DRY ROASTED RIBS
Low-carb, almost no sugar
Our recipe for dry roasted ribs is a delicious alternative to slathering sugary, high-calorie, carb-laden sauce. Containing almost no sugar, all you need is an oven set at 300F for four hours, a little water, and the delicious ingredients that are listed below. We served these with our Poblano Cornbread (recipe follows). This rub works equally well with chicken, just turn up the heat to 375F after 3 hours and roast for another 30 minutes, until brown and crispy.
Preheat oven to 300F
2-4 lb. rack of ribs
1 T high-quality smoky paprika
1/2 tsp cayenne pepper
1 T cumin, or more if desired
1 T ground chili seasoning, or more if desired
1 tsp garlic salt
1 tsp onion salt
Generous grind 5 pepper medley (Williams Sonoma)
2 T dark brown sugar
1/2 tsp kosher salt or fleur-de-sel (Williams Sonoma)
Take ribs out of refrigerator and allow to come to room temperature (about 20 minutes).
Mix spices well in bowl, rub generously into both sides of a rack of ribs. Place ribs on a sheet pan that has been fitted with alum foil to catch drippings and place ribs on a wire rack over pan with 1/4 c water beneath rack. Roast in oven 4 hours, turning every 20-30 minutes, replenishing with 1/4 c water as needed.