Last throes of winter call for warm, satisfying food: Start with these ribs and your grill pan!

Dry rub ribs redux to turn the chill into chillax


We love our ribs at EuroCAST, because we’ve got grill pans … stand-alone grill pans, and the grill pan built into the lid of the double roaster. That means there’s no time of year we can’t be grillin’.

And what better time of year, say I (as I shiver in LA’s unseasonably cold weather), than RIGHT NOW.

I’ve been cooking hot pasta dishes for the EuroCAST Instagram feed (you do subscribe, yes, you do), but I needed a carb break, too. So, forthwith, our dry rub ribs!

Dry rub ribs, EuroCAST style

For 3 racks of baby back ribs.

Use the lid of your EuroCAST double roaster, or your EuroCAST grill pan, and start early on the day you want to eat them. This is a six-to-seven hour wonder … and worth it because your home will smell amazing the whole day long. And, as a side effect, if it’s cold outside, it will seem much warmer inside. Psychology, that’s what it is.


Mix well in a large bowl:

  • 6 T. kosher salt

  • 3 T. black pepper fine ground

  • 3 T. ground cumin

  • 3 T. Baharat spice

Have at the ready 1/2 cup brown sugar. It doesn’t go in the bowl now. You’ll use it about 30 minutes before the dish is ready to be pulled out of the oven.

  1. Pat dry ribs with paper towels and place on a foil lined cookie sheet.

  2. Rub the spices all over front and back.

  3. Cover with foil loosely — you want to create a tent but crimp the sides to the grill pan so the moisture stays in. I crimp about two inches on the bottom overlapped, and then two inches on the top. I dry rib pup tent.

This goes in the oven at 200F for 6-7 hours.

  1. At hour 6.5, or when the meat is visibly falling off the bone, remove the foil from the pan and sprinkle the brown sugar on top.

  2. Cook uncovered for 30 minutes. This is “Alchemy Time”.

Enjoy as is, on plates, with plenty of napkins. Sides can be whatever suits your fancy. I love a salad. See my suggestion below.

You could, if so desired (and always follow your desires), enjoy with your favorite sauce.


A salad for the ribs! A salad for the ribs!


You might think I’m recommending a virtuous salad to balance the decadent ribs. You’d be wrong.

This salad is as decadent as it gets. I just love salads. They are a universe of wonder.

In another EuroCAST grill pan (while your main one is serving its purpose for the ribs), make this grilled romaine salad, as follows.

  1. Cut two heads of romaine lettuce, cut lengthwise. Keep the root end intact so the leaves stay together.

  2. Drizzle each with a little olive oil

  3. Season with salt and pepper

  4. Grill in the EuroCAST grill pan of choice, cut side down until charred. You’re looking for grill marks. That’s what makes it so beautiful, and brings the salad into the ribs universe.

  5. When done, put on a serving plate, and top with a rough chop of any or all of the following:

    1. Pea pods

    2. Radishes

    3. Shallots

    4. Scallions

    5. Yellow peppers

  6. At the very end, sprinkle on some edible flowers. What? You don’t use edible flowers in your cooking? Try it. You’ll soon be the master of your universe, head magician, person no one can say no to.

  7. Have at hand your favorite bleu cheese or ranch dressing, in a nice serving bowl with a nice spoon. The little things matter, my people.

Paul WardComment