Rather than a wet marinade, try a dry rub:

EDDY�S RIB RUB

4 Tablespoons Lawry�s Seasoned Salt
4 Tablespoons Morton�s Nature�s Seasons
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
2 Tablespoons Dried Thyme
2 Tablespoons Dried Oregano
2 Tablespoons Chili Powder
2 Tablespoons Paprika
2 Tablespoons Granulated Sugar
2 Tablespoons Ground Black Pepper
2 Tablespoons Ground Cumin

Place all into a pint jar. Shake to combine. Coat the ribs generously. Cover and refrigerate for up to 24 hours. Grill or roast as usual.

Steve

Thanks, Steve; that sounds yummy! Don't know why I didn't think of dry rub :P

yeah!!...And I use pretty well the same stuff for a rub! Probably would sub Cookies for Lowreys.

I usually use a dry rub, brown them and then braise them, sometimes add sauce at the end, sometimes not.

I don't think rubs need as much salt as many put in them. I grab whatever seasonings I have handy or use a prepared BBQ or cajun/creole seasoning at times if I happen to have some and depending on how much heat I want to them. Usually use beer, or something like Dr Pepper or root beer with some lemon juice for moisture in there. In addition to many already listed I usually include bacon salt, lemon pepper, Italian Seasoning and smoked paprika.

I like country style "ribs". I seldom use sauce anymore since the braising liquid becomes a sort of a sauce and with the good flavor, I don't need the sauce that I used to so enjoy.

There's a ton of different rub recipes out there. Mostly, though, just take seasonings you like. You can make it as basic or complicated as you like.

You had to go mention ribs... Might have to head to the store!

This stuff is awesome on pork:

{{gwi:1522133}}

Best to rub it on and let it rest in the refrig overnight.

Thanks, everyone :) Ribs came out great. I did a rub made largely from what I had on hand. At the last minute (a couple hours before time for supper) my daughter finally returned my call and brought her family and some "regular" ribs. No time to do much with those, and the seasoned country style version was SO much better.

I love summer!

I also made Country style ribs today. Glad yours came out great.

I will post as soon as I am free.

dcarch

This stuff is delicious

TRAPPER'S BLEND, 70 G/2.5 OZ
At the heart of this mix are the remarkable maple syrup grains. These grains are produced by a specific process of evaporatingmaple syrup at 123.3 C Maple syrup is to the Canadians, what the baguette is to the French and salted butter to the Bretons; a meal is not complete without it ! Its� popularity masks the fact that it is a product that is difficult to obtain. More than 40 liters of sap are required to produce 1 liter of syrup, and nearly 100 liters of sap for 1 kg of sugar!

Ingredients: Sugar, garlic, onion, capsicum, salt, maple syrup, natural flavouring, vegetable oils, pepper, coriander

An accidental creation
A trapper from the great north in Canada, accidentally poured salt into his maple sugar pot; not wanting to waste his sugar, he continued using this mixture on his dried bison meat. Thus through this simple mishap was born this great Quebec classic.

Suggestions for use Sprinkle it liberally over your new potatoes, salmon, queen scallops or pineapple roast pork. The Trapper's mix can also be used in the pepper grinder.
Trapper�s salmon Grill the fi let of salmon on the barbecue and after cooking, sprinkle with the Trapper�s mix.
Maple pork Coat the slices of roast pork in the Trapper�s mix, then pan fry. Serve this with warm pineapple.
Maple, Marinate beef Mix 2 soupspoons of olive oil, 2 soupspoons of vinegar and 1 teaspoon of Trapper�s mix. Marinate the thinly sliced beef before cooking.

MORE...
> to see focus PDF

RECIPES
>
> >
> >

Here is a link that might be useful: link

There's a lot of talk about spare ribs being better than baby backs or whatever. Personally, I find that store-bought pork is store-bought pork and it's all in how it's prepared. If you cured those ribs like bacon, it'd taste like bacon. If you smoked it like a good ham, it'd taste like ham. Center cut pork chops, country style ribs, pork roast... cook them the same and they'll taste pretty much the same, not to say that it's bad, it's just that basically, pig is pig. And most pig is good.

I noticed they have ribs on sale this week at a local store. $1.88# for spare ribs or $2.49 for country style ribs. I'll buy the country style. 60â/# more for probably triple the meat and no bones, it's a far better value. (Especially since I don't buy into the "bone is better" myth) They used to sell ribs for the same price but I suspect a lot of people caught on to the gimmick of the bone and now the country style ribs are more popular.

Glad to hear you enjoyed them. There's tons of recipes for rubs out there so I didn't give any. It's really hard to mess them up as long as you cook them tender and don't overseason them. And there's nothing wrong with changing the seasonings around a bit too.

Last night we had bbq'd ribs that I rubbed with 5 spice powder, bbq'd them then finished them off by brushing with a mix of hoisin sauce, ketchup, soy sauce and crushed garlic. Very nice.