Asian Dry Rub Baby Back Pork Ribs

• For the baby back rack of pork ribs
• 1 large rack of baby back pork ribs, cut into segments
• 1 pinch Sea salt
• 1 pinch Black pepper
• 1 tablespoon vegetable oil
• For the dry rub spice mix
• 1 tablespoon ground ginger
• 2 teaspoons turmeric
• 1 1/2 teaspoons garlic powder
• 2 teaspoons cardamom
• 1 pinch cayenne pepper to taste

1. Cut the ribs into individual ribs and place them on a flat work surface covered with wax paper. Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered. Place the ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours (overnight is best).
2. Remove the ribs from the fridge about 15 to 20 minutes before you want to roast them, and bring to room temperature. Line a metal baking sheet with aluminum foil and place the ribs on the foil.
3. Set oven to anywhere between 400 to 425u0b0 F and roast the ribs until golden brown and cooked through (the time will vary depending on the heat of your oven and the thickness of the ribs, but start checking around 40 minutes). For crispier ribs, place them under the broiler a minute or two before they're finished. Remove from oven to cool and serve.

rack of pork ribs, rack of baby back pork ribs, salt, black pepper, vegetable oil, rub spice, ground ginger, turmeric, garlic, cardamom, cayenne pepper

Taken from food52.com/recipes/25621-asian-dry-rub-baby-back-pork-ribs (may not work)