Baby back dry ribs with sweet paprika rub

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Marisa Curatolo, Styling Mari Loewen

We created this recipe to run on the back cover of ANNA Magazine, and it ended up being the most talked-about recipe of all time! And, since, we’ve made it for many family birthdays and dinner parties. And it’s the only spice rub you’ll ever need, so make extra to store in your freezer. It is timeless and classic and loved by all.

Ingredients

2 baby back pork ribs, full racks

Sweet paprika rub

1/3 cup Hungarian sweet paprika

1/4 cup onion powder

2 tablespoons chili powder

2 tablespoons ground cumin

1/2 cup firmly packed brown sugar

2 tablespoons sea salt

2 tablespoons freshly ground pepper

Preparation

For spice rub, combine all ingredients in large sealable plastic bag, and shake to mix. Place ribs into bag and shake generously to coat, and refrigerate 2 hours or overnight.

To bake, allow ribs to stand at room temperature 1 hour. Preheat oven 300°F. Place ribs onto parchment-lined baking sheet and cover with foil, and bake for 2 to 3 hours. Remove from oven and slice racks into quarters. Place back into oven if you want them ribs to be crispier, or serve.

Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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