This dry rub is great for many different types of meat, but I personally enjoy it on ribs and roasts. It has a bit of heat, some sweetness, and an herb undertone to it that really compliments the meats nicely as they cook.
Today we are slow cooking ribs with this dry rub, for an all-day slow cook in the oven, this is a great recipe for a rainy day, when you cannot get outside and grill.
Sweet Heat & Herb Dry Rub: Slow & Low Ribs
These ribs have a sweetness and a slight heat to them with a slow-roasted feel from the oven. They come out juicy and with a nice crust on the outside. These make the perfect main dish or even an appetizer for a down-home meal. These ribs pair well with homemade mashed potatoes, corn, salad, or any fresh vegetable combo you can think of. Enjoy!
2-4 pieces per person
Ribs are done when they reach an internal temperature of 190 degrees. You always want to make sure what your meat’s cook temp is at and cook to the reccommended tempature for that meat.
- Two racks of ribs
- 1 cup sugar
- 1 tbs paprika
- 1 tbs cinnamon
- 1 tsp of cloves
- 1 tsp of garlic
- 1 tbs of white pepper
- 1 tsp of basil
- 1 tsp of thyme
- 1 tsp of sea salt
- 4 cloves of fresh garlic
- 1 onion
- For ribs preheat your oven to 250 degrees
- Pour all your dry ingredients into your bowl and mix until thoroughly blended.
- If you use a cooking sheet to put them in the oven make sure you line it with foil so the meat does not stick to the sheet.
- Place your selected choice of meat and place it on a flat surface, rub the dry blend into and all over the meat.
- Once it is fully covered, allow it to sit for 30 minutes then flip the meat over and let sit 30 more minutes, this will create a nice crust before you place it into the oven.
- Peel and cut up your onion and place around the edges of the pan.
- Peel and crush your cloves of garlic adding them around the edges of the pan with the onion.
- Put your ribs in the pan in the middle of the garlic and onion, this will help to add more flavor to the drippings that come off the meat.
- Reduce the heat of the oven to 200 degrees. Place the racks of ribs into the oven and let it slow cook for about 4-5 hours or until the ribs start to pull back from the bone, check the meat often once an hour, to ensure that it is cooking evenly. On the last hour increase your temp to 400 degrees to brown the tops of the meat more and give it a nice crisp texture in places. Ribs are done when they reach an internal temperature of 190 degrees.
- You can also baste your ribs with the natural juices that flow down from the fats.
- If you have any extra seasoning left over at the 2-hour mark, gently sprinkle the remaining seasoning over the meat after basting.
- If your ribs do not produce enough liquid for basting you can use a BBQ sauce to baste with, or you can use half a cup of melted butter, or you can use a half a cup of bone broth, whichever you desire.
- Once the ribs are done cooking remove from the oven and allow them to sit for about 5 minutes, this ensures the remaining heat dispurses and allows the juices to finish dripping.
- Cut and serve.
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