Back ribs question

[sensfan1960]

I bought some back ribs and have always eaten them with Diana sauce in the past...does anyone know of an induction friendly sauce I could eat with them? I'm hoping to be making them on Saturday.
Would love to hear from anyone.
THANK YOU!!!
Sue

[not2late]

Re: Back ribs question

I use dry rubs rather than sauces for ribs. The dry rubs imparts flavor.

My basic dry rub recipe is

1 tablespoon paprika
1 tablespoon chipotle pepper powder or chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon dried thyme or oregano

Mix it together. Sprinkle it onto the ribs and rub it in. Let the ribs sit for at least 30 minutes to 1 hour before cooking.

Sometimes I just season the ribs with salt and pepper and cook them. When the ribs are done, I baste them with a 50-50 mixture of vinegar (any type) and water. Then I sprinkle the rub onto the ribs. The rub dissolves into the vinegar-water mixture on the ribs forming a sort of saucy coating (but not very saucy.)

[sensfan1960]

Re: Back ribs question

Megs thanks!!
I've never tried a dry rub but I will give it a try and let you know.