Step 1

Mix together all ingredients well and store any unused dry rub in an airtight container in a cool place.Makes about 2 cups dry rub.

Step 2

There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.

Step 3

Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight.

Step 4

Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for up to 8-9 hours depending on the thickness of the ribs. See Note.