Well, I said last week that I was done posting barbecue rubs and sauces. Turns out I'm not. A local grocery store advertised pork riblets at only $1.39 a lb. this week, and I wanted to give them a try. They are kind of like spareribs but much cheaper. I generally buy country style rubs instead of regular spareribs because they are less expensive and have more meat. Spareribs are always a little unpredictable as to the amount of meat one gets.
So with the riblets on sale and one more rub recipe I wanted to try, that is what was for dinner Saturday night. I put the rub on the riblets and let them sit in the fridge for several hours. I then cooked them in a 350 degree oven for about an hour, basting lightly with barbecue sauce the last 20 minutes. I had a small amount of Bulls' Eye Barbecue Sauce in my fridge I wanted to use up, so I just used what I had of that. These could be served without any added sauce if desired.
The rub was very good but a bit spicy for me. I think the next time I will cut the cayenne back by half. When I use the rest of what I made up, I will not be quite so generous when I apply the rub as I was today.
My husband's verdict was that the riblets were very good, but a lot of work to eat.
The rub was part of a recipe called Spice-Rubbed Ribs which was for baby back ribs. The recipe is from Taste of Home and was sent in by Cheryl Ewing from Ellwood City Pennsylvania.
Spice Rub
3 T. paprika
2 T. plus 1 t. salt
2 T. plus 1 t. garlic powder
2 T. cayenne pepper
4 t. onion powder
4 t. dried oregano
4 t. dried thyme
4 t. pepper
Mix ingredients together well. Sprinkle on ribs or other pork, chicken, or beef before barbecuing. I like to apply the rub and chill the meat for several hours. Store tightly covered in a cool place. Makes about 3/4 cup.
Linking to Hunk of Meat Monday
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