“Foodie” Fun for Kids: Dry Rub Ribs
So, I got this recipe, years back, while watching the food network. Unfortunately, I don’t know the chef that created it, but throughout the years I have tweaked it and it is easy and amazing.
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dry oregano
- 2 teaspoons brown sugar
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons of veg oil
Preheat the oven to 300 degrees.
Parent: Remove the membrane from the bone side of the rib (you can also have the butcher do this when you purchase it).
Kiddo: Measure out each spice and mix all the spices together in a small bowl.
Kiddo: Rub the dry rub mixture all over the rib.
Kiddo: Add the veggie oil on top of the rib and rub it in. Your fingers will turn red from the cayenne.
Kiddo: Place the rib on a cooking sheet.
Parent: Place in the oven. Let it cook for 2.5 hours. Remove and let it sit for a minute.
Receptive Language: Following written direction. This is a great recipe for the older kiddos to work on in order to follow written directions requiring measurements. Have the tools ready for them to measure each of the spices and have the spices lined up. Let them find the spice and measure each one into the bowl.
If your kiddo is younger, you can prepare the correct measuring spoon and point to the seasoning you need to measure. Direct them to then place it in the bowl and continue with the next one.
Sarah Choueiry’s, provides parents with healthy, nutritious and easy recipes that help improve their child’s language skills, imagination and confidence. Speech Foodie gives ALL children the chance to be creative while bonding with their family.
Watch our video Create, Cook, and Talk: Curly Zucchini Fries
More Cooking with Kids
- “Foodie” Fun for Kids: Panko Crusted Fish
- Cooking with Kids: Kiddie Cobb on a Stick
- Cooking with Kids: Game Day Turkey Meatballs
- Cooking With Kids: Easy Scrambled Eggs
- “Foodie” Fun for Kids: Chicken Pot Pie Cupcake
- Easy Chicken Nuggets
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This post originally appeared on our May/June 2013 Magazine