MARCH 21, 2013 | 3:14 PM BY CHEF HANNY

Here is a great recipe for ribs. This is a dry rub and when it;s finished just eat it or dip the rips in a prepared barbrcue sauce, although I'm sure you all have one of your own.




1 Tbsp. plus 1 Tsp. of garlic powder

1 Tbsp. kosher salt

1 Tbsp. packed light brown sugar

1 Tbsp. paprika

2 Tsp. chili powder

2 Tsp. freshly ground pepper

2 Tsp. ground cumin

2 Tsp. onion powder

1 Tsp. ground cinnamon


1 Tsp. ground coriander

2 Racks of St. Lous Style port spareribs (about 5# total weight)



Whisk garlis powder, salt, brown sugar, paprika, chili pepper, cumin, onion powder, cinnamon, and corriander in a small bowl along with minced Piri Piri peppers.

This may be made ahead.  Blend can be made 1 month ahead, if sealed ina tightly closed glass jar and stored at room temperature.

Preheat oven to 350 degrees and rub ribs all over with spice blend, wrapping each rack individually in foil, crimping seam to seal tightly.  Place both racks on rimmed baking sheet. Bake until ribs are fork tender; about 2-3 hours.



When done, open foil and divide ribs into desired portions and heat oven to 425 degrees and cook again until ribs are golden brown. Remove from oven and place on platter.


Don't forget to invite me to dinner.