Ingredients

• 1 rack of baby back pork ribs

  RUB INGREDIENTS:

• 1 T cumin

• 1 T paprika

• 1 T garlic

• 1 T onion powder

• 1 T chili powder

• 1 T coconut sugar

• 2 T salt (I use pink salt)

• 1 T black pepper

• 1 t ground mustard

• 1 t cayenne

• ½ t celery salt

Preparation

1. Use a cookie sheet and cover it with foil. Place a drying rack on top (this is where the ribs will go).

2. Pat ribs dry. If there’s a membrane on the back, be sure to peel it off - that can prevent the ribs from getting all the flavor during cooking.

3. Sprinkle the rib rub onto the ribs (which are on top of the drying rack on the cookie sheet). A rule of thumb is “whatever sticks is enough rub”.

4. Heat up the broiler in your oven for a few minutes and place the ribs under the broiler until it starts to bubble/brown - then pull them out.

5. Turn the oven to 250F for cooking. Cook uncovered for 1.5 hrs. Briefly pull ribs out and cover with foil and just ‘tuck’ the ends under but you don’t need to cover the bottom. Cook for another 1.5hrs. ** Ribs should be at 165F if using a thermometer, but that can be hard to test with the bone being right there. To see if they’re done, they should be “fall off” ready

6. Cut up and serve with or without BBQ sauce.

Tips

• Big T is tablespoon, little t is teaspoon

• Save extra in an air tight container, good for 6 months in a dark, cool place – a cabinet works great!

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