Dry-Rub Ribs (with Teriyaki Glaze) | For the glaze, you can use your favorite barbecue sauce. Mitch recommends an Asian-style glazing.
INGREDIENTS
1 rack St. Louis-style ribs
2 tablespoons garlic powder
½ teaspoon cayenne pepper
½ teaspoon sea salt
2 tablespoons anise seed (anise extract can be substituted)
2 teaspoons chili powder
1 teaspoon paprika
PREPARATION
- Lay ribs on a generous section of aluminum foil. Mix dry-rub ingredients in a small bowl. Rub both sides of ribs with the dry-rub mixture.
- Use an ample amount of foil when wrapping the ribs. You’ll take the ribs directly from the refrigerator to the oven for roasting.
- Let ribs sit in refrigerator overnight.
OVEN PHASE
- Place the wrapped ribs into an oven set to 275 degrees. Bake for 2½ hours.
- Reduce temperature to 225 degrees. Cook for another 2 to 3 hours for ribs that fall off the bone.
SERVING SUGGESTION – For the glaze, you can use your favorite barbecue sauce. I recommend an Asian-style glazing. Mix a Teriyaki bean sauce with equal parts barbecue sauce. This Asian-style barbecue is delicious and can be garnished with scallions and sesame seeds.
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