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Ribs and Potatoes

~Rita~

Sweet and Spicy Dry Rub on Ribs or Salmon

Recipe #66475 | 14 min | 10 min prep | SERVES 4 -6 (Change Servings)

RECIPE BY: ~Rita~

The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it!

Posted on: Jul 10, 2003

Ingredients

  • 1/3 cup packed brown sugar
  • 1/3 cup salt
  • 1/8 cup garam masala
  • 1/2 cup ground chili powder
  • 1/2 cup paprika
  • 1/8 cup allspice
  • tablespoons black pepper
  • tablespoon cinnamon
  • teaspoons cumin
  • teaspoons garlic powder
  • teaspoons celery seed
  • lbs pork ribs
  • Directions

    1. 1
      Mix all ingredients together.
    2. 2
      Spread 1/2 cup on 4 pounds of pork ribs.
    3. 3
      Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
    4. 4
      Bake in 200 degree oven for 4-5 hours.
    5. 5
      Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out!
    6. 6
      Unwrap coat with sauce #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.

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    Featured Reviews for This Recipe

    reviewer icon

    From: CountryLady

    On Dec 26, 2007

    I must admit that I was skeptical about using the plastic wrap .... but you haven't steered me wrong yet! I did use my own sauce but made the rub verbatim & followed your directions. The ribs were moist & tender with just the right amount of spice, almost falling off the bone. My dinner guests were suitably impressed - thank you Rita!

    1 person found this review helpful

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  • reviewer icon

    From: ~Nimz~

    On Jul 14, 2006

    I have made this for the 06 WT and will be back with my rating when I make my country style pork ribs next week. It smells really good

    0 people found this review helpful

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  • reviewer icon

    From: BeachGirl

    On Aug 3, 2003

    DH gave this a 5-star rating - and he's stingy with his 5-stars! The only change I made was adding 2 tbs crushed red peppers. I used 1/2 cup dry rub on 4 lbs bone-in chicken breasts, and it was delicious! Next time I'll try it on ribs, as suggested, but didn't have any this time.

    5 people found this review helpful

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  • reviewer icon

    From: Irmgard

    On Sep 5, 2005

    I used this rub on ribs and they were absolutely delicious; very tender and juicy. My husband took seconds, which is rare for him! I will have to try this next time on salmon. Thanks for sharing.

    3 people found this review helpful

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  • Read all 6 reviews
    Nutrition Facts

    Serving Size 1 (536g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1/8 cup garam masala

    Calories 1678
    Calories from Fat 1081 (64%)
    Amount Per Serving %DV
    Total Fat 120.2g 184%
    Saturated Fat 42.7g 213%
    Monounsaturated Fat 51.0g
    Polyunsaturated Fat 11.6g
    Trans Fat 0.0g
    Cholesterol 417mg 139%
    Sodium 9834mg 409%
    Potassium 2376mg 67%
    Total Carbohydrate 41.6g 13%
    Dietary Fiber 13.3g 53%
    Sugars 20.6g
    Protein 111.2g 222%
    Vitamin A 11988mcg 239%
    Vitamin B6 3.2mg 161%
    Vitamin B12 3.6mcg 59%
    Vitamin C 24mg 40%
    Vitamin E 0mcg 1%
    Calcium 286mg 28%
    Iron 13mg 76%

    detailed view...

    how is this calculated?

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