Ingredients:
3 slabs - Trimmed babyback pork ribs (6-7 pounds)
Kosher salt to taste
White pepper to taste
3/4-cup Caribbean dry rub
Caribbean Dry Rub:
1/4-cup sweet paprika
1/4-cup chili powder
1-tbsp ground cumin
2-tbsp garlic powder
1-tbsp salt
1-tsp fresh ground black pepper (1 Tablespoon for Hot Rub)
1/4-tsp ground bay leaf
Yield: About 3/4-cup
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Directions:
Place each slab of ribs on long section of plastic wrap. Sprinkle the dry rub on both sides of ribs and close wrap. Place on sheet pan and refrigerate overnight. Bring to room temperature before grilling. Place over low heat and cook about 1-1/4 to 1-1/2 hours, turning every 15 minutes. When done, remove to a roasting pan and hold in a warm oven. Just before serving, an additional dusting of dry rub may be applied.
The dry rub can also be used on grilled baby back ribs, St. Louis style spare ribs, oven roasted boneless pork loins, rotisserie chicken, grilled chicken wings and drummies, grilled turkey or chicken thighs, broiled or grilled fish steaks and fillets, and peeled shrimp on skewers grilled over a medium hot grille. Apply the dry rub to the meat or fish liberally and refrigerate in zip-lock bags or plastic wrap 3-4 hours before cooking, or in the case of ribs and thicker cuts of meat, overnight.
Yield: 6-7 (6 oz) servings
Nutritional Analysis Per Serving:
Calories 653 (ribs 630) (dry rub 23)
Protein (g) 42 (ribs 41) (dry rub 1)
Fat (g) 51 (ribs 50) (dry rub 1)
Sat.Fat (g) 19 (ribs 19) (dry rub <1)
Carbs (g) 4 (ribs 4) (dry rub <1)
Sodium (mg) 575 (ribs 480) (dry rub 95)
Cholesterol (mg) 201 (ribs 201) (dry rub 0)
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