Ingredients
- 2 to 4 lbs. ribs
- Meat tenderizer
- 1/2 c. brown sugar
- 1/4 c. paprika
- 1 T. black pepper
- 1 T. salt
- 1 T. chili powder
- 1 T. garlic powder
- 1 T. cayenne
- 1 T. cumin
- 1 1/2 c. Dorothy Lynch
- Prep time: 25 Minutes
- Cook time: 3 Hours
- Serves: 4
The Method
- Use 2-4 pounds of ribs, any kind, short, pork, beef, whatever you prefer.
- Strip the membrane off the back of the rack of ribs and put it on the meat tenderizer and let set while you make the rub.
- Mix the remaining ingredients together, except for the dressing, then mix in the dressing with the seasonings.
- After blending, put it on the ribs.
- Cook on a grill or in the oven at 300 degrees until done.
Note: I prefer the grill. If you want them to be a little sticky, add a little molasses to the rub.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
