Ribs with all-purpose dry rub and sweet-and-sour mop from The Great Ribs Book by Hugh Carpenter and Teri Sandison

  • soy sauce
  • ground cayenne pepper
  • chile powder
  • whole cloves
  • coriander seeds
  • garlic
  • honey
  • mustard seeds
  • dry mustard
  • dried oregano
  • country-style pork ribs
  • black peppercorns
  • sweet paprika
  • dried thyme
  • rice vinegar
  • dried red pepper flakes
  • EYB Comments

    Ribs marinate up to 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ribs marinate up to 24 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.