Who doesn't love ribs? . . . spicy-sweet, with a little crunch on the outside . . . tender and succulent on the inside!
So, how can you get it right, consistently, without standing over a hot grill? That's an important issue for us desert dwellers! It's mega hot ~ 118F, in the shade, on our back patio! There is no way I'm gonna stand out there basting ribs in that kinda heat!
I found a simplier and tastier way to make AMAZING RIBS by following a method I found in the July 2012 issue of Bon appe'tit! First I'll give you the totally "Bake in the Oven" version and below that, the "Bake and Finish on the Grill" version (for those of you with temps below 100 degrees)!
Ingredients for dry rub.
AMAZING RIBS This rub will cover 2 racks Baby Backs.
Julie's Dry Rub
1/2 cup well packed brown sugar
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon hot chili powder
Pinch of ground red pepper/cayenne
1/2 teaspoon dried thyme, optional
1 teaspoon ground powdered mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
- Remove the white membrane from the back of your ribs by using a well-sharpened knife. Starting at one end, work your knife just under the membrane loosening it across the complete end, so you can grab it with your hands and pull it off. Make sure you pull evening on each corner so the membrane doesn't tear.
- Wash off the meat to remove any little bone fragments left on by the butcher.
- Dry your meat thoroughly with paper towel.
- If you are doing more than 2 racks of ribs, double the rub recipe. If you are doing just 1 rack of ribs, divide the rub in two, storing 1/2 for later, in an airtight container, in a cool, dark place. Once you begin putting your hands into the rub and massaging it into the meat, that rub is NOT SAFE to be used at a later time.
- Massage the dry rub into the front, back and edges of ribs.
Store extra rub in airtight container before you apply dry rub to ribs.
This rub would be excellent on chicken also.
1 rack of baby backs coated in Julie's Dry Rub.
- Wrap in heavy duty aluminum foil, being careful not to pierce foil with rib bones.
- Bake at 350F ~ 2 hours for baby back ribs, 3 hours for spare ribs.
- I like to add a 1/2 inch of water to my baking pan, in case the foil leaks.
- When the baking time is up, open foil, carefully pour meat juices into a bowl with 1cup of BBQ sauce (I chose my Asian Fusion Apricot BBQ Sauce), stir. Slather BBQ sauce on ribs, refrigerate the remainder to serve cold with hot ribs.
- If finishing ribs indoors ~ place rack of ribs on baking sheet.
- Cook for 30 additional minutes to let the BBQ sauce mixture become lacquered.
- Cut between the ribs into manageable 1 to 2 rib sections.
- Transfer to a serving platter. Serve with additional cold BBQ Sauce and a side of Creamy Coleslaw.
- Ribs can be prebaked (cooked in foil) up to 3 days ahead of time; their flavor will improve, and become more developed.
If your weather is pleasant, you can finish off the ribs ON THE GRILL ~
- Place ribs in the fridg. to harden a bit while preheating the grill.
- Add a handful of mesquite chips to a foil square, seal, pierce. Toss in bottom of grill and preheat until wood chips begin to smoke.
- Cook ribs on a medium hot grill.
- Baste with BBQ sauce mixture, turning frequently until lacquered (about 7 to 10 minutes).
- Serve with extra BBQ sauce.
We are on the downhill side of downright ugly, wicked-hot weather! I'm dreaming of sitting on the patio, all the windows in the house open letting in fresh air! Can't wait to get back in the garden without sweating pools of water! Looking forward to doing a whole lot more baking and soapmaking . . . Over at Julie's!!!