Dry Rub Pork Ribs: The Best Dry Rub Pork Ribs Recipe from Cook'n

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	Dry Rub Pork Ribs

Serves: 4

The secret to this recipe is using baby back ribs rather than spare ribs. Baby backs come from the back of the pig, where the meat is more tender, plus their small size makes it easier to grill them in a shorter period of time. And the best part here is the use of a sweet and spicy dry rub, which beats any barbecue sauce you've ever tasted.

   DRY RUB:
   1 1/2 tablespoons freshly ground pepper
   2 1/2 tablespoons chili powder
   1/4 cup sweet Hungarian paprika
   2 tablespoons sea salt
   5 tablespoons sugar
   2 tablespoons ground cumin

   3 to 3 1/2 pounds pork baby back ribs (2 slabs)

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To prepare the dry rub: In a medium bowl, combine all the dry rub ingredients. Stir to blend well.

Rinse the ribs and pat dry with paper towels. Thoroughly rub the ribs on both sides with the dry rub.

Build a small fire on one side of a charcoal grill with a cover, or preheat half of a gas grill to medium. Place the ribs on the grill. Cover the grill and partially close the vents. Cook for 45 minutes. Replenish the charcoal fire with fresh coals. Flip the ribs and cook for another 45 minutes, or until tender.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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