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Dry rub pork ribs (Rebrica)


Dry ribs completely using paper towels. Cleanup extra fat and score it on bone side (or remove membrane completely, if you wish).

Cut potatoes into pieces approximately the size of spring potatoes (leave whole if using real spring potato; 3-4 pieces if using russet).

On side mix all spices together. Cover ribs and potatoes completely in oil and then evenly spread spices over them.

Cover pan with aluminium foil and place into oven at 275 °F (135 °C) for 3 hours, meat side down.

Rotate potatoes and meat (bone side down), rewrap into aluminum foil and increase temperature to 325 °F (160 °C) for additional 1 hour.

Get it out of ove and leave to rest for 30 minutes.

Cut and serve.

Once two hours are up, remove the foil and turn beef to be fat side up. Also remove any excess water that might have gathered from the veggetables. Once done you should have just a splash of moisture on the bottom and not more.

Turn oven up to broil for 10 minutes and then back to baking at 425 °F (220 °C) for another 30 minutes. Get the beef out of the oven onto cutting board to rest uncovered for 20 minutes while veggies continue to bake.

Once beef has rested, remove the veggies from the oven and serve together.


  • Medium: 150 °F (before rest); 160 °F (rested)
  • Medium-rare: 135 °F (before rest); 145 °F (rested)

This recipe give you beef aimed more to the medium side.


1.5 kg Pork ribs
1 kg Russet potato (spring potato works well too)
30 g Salt 12 g/kg (both meat and potato)
2.5 g Black pepper 1 g/kg (both meat and potato)
5 g Garlic powder 2 g/kg
5 g Paprika 2 g/kg
2 dashes Cayenne (more if you like it spicy
Sunflower oil