Ingredients

Ribs

• 2 racks of baby back ribs

Spice rub - (See Chef's note)

• 3 Tablespoons Hickory Smoked Salt

• 2 Tablespoons turbinado sugar

• 1 Tablespoon black pepper

• 1 Tablespoon smoked paprika

• 1 Tablespoon dry mustard

• 1 Tablespoon chili powder

• 2 teaspoons cayenne

• 1/2 teaspoon ground anise seed

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground celery seed

• 1/4 teaspoon ground coriander

Instructions

Place the racks of ribs on the solid convection steam oven pan or a large plate.

Combine spices in a small bowl. Season liberally with the dry rub.

Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours.

Remove from the refrigerator and place the racks of ribs, meat side up, onto the solid pan lined with 2 sheets of parchment paper.

Place the solid pan into the oven on rack position 2.

Select the Convection Steam Mode set to 265°F.

Set the timer for 1 hour and 15 minutes.

After 1 hour and 15 minutes, check the ribs to see if they are tender; if they are, remove and serve.

If continued cooking is needed, return the ribs to the oven and cook for an additional 15 minutes or until tender.

Chef’s Note – Feel free to substitute your favorite spice rub.