KENTUCKY (11/6/12) - Creating a dry rub for ribs, can be a little like fishing.
Sometimes you catch a big one, other times you don’t.
Unless you have a recipe that has been handed down for generations, or if you live in or around Kansas City, where learning to make a dry rub is like learning to speak English, if you’re like me, you just have to keep throwing ingredients together until you snag a winner.
I finally did just that.
You see, Elvis loves country-style pork ribs.
They’re full of fat and flavor.
What’s not to like?
But not all dry rubs are created equal.
So I’ve been experimenting. And what a better time to do that when I have ladies night out, or like this week, I have the Citizen Police Academy class. I needed something for the slow cooker.
These Sweet n’ Spicy dry rub country ribs are the perfect, simple, no-fuss meal.
First, let me clarify something. I don’t take making dry-rubbed, slow-cooked, Country-style ribs lightly, nor do I take it for granted.
Well, okay, maybe I do, now that I have this recipe.
If you would like a sweet, smoky, spicy-based dry rub for your ribs, you don’t have to fish around for a recipe anymore. Go ahead, use mine.
Sweet ‘n Spicy dry rub
- Yields enough for three-four pounds of ribs
•½ cup of packed brown sugar
•2 tablespoons smoked paprika
•1 tablespoon powdered onion
•1 tablespoon powdered garlic
•1 tablespoon cinnamon
•1 tablespoon Kosher salt
•1 tablespoon white pepper
•1 teaspoon cayenne pepper
•3 pounds pork ribs, country-style (or whichever ribs you prefer)
•1 sixteen ounce Stella Artois beer. I’ve tried several beers, but found the creamy, pale, Stella Artois works best.
•In a small bowl, add all dry ingredients and whisk to break up the brown sugar and distribute the seasonings.
•Coat the ribs with the dry rub and rub into the meat.
•Place the ribs in the slow cooker, or in a large shallow roaster.
•Add the beer.
•Cover and cook.
•This sweet n’ spicy dry rub is for slow cooking in the crockpot on low for five hours, or in the oven at 250 degrees for three hours.
•Cooking times are approximate. When the bone falls away from the meat, the ribs are done.
What do you make for dinner when you have ladies night out?
Maureen C. Berry
Freelance Writer and Blogger
Visit Maureen’s nationally renowned culinary website at www.cuisinebymaureen.com.
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