Finger Licking Ribs

by Charlie McCarthy, Sr.

Ingredients

• 1/4 cups paprika
• 1/8 cups black pepper
• 2 tbsp garlic
• 2 tbsp onion
• cayenne pepper
• 1/4 cups salt
• 1/4 cups brown sugar
• 2 lbs pork ribs

Recipe

1. Mix the paprika, black pepper, garlic, onion, cayenne pepper, salt and brown sugar in a bowl. Rub the mixture all over the pork ribs, massaging it into the meat. While it’s absolutely fine to cook the ribs at this point, you can also cover and chill it for up to 24 hours to absorb the spice rub. I put the ribs in Ziplock bags in the fridge over night. If you do not have time to dry rub over night, add half of the dry rub ingredients (paprika, black pepper, garlic powder, onion powder).
2. When ready to cook preheat the oven to 500F.
3. Arrange the ribs in a single layer in a snug roasting pan. Add the left over dry rub and all of the wet ingredients in a bowl and mix well. Pour all over the ribs. Put the pan in the oven and then lower the temp to 275F. Bake for 1 hour covered with tin foil. Remove the tin foil and bake for another 2 hours basting every 15 minutes - the meat will be falling off the bone.

Enjoy!