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Dry Rub Ribs with Mexican Seasoning Recipe
Dry Rub Ribs with Mexican Seasoning provides absolute maximum taste with embarrassingly minimal effort. Simply add the seasoning to the ribs, pop them in the oven and leave them until cooked. The taste pay-off despite such ease is phenomenal!
5
from
5
votes
Prep Time:
10
minutes
mins
Cook Time:
1
hour
hr
Total Time:
1
hour
hr
10
minutes
mins
Servings
2
Author
Chloe
Equipment
Roasting Tin - Large
Foil
Mixing Bowl - Medium
Measuring Scales
Measuring Spoons
Silicone Tongs
Chopping Board - Small Plastic
Sharp Knife - Small
Ingredients
900
g
Pork Spare Ribs
2
tbsp
Vegetable Oil
1
tbsp
Garlic Salt
1
tbsp
Paprika
1
tsp
Cumin
2
tsp
Dried Oregano
2
tsp
Sugar
2
Spring Onions (Scallions)
-
optional garnish
Instructions
Turn the oven on to 160c or equivalent.
Line a large roasting tin with 2 layers of foil.
Add
900g Pork Spare Ribs
to a shallow mixing bowl.
Sprinkle
2 tbsp Vegetable Oil
,
1 tbsp Garlic Salt
,
1 tbsp Paprika
,
1 tsp Cumin
,
2 tsp Dried Oregano
and
2 tsp Sugar
over the ribs.
Use your hands to massage the seasonings right into the ribs.
Tip the ribs into the lined roasting tray.
Roast in the oven for
60 minutes
.
Prepare the garnish (optional) by topping, tailing and peeling
2 Spring Onions
before finely slicing them on an angle.
Leave the ribs to cool and rest in the tin for 5 minutes then garnish and serve warm.
Nutrition (Approx)
Calories:
1399
kcal
|
Carbohydrates:
8
g
|
Protein:
71
g
|
Fat:
120
g
|
Saturated Fat:
45
g
|
Cholesterol:
360
mg
|
Sodium:
3859
mg
|
Potassium:
1218
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1794
IU
|
Vitamin C:
2
mg
|
Calcium:
109
mg
|
Iron:
6
mg