Dry-Rubbed Baby-back Ribs

I live in a state where it could concievably be considered a cardinal sin not to like bbq. While my husband adores bbq. I truely do not care for it. Which is why it is rather surprising to me that I really really like this particular recipe.  I like it so much that I have used the rub on chicken as well as porkchops.

Initially, the recipe came to me via a magazine-Real Simple. A magazine that already gave me my all-time favorite recipe. (see: Fettuccine with Bolognese Sauce ) When I saw it I mentioned it to my husband and he merely said “Cool.”

A month or so after that, my husband decided that he wanted to bbq some Baby-back pork ribs. Naturally images of meat slathered in bbq sauce filled my mind and I really wasn’t looking forward to it. Then I remembered this recipe. I suggested that he try a dry-rub instead of a sauce.  He looked the recipe over and decided-because we had everything in the pantry-that he would. While I chopped the garlic, he gathered everything else.

He baked them instead of grilled because we don’t actually have a grill other than our little George Foreman grill. The house smelled quite nice while they were in the oven.

Again, I remind you that I am not a bbq person. I swear I ate more ribs than my husband did. This rub is bold, just as promised:

“Big and bold, Texas is a region unto itself, and its flavorful barbecue is unique, too…” -Real Simple, July 2008

But Lordy there was some heat to this, and just a hint of sweetness. I honestly couldn’t eat enough. [It seems as if after several years of living in the actual state of Texas my tolerance for 'hot' things has increased.]

This recipe calls for two racks…we originally only used one and that may have contributed to the amount of heat. I’ve also used the same amount of rub for chicken tenders/chicken breast/pork chops (portions for two people and then some leftovers for lunch)