Fourth of July BBQ Must Haves: Dry Rub Ribs
If you want to be the most loved person at your Fourth of July BBQ, make ribs. To be more specific, make my Dad's/ Dave's ribs. Yea, I'll give you some cred, Dave. I've posted these before, but this last time I made them, I spiced them up a bit. This recipe has evolved a bit from its creator. They started with Dave, were then perfected by my Dad, and I am here to say I took them to a new level. Dried chipotle pepper flakes and whole brown mustard seeds were the most recent addition. The chipotle peppers give the ribs a slight smoky flavor, that will trick people into believing you may have smoked these babies.
If you feel like making really good, fall off the bone ribs is scary, just follow these few easy steps and you will be proven wrong. Totally wrong. Give yourself at least 5 hours before you want to serve the ribs. Don't skimp on cooking time, or you will not be so popular.
Dad's Peppery Dry Rub Ribs
2 lbs Baby back Pork Ribs
2 tbsp whole black peppercorns
1/2 tbsp whole white peppercorns
3 tbsp sea salt
1/2 tbsp paprika
1/2 cup light brown sugar
Preheat oven to 200 degrees. Yes. 200 degrees is correct. Low and slow. Start by grinding the salt, peppercorns, cumin seeds, mustard seeds and chipotle pepper flakes together with a mortar and pestle or in a bowl with the back of a spoon.
Move the spice rub to a bowl and mix in paprika and brown sugar. Incorporate all ingredients together until it is a little sticky. Add more brown sugar if it isn't binding.
Rinse the ribs and pat dry. Rub the spice mixture all over the ribs. Push into the skin to make sure it sticks.
Add water to a deep baking pan, should be about 1/2 inch high. Place a wire or slotted rack on top of the pan and put ribs on top. Cover the ribs in foil and pop in oven for 5 hours. Add a cup of water to the bottom of the pan if it ever looks like its getting low.
With 30 minutes left, remove the foil. Take out the ribs and let them rest for 10 minutes. Cut up ribs and serve to your starving friends and family.