Seasoning for ribs

I love ribs but I don’t like barbecue sauce. I was looking for a combination of dry seasonings with no brown sugar. I got it, I tried it, I liked it, I’m sharing it. Credits for the rub go to Emeril Lagasse.

Recipe

Ingredients for the seasoning (enough for 2 racks of ribs)

• 1 tablespoon sweet paprika
• 1/2 tablespoon cumin
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dry onion
• 1/2 tablespoon salt
• 1/2 tablespoon black pepper
• 1/2 teaspoon cayenne (or more if you like it hot)

How to cook the ribs: Wash and pat dry a rack of ribs. Using a small sharp knife make a slit across the back of the ribs to remove the silver skin. Rub the meat very well with the combined dry seasoning. You will use approximately half if you use the quantities above. Place the rack of ribs on a rack in a pan. Cover the pan tightly with aluminum foil. Cook the ribs in the oven at 350F for about two to two and a half hours. About half hour before they are ready, remove the foil and let the meat brown. Alternatively, you can cook the rack in the broil for a crispier touch. I’m lazy…