BBQ & Grill

Big John's BBQ Ribs and Dry Spice Rub

Flavorful
Description

Fall-off-the-bone ribs coated in Big John’s signature dry rub—smoky, spicy, and savory—then finished with BBQ sauce or served dry. A hearty classic with bold flavors.

Ingredients
  • 1 cup chili powder
  • 1 tablespoon dried minced garlic 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 2 tablespoons seasoning salt В
  • 2 pounds rib roast В
  • 4 cups canned tomato sauce 1/4 cup packed brown sugar 1/2 cup chopped fresh tomato 1/4 tablespoon worcestershire sauce
  • 2 tablespoons dried onion flakes 1/4 cup soy sauce
  • 1/4 cup water
Directions
  1. In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
  2. Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
  3. In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
  4. Prepare an outdoor grill for indirect heat. Lightly oil grate.
  5. Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.

Recipe Categories

Image

Image

Related Recipes

Flavorful

Mushroom, chestnut and jamón ibérico wellingtons

An indulgent festive wellington served with an orange and bitter leaf salad.

Flavorful

Ube Cheesecake

Ube jam and ube extract aren’t hard to find anymore in larger cities. Look in the international foods section of your local supermarket, or check for Filipino markets in your area. If they aren’t available at a brick-and-mortar retailer, they’re easy to order online.

Flavorful

Alfajores

Try using leftover dulce de leche on toast, over ice cream or by the spoonful! Since it takes a while to prepare homemade dulce de leche, make a big batch by throwing in a few cans of sweetened condensed milk to cook at once. You can store it on a shelf for about three months. For a longer shelf life, store it in the refrigerator or freezer. Once you open a can of dulce de leche, put anything left in a glass or airtight container with a tight seal and keep it refrigerated for up to five days.