieces of 3 to 4 bones each and lined the circumference of the pot with the ribs with the meaty side out and cooked it on low for about 6 to 7 hours . The bark from the rub didn’t crisp up as much as expected but the ribs were so moist they literally fell off the bone.