- 1 tbsp salt
- 1 tbsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp mustard powder
- 1 tsp cayenne or hot (or sweet) paprika
- 1 tsp oregano or marjoram
- ½ tsp curry powder (optional)
- (add or subtract whatever you wish; nothing’s as foolproof as a rub)
- Mix it in a bowl and rub it on, both sides.
- Cut the rack in half or thirds, as needed, and drop them in a roasting pan with a rack. Add about a quarter cup of water to the bottom, cover the top tightly with foil, and throw them in the oven for 90 minutes to two hours on 225F. Peek under the foil after an hour and see if they’re starting to shrink back from the ends a little (the bones will start to stick out). If they start to shrink some, turn off the heat and leave them until you’re ready for the next part.
- When they’re done, finish them on the grill, on low heat, and over charcoal if possible. If you don’t have a BBQ, you can also finish them in the oven, at 300F or thereabouts. In the BBQ, you want to add a bit of taste and colour before saucing, so probably about 20 minutes or so. In the oven, you want to uncover the pan and dry the ribs out a bit, so about a half hour.
- You’ll want to sauce them, too, of course. A bottled sauce is good, or you can make your own out of garlic, tomato paste, sugar or syrup, vinegar, salt and pepper, and very finely grated or chopped onion, if you wish. Cook ‘em up in a saucepan until everything is nice and smooth (10 minutes simmer should do it) and baste the ribs either 20 minutes before taking them out of the oven, or 10 minutes before taking them off the grill. Check to make sure that the sauce doesn’t burn.