Defrost a few of these balls when you need a quick snack; this bird bread is a great staple to keep. You don’t need to cook anything for this dish other than to microwave the sweet potato to make it softer. You can produce a sizable quantity of goodies that freeze nicely using this recipe, which is moderately easy to prepare. The cereal gives the balls a satisfying crunch, and the fresh fruits and veggies are wonderfully nourishing for your bird.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1/2 cup |
Ingredients
- 3 tablespoons brown sugar
- 1 ½ tablespoons paprika
- 1 ½ tablespoons salt
- 1 ½ tablespoons ground black pepper
- 1 teaspoon garlic powder
Instructions
- Mix brown sugar, paprika, salt, pepper, and garlic powder together in a small bowl. Rub into pork ribs.
- For best results, allow ribs to marinate overnight.
Reviews
I cooked them for 3 hours at 275 in the oven then through them on the grill some saucy some not….they were sooo good
Way to much salt and pepper, not sure why people are leaving 4 or 5 star reviews and saying it has too much salt and pepper. If you had to adjust the recipe it’s not a review
Just average. I think it’s heavy on the black pepper. I’d cut back and add just a pinch of cayenne. But, most importantly, I like some chili powder.
Im would be 5 stars if they told his best to cook the marinated ribs. Marinated overnight but now wondering if I should grill them or slow cook them.
I’m having a barbecue and this recipe is perfect. Tasty, smoky, barbecue theme.
Perfect rub.. Read all the comments and adjusted as they suggested (salt, pepper, sugar) — followed the bbq baste and broiled at the end.. Family loved it!
Delicious- so tender!
Great recipe. I doubled it for two slabs of pork spareribs. Perfect amount of seasoning, and not salty at all, especially for that amount of meat (as per a previous review). Oh, and yes, they fell off the bone. I separated into 4-5 rib sections, wrapped in foil onto aluminum baking sheet in a 475° oven for four hours. Then slathered BBQ sauce and under the broiler until nicely browned. Chef’s kiss
Way too much pepper though.
This is great on chicken, too. Both were juicy and flavorful.
This was delicious. I doubled the recipe and uses 1 tbsp regular Paprika, 1 tbsp smoked, and 1 tbsp Hot Hungarian. Family loved it. Thank you for this delicious, simple recipe!
My go to recipe for ribs. Excellent flavor. I do use the liquid smoke over the uncooked ribs before I cook them in a slow cooker. Then finish in the oven with bbq sauce.
Excellent rub! I didn’t marinade overnight, but 2 hours was enough for fresh rack of pork ribs to absorb enough spices. And the heat is amazing – not burning your tongue, but rather smooth and comfortable heat at the back of your throat. I did cut all the spices to 1 tablespoon though, but that’s for my taste. Mmm, that crust from the brown sugar… This will be my go to spice for ribs from now on!
There are those that don’t like the recipe regarding pepper amount. I think the issue may be the coarseness of the grind. If you are using fine grind, then most likely the amount indicated may be too much, however, if you are like me and like coarse ground pepper on our meats, then its just about right.
10 Stars! I keep this rub on hand for all of my pork now.
This is a fantastic recipe! I love the simplicity of the ingredients… all of which I had on hand. Very flavorful without any one ingredient overpowering the next. I did slightly pull back the salt content by about 20% based upon some of the reviews and did not find it to be overly salty. I also added about 20% extra brown sugar. That said, I’m not certain that either of those adjustments was necessary. I actually cut the recipe in half, and it was the perfect amount for a single 3 lb. rack of baby back pork ribs. After mixing the ingredients, I set aside about 1 1/2 tablespoons for final crusting, then evenly coated the ribs with the remaining rub. Once coated I double wrapped them in foil and refrigerated them for about 2 hours. To cook, I placed the ribs (still wrapped in foil) on a sheet pan in the center of the oven at 250°F for 2 hours, turning them over once after 1 hour. After pulling them from the oven I then removed the foil and reserved the juices, which I combined with 1 tbsp of apple cider vinegar for later basting. Next, I crusted the topside of the rack with the rub I had set aside and placed them on an outdoor grill at low temp, crust side up, cooking them for an additional hour or so and basting them along the way with the reserved juice and vinegar mixture. During the last 15 minutes I basted them a couple of times with a modest amount of bbq sauce (maybe 1/4 cup total). I used Famous Dave’s Devil’s Spit, but I think any decent sauce would do. In fact
Good but too salty for pork ribs. Reduce or leave out the salt for pork ribs.
This was super terrific. I wrapped in foil and cooked in the oven for 3.5 hours at 275* for one rack. Drained the fat, applied barbecue sauce and put them back in the oven until gooey and sticky. They fell off the bone good. Definitely a keeper!
Way too much Cumin for my taste. Cut it down by half – then it was perfect.
1/4 cup each date, maple and brown sugar, added some chile powder and coffee.
OMG!!!!!! I will never buy baby back ribs at a BBQ restaurant again. I can’t believe such simple ingredients could yield such mouthwatering results! Even made KETO style with substituting “brown sugar SWERVE” for regular brown sugar. I chose not to add salt until I broiled them at the end with BBQ sauce on top. I did read all the other reviews and chose to shake some Liquid Smoke over the bare pork before doing the rub the night before. Also, as per one reader’s suggestion, added some dry mustard to the mix. This is going to be my new fav meat entree – sooo easy. Thank you for submitting this recipe.