This rub is good on both beef and pork ribs, baby back or a regular slab. I like it better than 'wet' ribs any day. I admit that it bugs me when I read recipes that start with a dry rub and then serve it with a 'wet' sauce too. I say never the two shall mix; choose either wet or dry when you sit down to enjoy ribs!
Cooking time will vary based on which type you choose and the thickness of both the meat and the bone. (beef will take longer). They are very similar to the very famous (and best!) dry rub ribs anywhere, at the Rendezvous in Memphis. I have over-indulged there many times, and love their dry-rubbed ribs. This photo is of the Rendezvous' rib dinner, yours will look just like this. And rib lovers who are low carbing will appreciate that there are no mean ole saucy carbs, so you can dig in guilt-free.
If your pork ribs still have the silvery membrane on the back holding them together, make a few slits with a thin sharp knife and pull that off. Place a single layer of ribs meaty side down in a shallow roasting pan. Roast at 450 for 30 minutes and drain off the fat. Lower the oven temperature to 350.
Combine 1 TB paprika, 2 tsp chili powder, 3/4 tsp salt, 1/4 tsp dry mustard, 1/4 tsp garlic powder, and 1/8 tsp pepper. ( this is enough for 3 1/2 lbs ribs)
Hopefully you have an extra salt shaker you can put this mix in - if not, sprinkle very carefully so you don't run out too soon... sprinkle evenly on both sides of the ribs, rub it in just a tad, and return to the oven at 350, meaty side up. Roast 30-60 minutes more, until tender and browned.
To be authentic, serve with BBQ baked beans and cole slaw..... I also love them with baked potatoes and a fruity sour cream 'salad'. Of course these side dishes will screw up the whole low-carb plan but whatever......its just as good with something carb-legal like a bacon-y spinach salad or cheesy cauliflower that almost tastes like mac & cheese.
