Taylor threw a side of baby back ribs in our cart while shopping last week. I had never done ribs, but after reading a recipe in Real Simple, I thought we'd give it a try, how hard could it be? I seasoned the ribs with a spice rub the night before, then had Taylor precook them in the oven as soon as he got home from the lab, almost 3 hours at 275. I made my own sauce based off a few good recipes, and Taylor did the final touch by grilling them over charcoals.
Clarence was all about the smells coming from the grill and got in on the action a few days later when he found the tongs Taylor had used and forgotten to wash or put away. Despite a little dirt and a few wood chips, he really enjoyed his little taste of our ribs.
To balance the rich ribs I made a fresh salad with cucumber, tomatoes, corn off the cob, and avocados.
Eating outside is a must if you have good weather.
A happy boon
Serves 4Hands-On Time: 15mTotal Time: 3hr 30m
Ingredients
1 tablespoon chili powder
- 1 tablespoon ground coffee
- 1 teaspoon ground cumin
- 4 tablespoons brown sugar
- 3/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 6 pounds spareribs (2 racks), trimmed of excess fat
Mix the spices and rub into the meat, I allowed the meat to sit covered in the fridge for a night with the spice rub before pre-baking them. Preheat the oven to 275 and bake for 2 1/2 to 3 hours. Finish on the grill, basting with your favorite sauce. I didn't care for the one on the original recipe so I made my own based off of it, adding: Worcestershire sauce, honey, and maybe a little lime. 2-3 minutes per side.
The best ribs I've ever had!
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