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Dry Roasted Side Ribs with Brown Rice

February 19, 2011

 

 

Dry Roasted Side Ribs with Brown Rice

Dry Roasted Side Ribs with Brown Rice

I love ribs.  I love how you get to use your hands to eat them.  I love how they can be so tender and the meat literally falls off the bone.  Ahhh, yes, ribs are delicious.  They are not the healthiest meat but sometimes that is the case with great tasting food.  If it tastes really good there is probably a lot of fat in it, which really is not a bad thing once in a while.  These ribs are great because you pretty much broil all the fat off them before slowly baking them.  Don’t worry the taste is not broiled off with the fat it is locked in with the high heat.  The rub I used for these ribs is spicy.  If you would rather them not so spicy use different seasonings, for example, substitute the chipotle spice with La Grill Montreal Steak spice and Italian seasoning.

Ingredients and directions for the dry roasted ribs

Ingredients and Directions for the dry roasted ribs

Ingredients and Directions for the dry roasted ribs

1.  Ingredients for the Ribs

2 lbs. of Ribs (2-4 racks)

To prepare the ribs:

Fell racks of ribs and rinse quickly under cold running water.  This Removes residual fatty particles and cleans ribs. Cut between each rib bone and pat dry.

For the Dry Rub

3 teaspoons chiplote spice

2 teaspoons of garlic powder

1 1/2 teaspoons onion powder

2 teaspoons of oregano

2 teaspoons of basil

1 teaspoon of thyme

2 teaspoons of salt

2 teaspoons of pepper

To prepare:

Mix all the ingredients together and stir to combine.

2. Bring to a boil 2 cups of chicken stock.  Add 1 cup Lundberg Wehani brown rice and boil for 50 minutes and then remove from heat and allow to sit covered for 10 minutes.  Then fluff with a fork and serve.

3. Steam the green beans until tender, about 5 minutes, covered.

4. Rub the spices all over the ribs and then place on the broiler or in a roaster with a wire rack.

Broil until slightly brown and excess fat drips off ribs. Remove from oven and turn over each rib.  Return to oven and broil other side. Do NOT abandon oven as ribs will dry out if broiled to long!  Not to mention you will burn them 🙂

Remove the ribs from oven and place in a shallow baking dish or a roaster.   Sprinkle with more of the spices you used for the rub.

At this point it can be set aside or refrigerated until ready to bake or returned to oven.  Bake in a low heat oven, 250 degrees F. Leave the lid on.  Bake about 15  minutes remove and shake ribs again.  Bake for another 20 minutes or until are ribs tender and done completely.    Do not allow ribs to over bake or get to moist.

Dry Roasted Side Ribs with Brown Rice

Dry Roasted Side Ribs with Brown Rice

This really is a delicious meal.  Dry roasted ribs are an easy way to pack in the full flavor of the ribs without having to use a sauce.  The seasonings you use for the ribs are completely interchangeable to suit your own tastes.  The Lundberg brown rice is very aromatic and is a gluten free rice.  It has an amazing taste and is a nice change from regular brown rice.  Over all this is a healthy meal, broiling the ribs really helps to reduce the amount of fat you would otherwise consume.  Moderation is always the key!

From our kitchen to yours,

Sydney Jones

 

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2 Comments leave one →
  1. February 21, 2011 12:48 pm

    These dry roasted ribs look so good and served alone will make great ‘finger foods’ for tapas.

    • February 21, 2011 3:26 pm

      Thank you, they are tasty 🙂 I am working on a tapas menu 🙂 I really enjoy finger foods!!

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