Savory-Sweet Asian-Style Dry Rub for Ribs and Salmon
Unlock a burst of flavor with this Savory-Sweet Asian-Style Dry Rub that perfectly complements pork ribs or salmon. This dynamic blend of spices creates a delightful combination of sweetness and heat, making it a versatile staple for your summer grilling. Prepare a generous 2 cups of this aromatic rub—enough to season your meat and still have plenty left over for future grilling adventures. The secret lies in the low and slow cooking method: wrap your seasoned meat in plastic wrap for an overnight marinade, then seal it in aluminum foil to retain moisture while baking. For an extra flavor boost, grill the ribs the next day with a drizzle of Bourbon, Vidalia Onion Barbecue Sauce. This recipe not only saves time but also ensures you can enjoy more moments with your guests. Ideal for summer gatherings and barbecues!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Brown Sugar
1/3 cup (packed)
Salt
1/3 cup
Garam Masala
1/8 cup
Ground Chili Powder
1/2 cup
Paprika
1/2 cup
Allspice
1/8 cup
Black Pepper
2 tablespoons
Cinnamon
1 tablespoon
Cumin
2 teaspoons
Garlic Powder
2 teaspoons
Celery Seeds
2 teaspoons
Pork Ribs
4 lbs
Instructions
1
In a large mixing bowl, combine brown sugar, salt, garam masala, chili powder, paprika, allspice, black pepper, cinnamon, cumin, garlic powder, and celery seeds. Mix until evenly blended.
2
Generously apply 1/2 cup of the dry rub mixture to 4 pounds of pork ribs, making sure to cover all sides. Alternatively, use the same rub on salmon fillets.
3
Wrap the seasoned ribs tightly in plastic wrap and refrigerate overnight to allow the flavors to penetrate the meat. If you're in a rush, you may also bake them right away.
4
Preheat your oven to 200°F (93°C). Once the oven is ready, unwrap the ribs and further wrap them in aluminum foil to ensure maximum moisture retention during baking.
5
Bake the wrapped ribs in the preheated oven for 4 to 5 hours until they are tender. Ribs can be enjoyed at this stage, but for enhanced flavor, allow them to cool and refrigerate until the next day.
6
Before grilling, unwrap the ribs and coat them generously with Bourbon, Vidalia Onion Barbecue Sauce (Recipe #66477), ensuring even coverage.
7
Heat the grill to medium-high. Grill the ribs for about 5 minutes on each side, adjusting grilling time if the ribs are chilled. Serve the grilled ribs with extra sauce on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory-Sweet Asian-Style Dry Rub for Ribs and Salmon.
What types of meat does this rub complement?
This dry rub perfectly complements pork ribs or salmon fillets.
How much dry rub does the recipe yield?
The recipe yields approximately 2 cups of aromatic dry rub.
What is the primary sweetener used in the rub?
The primary sweetener is 1/3 cup of packed brown sugar.
How much salt is included in the mixture?
The recipe calls for 1/3 cup of salt.
What amount of Garam Masala is required?
The rub requires 1/8 cup of Garam Masala.
How much chili powder is used?
The recipe uses 1/2 cup of ground chili powder.
Is paprika included in the dry rub?
Yes, the recipe requires 1/2 cup of paprika.
What amount of allspice is needed?
The rub includes 1/8 cup of allspice.
How much black pepper should be added?
You should add 2 tablespoons of black pepper.
Does the rub contain cinnamon?
Yes, it contains 1 tablespoon of cinnamon.
What amount of cumin is used?
The recipe calls for 2 teaspoons of cumin.
How much garlic powder is in the mix?
The rub contains 2 teaspoons of garlic powder.
Are celery seeds used in this recipe?
Yes, the recipe uses 2 teaspoons of celery seeds.
How many pounds of pork ribs does this recipe season?
This recipe is designed to season 4 pounds of pork ribs.
What is the first step in preparing the rub?
In a large mixing bowl, combine all the dry spices and mix until evenly blended.
How much rub should be applied to 4 pounds of meat?
Apply 1/2 cup of the dry rub mixture to the 4 pounds of meat.
What is the recommended marinating time?
It is recommended to wrap the seasoned meat in plastic wrap and refrigerate overnight.
Can I bake the ribs immediately?
Yes, if you are in a rush, you may bake the ribs right away.
What is the recommended oven temperature?
The oven should be preheated to 200°F (93°C).
Why are the ribs wrapped in aluminum foil for baking?
The ribs are wrapped in foil to ensure maximum moisture retention during the long baking process.
How long should the ribs bake in the oven?
The ribs should bake for 4 to 5 hours until they are tender.
Can the ribs be prepared a day in advance?
Yes, you can bake them, allow them to cool, and refrigerate until the next day before grilling.
What sauce is recommended for the grilling stage?
The recipe recommends coating the ribs with Bourbon, Vidalia Onion Barbecue Sauce.
What heat setting should be used for the grill?
The grill should be heated to medium-high.
How long should the ribs be grilled?
Grill the ribs for about 5 minutes on each side.
How should the ribs be served?
Serve the grilled ribs with extra sauce on the side for dipping.
What is the flavor profile of this rub?
It is a dynamic blend that offers a delightful combination of sweetness and heat.
Is this recipe suitable for summer barbecues?
Yes, it is described as an ideal staple for summer gatherings and barbecues.
Can I store the leftover dry rub?
Yes, the recipe yields enough rub to have plenty left over for future grilling adventures.