You see, it’s that time of year, when I abandon pork products and start a-new.
And so, this past Monday night, I made a big rack of pork ribs as my fond farewell to the porky-goodness for the time being.
My friend made up the dry rub recipe, and I have to say it’s brilliant. I don’t usually use allspice for anything but ginger-y baking recipes and marjoram has never made it’s way into my kitchen. The combination of curry with these two spices was amazing. There’s just enough sweetness there, and a little bit of the earthly complexity of the curry powder gives you layers of flavor in each bite.
I didn’t make any side dishes, just ate lots and lots of ribs to store up the yummy for the next month or so.
See you soon, ribs, and until then, I hope my friends and neighbors will enjoy you.
Oven Baked Ribs
- 1 large rack of pork ribs
- 1 tbsp brown sugar
- 2 tsp kosher salt
- 2 tsp allspice
- 1 tsp curry
- 1 tsp cumin
- 1 tsp marjoram
- ½ tsp pepper flakes
- ¼ tsp red pepper
- Preheat oven to 325 degrees.
- Mix all dry ingredients in a bowl.
- Wash and dry the ribs in the sink.
- Cut the rack into pieces if it won’t fit into your roasting pan.
- Coat the ribs on all sides with the dry rub.
- Place the ribs in your roasting pan(s).
- Let sit for at least 30 minutes (up to overnight, if you have the time).
- Place the pan(s) in the preheated oven.
- Bake for 30 minutes.
- Turn the ribs over carefully.
- Bake for an additional 30 minutes.
- Turn off the oven and leave the ribs in the hot oven for another 10 minutes.
- Remove from oven, cut the ribs apart and enjoy!