Best 4 Another Dry Rib Recipes
Indulge in a flavorful journey with our delightful dry rub ribs, where smoky and succulent flavors dance on your palate. These tantalizing ribs are meticulously seasoned with a blend of aromatic spices, creating a harmonious balance of savory and sweet. Get ready to embark on a culinary adventure with our three irresistible recipes: Classic Dry Rub Ribs, Brown Sugar Dry Rub Ribs, and Spicy Dry Rub Ribs. Each recipe offers a unique flavor profile, catering to diverse preferences. Whether you crave the traditional simplicity of the Classic Dry Rub Ribs, the caramelized sweetness of the Brown Sugar Dry Rub Ribs, or the fiery kick of the Spicy Dry Rub Ribs, we've got you covered. So, fire up your grill or oven and prepare to savor the ultimate dry rub ribs experience.
Let's cook with our recipes!
MEMPHIS-STYLE DRY RIBS RECIPE
Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.
Provided by Joshua Bousel
Yield 4
Number Of Ingredients 19
Steps:
- For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
- To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
- Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
- Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.
Nutrition Facts : Calories 636 kcal, Carbohydrate 32 g, Cholesterol 141 mg, Fiber 5 g, Protein 41 g, SaturatedFat 13 g, Sodium 3905 mg, Sugar 20 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
DRY GARLIC RIBS
Make and share this Dry Garlic Ribs recipe from Food.com.
Provided by SEvans
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut your pork ribs into cubes or bite size pieces.
- In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
- Mix thoroughly.
- Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
- When ready to cook the pork pieces- drain off any excess marinade.
- Mix together the flour and cornstarch in either a bowl or a bag.
- Put the pork pieces in to the flour mixture a few at a time to coat them.
- Tap off any excess flour and deep fry/fry in the heated oil.
- Sprinkle the cooked ribs with a bit more garlic after they are cooked.
- Serve hot or cold.
- Prep time does not include marinade time.
ANOTHER DRY RIB RECIPE
Make and share this Another Dry Rib Recipe recipe from Food.com.
Provided by karen in tbay
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat between bones and set aside.
- Measure soy sauce,water,sugar,garlic powder,salt and ginger into large bowl.
- Stir in flour.
- Add eggs and mix.
- Add ribs and stir carefully into mixture.
- Let stand 1/2 hour.
- Deep fry a few at a time in hot fat 375F til browned.
- (Quick Dry Ribs) add 1 tsp garlic powder or more to taste to pkg of Chicken Shake and Bake and put into bag.
- Shake damp ribs to coat and deep fry.
Nutrition Facts : Calories 682, Fat 49.2, SaturatedFat 17.9, Cholesterol 323.8, Sodium 717.4, Carbohydrate 7.2, Fiber 0.2, Sugar 2.7, Protein 49.4
Tips:
- Use a good quality pork spare rib. Look for ribs that are meaty and have a good amount of marbling.
- Trim the ribs of any excess fat. This will help the ribs cook more evenly.
- Season the ribs liberally with a dry rub. This will help to create a flavorful crust on the ribs.
- Cook the ribs at a low temperature for a long period of time. This will help to tenderize the ribs and make them fall off the bone.
- Baste the ribs with a mixture of apple juice and vinegar during the cooking process. This will help to keep the ribs moist and flavorful.
- Let the ribs rest for at least 15 minutes before serving. This will help the juices redistribute throughout the ribs.
Conclusion:
Dry ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can make sure that your dry ribs turn out perfect every time. So next time you're looking for a tasty and satisfying meal, give dry ribs a try!
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