Spare Rib Rub

Spare rib rub
Claire Cohen
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: Makes 2 cups (serves 16)
Ratings (53)

This sweet and savory rub works really well on pork ribs and combines three types of peppers: black, white, and red, for a delicious flavor experience. 

What You'll Need

  • 1 cup/240 mL brown sugar, dark
  • 1/2 cup/120 mL paprika
  • 2 tablespoon/30 mL salt
  • 1 tablespoon/15 mL black pepper
  • 1 tablespoon/15 mL white pepper
  • tablespoon/15 mL garlic powder
  • 1 tablespoon/15 mL onion powder
  • 1 teaspoon/ 5mL cayenne pepper (adjust to tastes)

How to Make It

1. Combine all ingredients in a small bowl. Either use immediately or store in an airtight container in a cool, dark place. Mixture can be kept for up to 6 months. 

2. To use: apply rub evenly over ribs. The general rule is what sticks is the perfect amount. Cook as directly. Discard any rub that has come into contact with raw meat.

3. Use this rub for:

Nutritional Guidelines (per serving)
Calories 67
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 879 mg
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)