“Dry rub” – where a mix of ground dry spices, salt and brown sugar are rubbed into the meat before cooking – is my favourite kind of barbecue. The spice mix I use is based on the regional style of Kansas City, and this recipe may make a little more than you need but you can keep the rest in a jar in a cupboard.
I’ve simplified this recipe from the one I served at the Supper Club after being informed by my friends that it was pure insanity. I still recommend the curing step as it gets flavour deep into the pork and keeps the meat moist during cooking.
Ingredients (serves 2-4)
- 2 racks of baby back pork ribs, cut into 2-3 bone pieces
- 50g coarse sea salt
- 100g demerara sugar + an extra spoonful or two to finish
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 1 tbsp garlic
- 1 tbsp onion powder
- 1 tbsp ground coriander
- 1 tbsp celery salt
- 1 tsp cayenne powder
- 1 tsp dried oregano
- 1 tsp dried thyme
Rub the ribs all over with salt and brown sugar and leave to cure for 1 hr (or in the fridge overnight), then rinse off and dry thoroughly on paper towels.
Preheat the oven to 140C. Mix all the ingredients of the dry rub together. Cover ribs liberally in the dry rub and shake off any excess. Arrange in a single layer on a large roasting dish. Cover with foil and roast for 2 1/2 to 4 hours, or until tender enough that you can push the handle of a spoon through the meat between the ribs. Remove from oven, discard any liquid in the dish, dust the ribs on top only with a spoonful of demerara sugar and an extra pinch of dry rub and return to a 200C oven for 15 minutes or to a medium grill for 3-5 minutes.