Easy Dry Rub Ribs

Who doesn't like a nice rack of ribs over the weekend to enjoy? Besides the vegan and vegetarian crowds, everyone wants ribs. It's a nice weather staple and everyone is satisfied when chowin' down on some good ole BBQ. There's a reason why they call it soul food. The husband and myself inhaled a whole rack a bit ago, just a plain dry rub, but it was just perfect. So juicy, so easy to make and so delicious. I am keeping it short today so I hope you enjoy this one as much as we did!

Ingredients:

FOR RUB

• 2 tbsp paprika
• 1 tbsp chili powder
• 1.5 tbsp kosher salt
• .5 tbsp powdered ginger
• .5 tbsp chipotle powder
• 3 tbsp brown sugar
• .5 tbsp black pepper
• .5 tbsp ground nutmeg
• .5 tbsp ground oregano
• .5 tbsp ground thyme
• .5 tbsp ground coriander
• 1 tbsp dry mustard powder
• 1 tbsp garlic powder
• 1.5 tbsp onion powder
• .5 tsp ground cumin
• .5 tsp cinnamon
• 1 large rack of ribs, silver skin removed.

Our musical companion for the day is the undeniably talented Sarah Vaughn. The sassy jazz singer that burrows her way into any heart and stays there forever. She is a tour de force and a spunky singer that I hope you have enjoyed in the past and enjoy for years!

Directions:

1. To make the rub, mix together all of your spices.
2. Take your ribs and generously rub both sides with spice mix. Wrap in cellophane and refrigerate over night.
3. The following morning set your oven to 250 degrees, place your ribs on a wire rack over a cookie sheet and cook for roughly 6-8 hours or until meat falls of the bone easily with a fork.
4. Serve 'em up!

Happy Eatings Everyone!