Monday, May 31, 2010

BBQ Baby Back Ribs know you have made a good meal when the ones you are trying to please make "Ummm, Ummm, Ummm" sounds with every bite they take. And in the case of these baby back ribs, when your 7 year old son asks if he can suck your bones and you say you have alreay sucked them and he acts as if the world is coming to an end, you revel in the fact that you have made one great meal! Oh, and did I mention, these things literally fall off the bone.

3 racks of Baby Back Pork Ribs (7.5 to 8 lbs) with membranes removed. Your butcher can remove the membranes for you if you ask, but do not skip this step.

1 28oz. bottle of your favorite thick BBQ Sauce (I use Sweet Baby Ray's Gourmet Sauce)

1/4 C. Packed Brown Sugar
1 1/2 Tbsp. paprika
1 Tbsp. kosher salt
1 1/2 Tbsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. cayenne pepper
1/2 tsp. ground cumin

Mix all dry rub ingredients together until mixed well. Rub mixture onto both sides of the ribs and wrap each rack in an aluminum foil pouch. Refrigerate for at least 8 hours. I usually let mine marinate for 24 hours.

After marinating, bake in foil pouches on cookie sheets for 3 hours at 300 degrees. Carefully open foil pouches and trim off the loose ends of foil so that the ribs are still on a piece of foil on the cookie sheet. Drain all of the liquid off that has accumulated during cooking. Coat both sides of the ribs with BBQ sauce. Return to the oven under the broiler for approximately 8 minutes watching carefully so they don't burn.

For a more spicy sauce, add 2 tbsp. of red chili flakes to about a cup of sauce before spreading on the ribs. One cup of sauce is enough to cover 1 rack of ribs.

Serve with potato salad or cole slaw to round out your BBQ meal. (Recipes will be posted soon.)

1 comment:

  1. The Milners give the ribs a big "thumbs up"! They made our very wet and cool July 4th special even without fireworks! Thanks for sharing the recipe - a request is already in for next year's 4th!