Baby Back Ribs with Brown Sugar Spice Dry Rub

Products Used
2
85
435
By Imperial Sugar
Prep Time:
Bake/Cook Time:
2h 10m - 2h 40m
Yield:
6 - 8 servings

These moist, tender, fall off the bone pork ribs taste sweet and tangy when you prepare them with our brown sugar spice rub. This saucy and finger-licking good BBQ rib recipe will have them coming back for seconds, guaranteed.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

  • 2 tablespoons Imperial Sugar Dark Brown Sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • Pork Dry Rub
  • Ribs
  • 2 slabs (about 2 1/2 lbs. each) baby back ribs
  • 1 bottle of your favorite barbecue sauce

      Directions

      1. Preheat oven to 325° F.
      2. Line a shallow baking pan with heavy duty foil.
      3. Combine sugar, paprika, chili powder, salt, cinnamon, black pepper and cayenne pepper.
      4. Sprinkle both sides of ribs with dry rub. Place on baking pan. Bake for 1 1/2 to 2 hours or until ribs are fork tender. Brush with barbecue sauce; continue heating for 20 minutes.
      5. Grilling: Preheat grill. Grill ribs over low setting for 20 minutes. Brush with barbecue sauce during last 10 minutes.
      Rate & Review
      or to post comments
      Anna Jordan
      Mar 15, 2018

      Cooked this one last night and followed directions to a tee! No deviations from the recipe. Fully enjoyed it, served with a side of Fries, and they were devoured. I will suggest that for some people this might be a bit to sweet for their liking, that's why only 4 stars. Going to try it again, but instead of 2 tablespoons Brown Sugar, use 1.5, and replace the remaining half with dry mustard. Just a suggestion for others to consider. Enjoy!

      D
      Nov 09, 2013

      I used regular pork ribs and they were delicious. I do not like ribs with a lot of barbecue sauce and this recipe was perfect - very tasty and tender!

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      Costillas de Lechón con Adobo Seco de Especias con Azúcar Morena

      Products Used
      2
      85
      435
      Por Imperial Sugar
      Tiempo de preparación:
      Tiempo de cocción / cocción:
      2h 10m - 2h 40m
      Rendimiento:
      6-8 porciones
      Plan para:

      D.L. 1-16-13. Done.

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Imperial
      Products Used

      Ingredientes

      Adobo Seco para Carne de Cerdo:

      • 2 cucharadas Imperial Sugar Azúcar Morena Oscura
      • 1 cucharadas pimentón
      • 1/2 cucharadita chile en polvo
      • 1/2 cucharadita sal
      • 1/4 cucharadita canela molida
      • 1/4 cucharadita pimienta negra molida
      • 1/8 cucharadita pimienta de Cayena

      Costillas:

      • 2 planchas (aproximadamente 2 + 1/2 libras cada una) de costillas de lechón
      • 1 botella de su salsa barbacoa favorita

      Direcciones

      1. Precaliente el horno a 325ºF.
      2. Cubra un molde para hornear poco profundo con papel de aluminio de alta resistencia.
      3. Combine el azúcar, el pimentón, el chile en polvo, la sal, la canela, la pimienta negra y la pimienta de Cayena.
      4. Espolvoree ambos lado de las costillas con el adobo seco. Coloque las costillas en el molde para hornear. Hornee durante 1-1/2 a 2 horas o hasta que las costillas estén a punto de tenedor. Aplique la salsa barbacoa con un pincel; siga calentando durante 20 minutos.
      5. Asado: Precaliente la parrilla. Ase las costillas a fuego lento durante 20 minutos. Aplique la salsa barbacoa con un pincel durante los últimos 10 minutos
      Anna Jordan
      Mar 15, 2018

      Cooked this one last night and followed directions to a tee! No deviations from the recipe. Fully enjoyed it, served with a side of Fries, and they were devoured. I will suggest that for some people this might be a bit to sweet for their liking, that's why only 4 stars. Going to try it again, but instead of 2 tablespoons Brown Sugar, use 1.5, and replace the remaining half with dry mustard. Just a suggestion for others to consider. Enjoy!

      D
      Nov 09, 2013

      I used regular pork ribs and they were delicious. I do not like ribs with a lot of barbecue sauce and this recipe was perfect - very tasty and tender!

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