Black beans & dry rub ribs

I love making ribs, and this was the first time I made them with a dry rub, rather than a basting sauce. They came out perfectly! For the rub, I toasted some cumin and coriander seeds, and pounded them in a mortar and pestle with some dried red pepper flakes, black pepper corns, cayenne pepper, salt and a bit of sugar. Rub liberally and cook in an oven at about 170 degrees Celcius until done (about 45 minutes to an hour). Make a quick bbq sauce out of the juices from the ribs, some ketchup, a bit of good sherry vinegar (other vinegars or lemon juice might work too) and some of the rub. Adjust to taste and baste!

De Zee – restaurant review

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