5 hour Dry Rub Ribs

For a good rib, try to get to a good butcher, and don’t skimp on the couple hours marinade. This recipe was picked up from the William Sonoma blog, and chosen as the favorite in a rib-off contest. AND MAN was it good! I made teeny changes, esp since we don’t have a smoker, and we LOVED it! I thought the coffee was interesting, but you have no idea it’s there. And we just put the bbq sauce on the side bc we loved the dry flavor as is! (and bbq sauce can be kind of polarizing, everyone wants a different kind!).

Ingredients

2 racks of ribs, (1 rack of ribs for each couple)

1 Tbs. freshly ground coffee (ground as fine as possible)

1 Tbs. paprika

1 Tbs. stevia powder (1:1 baking kind)

1/2 Tbs. garlic powder

1/2 Tbs. onion powder

1/2 Tbs. freshly ground black pepper

1 Tbs. coarse kosher salt

1 tsp. cocoa powder

Method:

Spread the rub on the ribs to evenly coat both sides. Cover in plastic wrap and refrigerate at least one hour or up to 24 hours. (2 hours worked perfectly)

Transfer ribs to a baking pan. Seal tightly with foil and bake at 300 degrees F for 2-3 hours. (I let mine go just over 2 hours, and for another 30 min, I brought the heat up to 350 F to bake the cornbread, and they turned out GREAT, just a bit of char).

Remove foil, (brush ribs with your favorite bbq if you want, but I left it off), and place back in the oven under the broiler, set on low for about 3 minutes. Take them out when the sauce starts bubbling a bit.