Recipe Courtesy of Tom PeriniServings: 4 to 6 servings
Prep Time: 7 min
Cook Time: 3 hours
Difficulty: Easy
2 tablespoon finely ground black pepper
1 tablespoon ground oregano
1 tablespoon paprika
2 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 racks St. Louis-cut ribs
To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
Preheat a BBQ pit or an oven to 250 degrees F.
Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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There's no depth of flavor to this recipe at all. It merely provides a heated spice base for a sauce addition. Besides, ribs in Texas are usually beef. I haven't even seen any pork ribs in my handful of trips down there. This recipe would only ruin beef ribs. For pork ribs, you must sauce to have any sort of good flavor out of this recipe. But please, sauce sparingly. There's no quicker way to ruin good barbecue than to slather on too much sauce. You're better off using the simple 8:3:1:1 ratio and then tweaking to your taste. 8 parts dark brown sugar, 3 parts salt, 1 part chili powder, 1 part a wonderful mixture of whatever other spices you can think of. Mix it up and use 3 Tbsp of it per rack.
By Anonymous on March 02, 2013
Making ribs for chirstmas will use recipe
By mable bynum on December 23, 2012
Love your recipe
By DianeSneed on October 20, 2012
Love your show Paula, your my favorite cook your so down home. Joyce Morales
By joycemorales on October 18, 2012
i love your show, i watch i wheni can, and Mam, you look AMAZING!!!!
By joyce koehler on July 25, 2012
thank you paula for autigraphing your cook book for me ever since i got it i made your toco salad and it didnt call for onions so i had my amazing husband chopp me up some onions i also watch you on tv and also made your famous basic meatloaf it was wonderful.Your my role model when it comes to cooking cause i get into my comfort zone of wanting to cook by you and your cooke book i mainly got my cooking from my aunt and grandma and grandpa and also my amazing husband. Love You melanie lynn gifford
By melanie gifford on December 30, 2011
I was raised in the south and I love your receipes and recently I have purchased some of your cookware. My 18 month old granddaughter know you by name and says "Dean" every time I use your cookeware. LOL
By marie jones on December 27, 2011
Love your Recipe!!
By Alecia Hagwood on June 30, 2011
By Anonymous on June 13, 2010
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