Ingredients for Rib Rub By Rachael Ray
- Minced Garlic Cloves
- Dark Brown Sugar
- Lime, Juice And Zest Of
- Dijon Mustard
- Cumin
- Salt
- Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rib Rub By Rachael Ray? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rib Rub By Rachael Ray
- In a small bowl, combine all ingredients and mix thoroughly until well combined.
- Generously rub the mixture all over both sides of the 2-pound rack of baby back ribs, ensuring even coverage.
- Place the ribs in a large, shallow casserole dish. Cover tightly with plastic wrap or aluminum foil.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the ribs to fully marinate.
- Preheat your oven to 275°F (135°C).
- Remove ribs from refrigerator 30 minutes before cooking.
- Place the uncovered casserole dish in the preheated oven.
- Bake for approximately 4-5 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone. Internal temperature should reach 190-200°F (88-93°C).
- Remove from oven and let rest for 10-15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
40g
Fat
0g
Carbs
3g
