DRY RUB RIBS

When Chanie and I were discussing this set, we decided on what we called “Memphis ribs.” I immediately thought dry rub and dry bake, and when I sent Chanie an Erev Shabbos nachas picture to show her my new favorite recipe, she replied, “No sauce??” Turns out Memphis ribs can be wet or dry! Despite our ships-in-the-night moment, these came out awesome — not as soft as braised ribs, but with that barbecue-esque taste that I crave all summer.

Serves 6

• 3 lbs (1½ kg) bone-in ribs (either short ribs or butcher’s cut flanken)
• ⅔ cup brown sugar
• 2 Tbsp kosher salt
• 2 tsp black pepper
• 2 Tbsp garlic powder
• ¼ tsp cayenne pepper (see note)

1. Combine sugar and spices. Liberally coat the meat with the spice mix on all sides. Allow to rest in the refrigerator for 2 hours or overnight.
2. Preheat oven to 275°F (135°C). Prepare a heavy baking sheet and cover with heavy-duty aluminum foil and parchment paper.
3. Place the ribs on the baking sheet and place in the oven. Bake uncovered for 3 hours for individually cut short ribs, or 4-5 hours for attached ribs or flanken, turning once midway. The meat is ready when it has pulled away from the bone and is fork-tender.

NOTE: This is not a spicy recipe. The cayenne just rounds out the sweetness of the rub. Add more if you want more of a kick.

 (Originally featured in FamilyTable, Issue 644)