Pork Ribs Dry Rub Recipe
This rub gives off a lip's smacking aroma as ribs are being cooked
1/3 cup sweet Hungarian
5 tablespoons Morton’s Kosher salt
1/4 cup white regular table sugar
1 teaspoon mustard powder
1 tablespoon mild chili powder
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1/2 teaspoon Chinese 5 spice
1 teaspoons cayenne, more if you like it spicy hot
1 teaspoon celery salt
1 teaspoon ground cinnamon
1 teaspoon onion powder
1/2 teaspoon dried and crushed spearmint leaves
Shake all in a plastic bag
Makes enough rub for many slabs of ribs. Store rub mix in a zip lock bag, do not refrigerate. You can also use this mix on pork chops.
Rub ribs with extra virgin olive oil, sprinkle one tablespoon spice mix each side of full slab of ribs for a total of two tablespoons, rub it in with fingers, refrigerate coated ribs for 2 hours or longer.
Preheat oven to 300-F, bake ribs for 2-1/2 to 3-1/2 hours or until fork tender between the bones.
Once done, no sauce is necessary but if you prefer ribs with BBQ sauce then brush some warmed sauce on.