Dry-Rub Barbecue Side Ribs – a delicious recipe with cumin seeds, coriander seeds, cinnamon, oregano, paprika, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat one side of grill on medium (or if roasting, preheat oven to 325F).
2
In small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. Grind cumin, coriander and cinnamon stick in a spice mill until fine. Combine all spices together.
3
To prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery.) Rub spice rub over top and under side of ribs, rubbing in well with hands.
4
Place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch , as they are not in contact weith direct heat). Cook for 1 1/2 - 2 1/2 hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.
5
Slice ribs and place on a platter to serve.
237
kcal
Calories
11
g
Fat
26
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons cumin seeds, 2 tablespoons coriander seeds, 1/2 stick cinnamon, 1 tablespoon dried oregano, and more.
Yes, Dry-Rub Barbecue Side Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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