MiMi's Dry Rub Ribs

My family LOVES ribs!  A few years ago, I started developing my own recipe for a dry rub and I am constantly "tweaking it".  This is the latest combination of spices that I am using to cook some mouth-watering ribs.  Hope you enjoy!

Dry Rub Seasoning Mix:

1/4 cup salt

1/2 cup brown sugar

1/4 cup black pepper

1/8 tsp. cayenne pepper

1 Tbsp. garlic powder

1 Tbsp. oregano

1 Tbsp. celery seed

1 Tbsp. paprika

1 Tbsp. chili powder

1 Tbsp. sweet basil

1 Tbsp. ground mustard

1 Tbsp. onion powder

Combine all dry ingredients and set aside. ( This recipe will make more dry rub than you will need, but can be stored in an airtight container in a dark place and can be used for any type of pork that you would like to cook.)

I use Baby Back Pork ribs, but you could certainly use spare ribs, if you prefer.

Flip racks of ribs over with bone side up. Start at one end of rack and remove thin membrane that runs across the entire length of the ribs. Pull slowly and the membrane will come off in one continuous piece.

Generously apply dry rub to both sides of racks of ribs -- working into the meat well with fingertips.

Place dry rub-coated ribs in a roaster pan.

Add 1/2 cup water and the secret ingredient...... 1 cup cola.

Cover tightly with foil and place in 400 degree oven for approximately an hour.

Remove from oven.  Set aside while you mix up the basting sauce.

Basting Sauce:

2 cups apple cider vinegar

2 cups water

1/2 cup dry rub seasoning mix

Combine vinegar, water and seasoning mix. Mix well.

Place ribs on grill - bone side down first. 

Cook 15 -20 minutes over medium heat, basting 4-5 times with a basting sauce. Turn ribs over and repeat.

** When ribs are almost cooked to desired doneness, you may baste with barbecue sauce, if desired. 

Remove ribs from grill when they reach desired doneness.