#ThrowbackThursday: Dry-Rubbed Roasted Babyback Ribs

1 month ago

Amazing meats call for extraordinary spices and flavours


Dry-Rubbed Roasted Babyback Ribs

Makes 4 Servings

1 ¼ cups Charred Scallion & Garlic BBQ Marinade

4 Tbsps BBQ Dry Rub

½ cup Store-bought BBQ Sauce mixed with 1 cup Water (diluted)

¼ cup Vegetable oil

*Salt and pepper, to season

1 cup Store-bought BBQ Sauce (to serve with the ribs on the side)

  1. Using a sharp knife, remove thin membrane found on the bone side of the ribs. Grab the edge with a paper towel and pull off the entire silver skin. Discard the skin.
  2. Marinate ribs by rubbing with Charred Scallion & Garlic BBQ Marinade all over and refrigerate overnight. 
  3. Preheat oven to 225°F. Bring the ribs to room temperature. Discard marinade and pat ribs dry with paper towel.
  4. Brush ribs with vegetable oil and season with salt & pepper, followed by a sprinkling of the BBQ Dry Rub.
  5. Lay ribs (meat side down) in an oven safe dish and pour diluted BBQ Sauce over the meat. Cover with a heavy duty foil and cook in the oven for 3-4 hours at 225°F.
  6. To finish on the grill, heat up grill to medium-hot fire about 325°F. Remove ribs from the oven and grill for four minutes per side, basting often with the diluted BBQ sauce.
  7. Once the sauce on the ribs forms a nice caramelized consistency, dust the ribs with the BBQ Dry Rub and let cook for an additional two minutes.
  8. Transfer ribs to a serving platter.  Let rest for ten minutes and serve with BBQ Sauce.

Charred Scallion & Garlic BBQ Marinade

Makes 1 ¼ cups

10 Scallions or onion leeks, roots trimmed

1 Tbsp Vegetable oil

*Salt and Pepper, to season

3 cloves Garlic, peeled

¼ cup Worcestershire sauce

2 Tbsps Soy sauce

¼ cup Water

  1. In a large bowl, toss scallions in vegetable oil and season with salt and pepper.
  2. Preheat grill on high. Grill scallion for about eight minutes per side or until charred. Remove from the grill and cool for about five minutes. Transfer to chopping board and roughly chop scallions.
  3. In a blender, combine scallions, peeled garlic, Worcestershire sauce, soy sauce, and water. Purée mixture until smooth, for about three minutes. Set aside in the chiller until ready to use.

Master BBQ Dry Rub

Makes 1 ¼ cups

1 cup Brown sugar

2 Tbsps Garlic powder

2 Tbsps Onion powder

4 Tbsps Paprika

4 tsps Ground oregano

4 tsps Ground thyme

2 tsps Ground black pepper

1 tsp Ground cumin

½ tsp Dry mustard

½ tsp Ground celery seed

¼ tsp Cayenne pepper

  1. Combine all the ingredients in a small bowl and mix well.
  2. Store in an airtight container. It can keep up to six months in a cool dry place.
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