SOUTHWESTERN-STYLE BABY BACK RIBS
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.
Provided by Bob Sloan
Categories Pork Bake Spice Fall Tailgating Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- At home
- In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
- Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
- Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
- At the tailgate
- Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
- Serve the ribs hot, accompanied by more sauce.
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Zenzele Hlatywayo
[email protected]I'm definitely going to make these ribs for my next party. They look so delicious.
Chinwendu augustine
[email protected]These ribs look amazing! I can't wait to try this recipe.
Oscar Hernandez
[email protected]I'm not sure what I did wrong, but my ribs didn't turn out as good as the ones in the picture.
Lilly Ochoa
[email protected]The ribs were a little tough, but the flavor was good.
Deepak Batala
[email protected]These ribs were easy to make and turned out great. I'll definitely be making them again.
DOMNICK RANGI
[email protected]I've made these ribs several times and they're always a crowd-pleaser. The sauce is especially good.
Natasha Baxter
[email protected]These ribs are a hit at every party I bring them to. They're always the first to go.
Nancy Mouawad
[email protected]I'm not a huge fan of ribs, but these were really good! The meat was tender and the sauce was flavorful.
Abina Adebola
[email protected]The ribs were a bit dry, but the sauce was amazing. I'll definitely try this recipe again with some adjustments.
Rs Soniya
[email protected]These ribs were fall-off-the-bone tender and had a delicious smoky flavor. I loved the combination of sweet and spicy in the sauce.