Tuesday, January 11, 2011

Soft Baby Back Ribs With Dry Rub
*Super non-halal post.
We were grocery shopping at Carrefour over the weekend and was at the non-halal section when we came across a beautiful slab of baby back ribs in the frozen area. The soft pastel-like pink shade of meat was practically dancing in front of our eyes, enticing us to buy it. We fell head over heels in love with the ribs and immediately bought it. And I had in mind to try a dry rub for this lovely slab of flesh!


I Googled for a simple dry rub and found this via Allrecipes.com, plus this site is loaded with a wide variety of other recipes you can try out. I decided to tweak the recipe a bit, as the slab of ribs we got were good for 3 pax, just to test it out :P Here's my version of the dry rub:

Baby back ribs for 3 pax (approx 650 grams)
1 1/2 tbps brown sugar
1 tbps ground paprika
1 tbps garlic salt
1 tbps oregano (powdered version if you have)
1 tbps thyme (powdered version if you have)
3/4 tps ground black pepper
2 tps dijon mustard (to apply on ribs)

Dry rub mixture.

Clean and pat dry the ribs. Since I have dried oregano and dried thyme in my kitchen instead of the powdered version, I simple grind both the herbs until they become fine. Mix all the ingredients together in a bowl (except for the mustard) and set aside.

Marinating the ribs.

Rub the mustard onto the ribs, just to give it a bit of moisture and also to help the dry rub stick to the meat better. Mustard always goes well with pork, *oink oink*. After that, simply sprinkle the dry rub onto the ribs and massage the meat. Keep refrigerated overnight, and when you're ready to grill them, pop the ribs into the oven and roast for about 20mins @ 190°C, or until meat is thoroughly cooked. Enjoy!