Dry Rub Ingredients:
2 tablespoons smoked paprika
1 teaspoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon lemon pepper seasoning
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon celery seed
1/4 teaspoon sage
1/4 teaspoon thyme
1 rack of pork spare ribs
Begin by mixing up all of your dry rub ingredients. Set aside.
Place your pork spare ribs in a baking dish (just something that it fits in for baking).
Within the baking dish, take your ribs and turn it so the back side (bones) are facing up. Remove the membrane by taking a knife and loosening it from one of the ends and pulling it up with your clean or gloved hand and a paper towel. The paper towel just helps things to not slip out of your fingers!
Now that your membrane is off of the ribs, pat them very dry with paper towels. You want these ribs to be very dry before you apply the rub. It helps the final texture of the meat (getting a crisp at the end stage of cooking)!
Liberally apply your dry rub to the ribs. This will take most or all of the dry rub you just made, depending on the size of your ribs. But the point is to cover every crack and crevice with the seasoning pretty heavily, because as this cooks, those flavors are going to seep into the meat for a delicious taste!
Note: apply rub to all sides of the ribs! I started with the back where we removed the membrane, then flipped it over and for the front, and then all of the sides and under any flaps of meat or fat.
Tip: wear gloves when applying the rub. This will help things stick to the meat and not to your hands.
Preheat oven to 300 degrees Fahrenheit. Just let the pork ribs sit with the dry rub applied until the oven is preheated.
Cover the ribs with foil and bake for 2.5 hours. Once the bones are almost falling out of the meat, you know that your ribs are done.
Next, turn up your oven and let it come to 450 degrees.
While you’re waiting, make a couple of donut-shaped foil circles by crinkling up some foil into a circle. Place these at the bottom of your baking dish and set the ribs on top of that. The purpose of this is to not allow the ribs to sit in their own juices anymore, but still allows air to flow through and cook all sides of the ribs. This next cooking cycle is about getting a nice crispy texture to the outside of the meat.
Once your ribs are sitting on the foil circles, bake in a 450 degree oven for 15-30 minutes or until the ribs are more browned and have a crunch/crisp texture on the outside.
Your ribs are done! Serve them up with any sides you like or just eat them by themselves! This one packs a lot of flavor, guys, so I hope you love it as much as I do!