Kitchen Experiment #17 – Spicy Dry-Rubbed Ribs

All the members of the Low Carb Confidental Taste Panel love PF Changs Northern Style Ribs. These are a dry rubbed ribs – no gooey BBQ sauce here. We wanted to try and create this at home, but I couldn’t find a recipe that even claimed to be close to their recipe.

I decided to make up my own, based on what I had read about other dry rub recipes, and with the spices I had on-hand.

  • 1 rack pork ribs (about 12-14 ribs)
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp granulated Splenda
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 1 tbsp white pepper
  • 1 tsp black pepper
  • 1/4 cup olive oil
  • 1/3 cup water

Preheat oven to 325. Mix all the dry ingredients together. In a large mixing bowl, place the cut ribs (yeah – cut the ribs apart), pour over the top 3/4 of the dry rub, then mix. Get the darn stuff under your fingernails – this is a messy process, but you want to coat these ribs well.

Now, in a baking pan, place a piece of tinfoil large enough so that there will be space along the edges – we’re going to make a tinfoil bag of sorts, so be sure to have ample edge all around when you put the ribs on the tinfoil. Curl the edges up – you need this tinfoil to hold the water you are going to add. Then coat the top of the ribs with the olive oil and place a layer of tinfoil on top and seal the edges together as best you can – you want the water to steam cook the ribs.

Cook for 2 hours.

The result?

Well, it sounded like a good idea, I suppose…

The flavor was good, but by no means were they ‘dry’ – perhaps the tinfoil bag wasn’t necessary.

Oh well.

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