Spicy Dry Rub Pork Ribs

These dry ribs are less messy and sticky than the usual, but still tender, full of flavour, and satisfying in that porky, garlicky way. On the right are ribs left completely dry, and on the left, they were basted slightly with whatever sauce we had on hand - I think it was probably Bullseye. The dry spice rub is quite versatile - we have used it to grill chicken breasts and rub on beef ribs, and as always, the proportions can be altered to suit your taste and preference. The following recipe makes a little more than twice as much as you will  need for 2 1/2-3 lbs of ribs. You can just store it in a labeled jar in the pantry for the next time you need it. 

Dry spice rub:

1 1/2-2 Tbsp onion powder

1 tsp garlic powder

1 tsp chili powder

2 tsp dry oregano

1-2 tsp dry thyme (I put less because I don't like it as much)

2 tsp paprika OR 1 tsp sweet paprika plus 1 tsp smoked paprika

1 tsp cayenne (optional)

1 tsp cumin

1-2 tsp dry mustard

1/2 tsp salt

Combine and put in spice jar.

For apx 3 lbs ribs, combine:

4 tsp dry spice mix

1 heaping Tbsp brown sugar

2-3 cloves minced garlic

Rub together well to form a kind of paste, and rub thoroughly into ribs. Let rest in fridge till ready to cook - a few hours or overnight

There are two options for cooking the ribs. Both involve moist heat till tender, followed by broiling in the oven to get a crisp, dry exterior. 

Method one: place ribs in a covered roasting pan or Dutch oven standing vertically and leaning against the sides, and cook, covered at 200-225 F for 2-3 hours. The ribs will release their own moisture so you don't have to add any to the pot. Check periodically and re-arrange ribs to make sure they don't fall down and get soaked in the liquid. Remove when fork tender

Method two: place ribs vertically on rack in Instant Pot, leaning them against the sides. Add 1 cup water to bottom of pot. Seal and cook at high pressure (usually the "meat/stew" setting) for 25 minutes if you still want them a tad chewy, up to 35 minutes if you want them to fall off the bone. However, this also results in the bones falling out of the ribs - so be careful!
Allow pressure to fall naturally for at least 15 minutes, then quick release remaining pressure (if you're in a hurry) or just allow it to continue to fall naturally. The ribs will almost certainly be fork tender by the time they are released. 

Both methods: lay ribs on broiler pan and preheat broiler to 450-500 F.  When ready, place pan on top rack and WATCH CAREFULLY. When browned to your liking, remove, turn ribs, and return to oven. 

Optional: baste ribs with any desired barbeque sauce before broiling

Serve with anything you like - this evening we had them with oven fries, corn, and coleslaw, but they would be great with mashed potatoes, buttered noodles, caesar salad, broccoli salad - whatever you have in the fridge!