It’s only been a couple weeks since classes started again, but I already feel the need to run away. I feel responsibility to do this league long list of things, but inside I just want to fleetly race away. I was asked when the last time I painted, and I didn’t remember. In fact, it’s been months and months since I last unpacked my oils and painted. What happened to me?
Anyway, as always my serenity comes from long hours of patiently cooking, painting, or running. I haven’t cooked in quite a while, but these ribs are the right answer for any number of ailments. Brushing the ribs with mustard and dry rub, and then patiently waiting as they gently bake in your oven? This is as close to end of summer salve as it gets. And as summer unwinds and turns dramatically into fall, this is the perfect way to kiss summer goodbye. And for those apartment dwellers, like myself who do not have grills, this is perfect.
I eyeball the ingredients and taste before generously patting the ribs with the rub. Feel free to change and add the herbs you want to make your ribs taste the way you like. The only necessities are brushing the bottoms of the ribs with mustard and some salt/pepper and then a generous pat of dry rub.
Dry Rub Ribs (Kaprise Kitchen style)
- 3 to 5 pounds of baby back pork ribs. (I’ve used spare ribs with good results)
- 1/4 cup of brown sugar
- 2-3 tablespoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of ground red pepper
- pinch of lavender powder
- 2 tablespoons of fine mustard
- In a bowl mix together all spices and sugar but the mustard and salt and pepper.
- Trim ribs as necessary. I normally trim any unsightly bits and overly fatty sections. Pat dry with a clean paper towel.
- Sprinkle both sides generously with salt and pepper
- Brush the bottoms of the ribs with the mustard
- Pat the dry rib over the tops of the ribs and sides. (I once patted the entire rack with rub…. it was a bit messy and the flavor was no different, so spare the bottoms of the ribs).
- Before pre-heating your oven, scrub the racks and line the lower shelf with foil that is tilted slightly towards the center to prevent any dripping. If you have one of those super-sized cookie sheets that will protect your entire lower shelf… use that.
- After preheating the oven, place the ribs directly on the oven shelf
- Bake ribs in a 275 degree oven for 2 to 3 hours. I normally let mine cook for 2.5 hours and then raise the temperature to 400 degrees and brush the tops of the ribs with just a thin layer of BBQ sauce (I’m not cool, so I buy mine at the grocery store. This time? The yellow one)
- I have read a number of recipes on wrapping ribs in foil and blah blah blah but you know… that’s so complicated and this is so much easier
- I do like my rub on the sweeter side, so feel free to scale back the sugar if it’s just too much for you
- If you’re feeling particularly lazy, you can use a dry packet of Italian salad dressing with the sugar. You won’t need to salt the ribs or do anything else.
- If you are from Baltimore? Do what I know you will, use Old Bay!