Portuguese Dry Rub Pork Spare Ribs
These ribs are great either roasted in the oven or cooked out on the grill.
You may be asking yourself, Brussels Sprouts? Where are the roasted potatoes? I added the sprouts during the last 20 minutes of cooking as a quick side dish.
For an added kick, make my Spicy Sweet Piri Piri Barbeque Sauce and brush it on the ribs 15 minutes before final cooking! The sauce is sweet and spicy!
1 rack of pork ribs (3-4 pounds)
1 tablespoon salt
2 cloves garlic (chopped) or 1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon black pepper
1/4 cup white wine
1 tablespoon Piri Piri or Tabasco sauce (optional)
1 tablespoon olive oil
Place the seasonings except the wine in a small bowl and mix them well.
Rub the top and bottom of the ribs with the white wine and garlic and let them sit for a few minutes.
Rub the ribs with seasoning mix and let them sit for at least 2 hours but best if left overnight marinating in the refrigerator.
Take the ribs out of the refrigerator 30 minutes before cooking to reach room temperature and place them in a baking pan.
Drizzle top of ribs with the olive oil.
Bake at 325 for 2 hours or until they are fully cooked and the meat is falling off the bone.
You may also cook these ribs on the outdoor grill. Cook them at medium heat turning them over every 5-10 minutes until they get golden brown.
Test the ribs by cutting through one rib. If the knife cuts easily through the rib, it will be done.