Post by chief_cook2 on Feb 16, 2007 14:14:57 GMT -6
Prize Winning Baby Back Ribs
"A foolproof, simple recipe for the most tender, delectable ribs you've ever
had. Follow the directions exactly, and success is guaranteed!"
Submitted by:
Bonnie Quinn
What you need:
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce
What you do:
Preheat grill for high heat.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close
the lid, and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife
between the membrane and each rib, and snip off the membrane as much as
possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To
prevent the ribs from becoming too dark and spicy, do not thoroughly rub the
spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low,
close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs
as whole rack, or cut between each rib bone and pile individually on a
platter.
"A foolproof, simple recipe for the most tender, delectable ribs you've ever
had. Follow the directions exactly, and success is guaranteed!"
Submitted by:
Bonnie Quinn
What you need:
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce
What you do:
Preheat grill for high heat.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close
the lid, and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife
between the membrane and each rib, and snip off the membrane as much as
possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To
prevent the ribs from becoming too dark and spicy, do not thoroughly rub the
spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low,
close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs
as whole rack, or cut between each rib bone and pile individually on a
platter.