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Spice-Rubbed Pork Ribs

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    130 minutes


Baking ribs in a low oven produces tender and moist meat; finishing them on the grill gives them a smoky flavor. Double the recipe for the spice rub and you'll have an extra batch for the next time you make ribs.
6 tablespoon packed dark brown sugar
3 tablespoon Paprika
3 tablespoon CHILI POWDER
1 1/2 teaspoon Kosher salt
3/4 teaspoon Black pepper, ground
3/4 teaspoon Garlic powder
1/4 teaspoon Celery seeds
1/4 teaspoon Cayenne pepper
4 lb Pork baby back ribs
Spice-Rubbed Pork Ribs


1. Preheat oven to 300 degrees F.
2. Combine brown sugar, paprika, chili powder, salt, black pepper, garlic powder, celery seeds, and cayenne in a medium bowl. Mix together with a fork, mashing any lumps of brown sugar.
3. Place rib racks on a large broiler pan or rimmed baking sheet. Generously rub spice mixture all over both sides of ribs, leaving racks bottom (bony) side up. Bake for 45 minutes. Turn racks over and cook for another hour or more, until a fork easily pierces the meat. (Ribs can be cooked up to two days ahead. Cool, wrap in foil, and refrigerate.)
4. Heat grill to medium. Have ribs at room temperature. Grill rib racks for 5 to 10 minutes per side or until lightly charred and heated through. Transfer to a cutting board and cut in between the bones to separate into individual ribs. Place ribs on a platter. If desired, serve with Kansas City-Style Barbecue Sauce.
Source: Hannaford fresh Magazine, July - August 2008


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 652 kcal (33%)
Calories from Fat 378
Total Fat 42 g (65%)
Saturated Fat 14 g (70%)
Cholesterol 224 mg (75%)
Sodium 821 mg (34%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 8 g (32%)
Protein 66 g (110%)
Vitamin A 2993 IU (8%)
Vitamin C 10 mg (11%)
Calcium 104 mg (8%)
Iron 11 mg (61%)