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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%
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Sweet and Spicy Dry Rub on Ribs or Salmon

Recipe #66475 | 14 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jul 10, 2003

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! Bourbon Vidalia Onion Barbecue Sauce

SERVES 4 -6 (change servings and units)

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
2 tablespoons black pepper
1 tablespoon cinnamon
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons celery seeds
4 lbs pork ribs

Directions

1
Mix all ingredients together.
2
Spread 1/2 cup on 4 pounds of pork ribs.
3
Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
4
Bake in 200 degree oven for 4-5 hours.
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
Unwrap coat with sauce recipe #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

From: Shawnee TX

On Sep 11, 2008

Yum! This was really good. I used it on Halibut fillets. The only change I made was due to the fact that I didn't have quite enough chili powder. My mistake was coating both sides of the fish with it. It was a little overpowering and there was no flavor of fish left. But I'll make it again and again, with the rub only on top. Thanks!

0 people found this review helpful

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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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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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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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