RECIPE: Dry-Rub Ribs

Dry-rub ribs with an Asian-style Teriyaki glaze. Electronic image by Ron Flaviano for Metro Monthly and HOMEPLATE.



1 rack St. Louis-style ribs

2 Tablespoons garlic powder

1/2 Teaspoon cayenne pepper

1/2 Teaspoon sea salt

2 Tablespoons anise seed (anise extract can be substituted)

2 Teaspoons chili powder

1 Teaspoon paprika


Lay ribs on a generous section of aluminum foil. Mix together dry-rub ingredients in a small bowl.Rub both sides of the ribs with the dry-rub mixture. Be sure to use an ample amount of foil when wrapping the ribs during the rub phase.  You will later be able to take the ribs directly from the refrigerator to the oven for roasting.) Let the ribs sit in the fridge overnight.


Place the wrapped ribs into an oven set to 275 degrees.  Bake for 2 1/2 hours. Reduce temperature to 225 degrees. Cook for another 2-3 hours for ribs that fall off the bone.

Serves 4


BASIC GLAZE – For a basic glaze, you can use your favorite bottled barbecue sauce or make something homemade.

ASIAN-STYLE GLAZE – Mix a Teriyaki bean sauce with equal parts barbecue sauce. This Asian-style barbecue is delicious and can be garnished with scallions and sesame seeds.

Be sure to visit for more great recipes, cooking tips and more!

ABOUT MITCH LYNCH – “Homeplate” host Mitch Lynch is owner of Friends Roastery in Salem, Ohio. Mitch was trained by European pastry chefs and brings decades of experience and know-how to “Homeplate” each week.  Visit for more of Mitch’s  recipes.

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