Stemple Creek Ranch: Dry Rub Oven-Baked Pork Ribs

August 12, 2020

INGREDIENTS 

• 3 pounds Stemple Creek Ranch free-range pork spare ribs 

For the dry rub: 

• 1/2 cup brown sugar 
• 1 tablespoon sea salt 
• 2 1/2 teaspoons fresh cracked pepper 
• 2 1/2 teaspoons chili powder 
• 1 1/2 teaspoons garlic powder 
• 1 1/2 teaspoons smoked paprika 
• 1/2 teaspoon onion powder 

INSTRUCTIONS 

1. Preheat oven to 300ºF. 
2. Pat ribs dry with a paper towel. Use a sharp knife to cut off the thin layer of connective tissue on the back of the ribs. 
3. Combine all the dry rub ingredients together in a small bowl and mix well. Coat the ribs on both sides with the dry rub. 
4. Place ribs meat-side-down in the center of a large piece of heavy foil. Seal the top and side edges of the foil together to create a pouch around the ribs. Place on a large baking pan on the center oven rack. 
5. Bake for 2 1/2 hours. Remove from the oven and open the pouch to expose the ribs. 
6. Put the oven on a broil setting. Return the ribs to the center oven rack and broil uncovered for 3–5 minutes to brown the top and caramelize the rub. Watch closely so they don’t burn. 
7. Cut finished ribs into servings and plate with veggies of your choice. 

Purchase Tomales-raised pastured pork ribs today by ordering directly from Stemple Creek Ranch! Click the link below to have grass-fed beef, lamb and pork delivered to your doorstop.