Dry Rub BBQ Ribs
The Rehoboth area is a trove of great places to eat. We have it all. From fine dining in the cozy corner of a posh Baltimore Avenue restaurant, to ice cream cones dripping on the boardwalk. Eating out is its own attraction, a part of the beach everyone looks forward to.
But for cooking in, we’re lucky too. There are stores like the exceptional Fresh Market on Rt 1. And the glorious farmers markets all along our coast throughout the summer. Like Tuesdays in Rehoboth, Saturdays in Lewes, and Sundays in Bethany Beach.
A special haunt for me is The Spice & Tea Exchange on Rehoboth Avenue. I can linger there way too long for the health of our Visa. The staff is more than willing to help you explore. Sniffing their unique blends costs nothing. And you’ll walk out with all sorts of inspiration for things you want to try at home.
Dried spices have a bad reputation. They embarrassingly remind us of the dusty, expired container of some exotic herb in the back of our cabinet. The one you packed from two houses ago, determined to resurrect but never did.
Believe it or not, one of my favorite dried seasonings is garlic powder. Fresh garlic is great, no doubt. But dried has its place too, adding an intensely concentrated flavor not possible with fresh.
And don’t get me started on mushroom powder. It’s fantastic mixed with ground beef. Reconstituted dried mushrooms rock too. And don’t toss that liquid! Find something to throw it in, like tonight’s gravy or tomorrow’s scrambled eggs.
I can’t think of another recipe that highlights dry spices and herbs like my ribs. These gems have evolved over many years. Once, while gnawing on a fantastic baby back, I overheard the cook discussing their “low and slow” baking technique. I remember it well. I was in a bib. And I got BBQ sauce on my ear as I bent it towards the conversation.
I’ve been determined ever since to recreate and even improve that restaurant version. So here are my ribs. Let’s get started, shall we?
Dry Rub BBQ Ribs
Trim excess fat from 6 lbs baby back pork ribs
Mix together: 1/4 cup sugar, 2 Tbl. paprika, 1.5 Tbl. seasoned salt, 1 Tbl. chili powder, 1 Tbl. pepper, 1/2 Tbl. celery seed, 1/2 Tbl. garlic powder, 1 tsp. ground sage, 1 tsp. ground sage.
Cut ribs into small sections with 2 to 3 bones each. Rub the spice mixture generously over all sides of each section. Bake as described, or store in refrigerator up to 24 hours.
Preheat your oven to 300°. Scatter the bottom of your largest rimmed cookie sheet with:
• A couple celery stalks cut into chunks (use the leaves too)
• Some roughly chopped onion, any variety you have on hand
• Some garlic cloves
• A jalapeno pepper also cut into chunks, optional
• Some fresh parsley and sage, if you happen to have some you want to use up
Place ribs arching upwards on top of the vegetables in a single layer. Tightly seal the sheet with foil. Bake for 2 to 2.5 hours, until meat gives easily from the bone when gently nudged with a fork. Keep 1/4 cup of the pan drippings. Cool the ribs to room temperature or refrigerate until ready to grill.
Preheat your grill to medium high while you mix the following: 1.5 cups red BBQ sauce, 3 Tbl. honey, the 1/4 cup of reserved drippings
Drench ribs in the sauce mixture and grill until charred to your liking, flipping and basting as you go. I'm a big fan of blackened edges and grill marks. Pass ribs with bibs, paper towels, wet wipes, and beer.
TIPS
A common mistake is to stop baking ribs as soon as you see the meat starting to shrink from the bone. But the goal is to get almost to the point the meat is falling off the bone. I know it’s painful, but keep testing until the meat gives easily. Reseal the foil and bake another 15 minutes each time.
• Don’t skip the ground sage. It adds unique flavor. For the chili powder, I have a soft spot for Penzey’s brand “Con Carne.”
• Don’t grill ribs hot from the oven. If you cool them first, especially if they’re really tender, they’ll be less apt to fall apart as you flip them on the grill.
• The rub is the star here, so go with a BBQ sauce that doesn’t overshadow. A neutral variety from the supermarket works great.
• The honey is what gives these ribs their char. But watch closely. Don’t walk away to refill your mojito.
Extra Credit: Be adventuresome and make this rub your own. I’ve seen recipes with a dash of coffee grounds, and even cocoa powder. Have at it and invite us over! ▼
Ed and his husband Jerry split their time between homes near Harrisburg Pennsylvania and Bethany Beach. Ed builds websites to pay the bills but loves to cook, garden, hike, and dote on their dog Atticus.