Baby back ribs with dry rub
Baby back ribs with dry rub are tender pork ribs coated in a blend of spices before slow cooking, a staple of American barbecue, particularly in the South and Midwest. The dry rub typically includes paprika, brown sugar, garlic powder, onion powder, salt, and black pepper, creating a flavorful crust. They are often smoked or grilled to achieve a smoky, caramelized exterior while keeping the meat juicy.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a hearty, energy-dense meal. A typical serving (about 4-5 ribs) provides around 400-600 calories, along with iron, zinc, and B vitamins from the pork.
Nutrition breakdown
| Calories | 850 kcal |
| Protein | 60 g |
| Carbs | 2 g |
| Fat | 65 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1200 mg |
| Potassium | 700 mg |
| Phosphorus | 550 mg |
| Zinc | 8 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 15 mg |
| Selenium | 45 mcg |
| Iron | 3 mg |
| Vitamin B6 | 0.8 mg |
Per 1 rack (approx. 300 g, edible portion) · estimated, varies by recipe
💡 What's interesting
The dry rub technique is a hallmark of barbecue culture, allowing spices to penetrate the meat and form a 'bark' that enhances texture and flavor without relying on sauces. Nutritionally, it offers a protein-rich option that's naturally low in carbs, fitting well into high-protein or ketogenic diets when enjoyed in moderation.
