Baby Back Ribs
These fall-off-the-bone-tender ribs are coated in a homemade dry rub that brings out their natural richness.
Richie's Grilled Baby Back Ribs
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Baby Back Ribs
These fall-off-the-bone-tender ribs are coated in a homemade dry rub that brings...
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Mad Hungry, April 2011
- Yield Serves 4
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Ingredients
- 2 racks baby back ribs (4 pounds total) or pork spareribs
- Coarse salt and freshly ground black pepper
- 2 teaspoons sweet paprika
- 1/2 teaspoon smoked Spanish paprika (if available)
- 1 teaspoon dried sage
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons granulated brown sugar
- 1 cup favorite barbecue sauce
Directions
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Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or refrigerated for up to 2 hours.
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Prepare a charcoal grill for indirect heat. (If oven-roasting, see below.)
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Place the ribs on the grill, on very low heat, 250 degrees or less. Remember, don't cook ribs over direct flames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly. They should be perfectly cooked within 1 1/2 to 2 hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side.
Variations
To Oven-Roast Ribs: Add one tablespoon each of cocoa powder and instant coffee to the rub. Place rub-seasoned ribs on a baking sheet and cook for 1 1/2 to 2 hours at 350 degrees. Increase the heat to 425 degrees, brush over barbecue sauce, and cook for 15 more minutes until caramelized.
I love this rub to. Great ribs!
I would like to try this recipe. The ins coffee and cocoa is not listed in the ingredient list. I would like to know if I should delete these ingredients also?
Excellent recipe. Followed the recipe and they turned out perfectly. Nice smokey flavor.
These ribs looked so good when Lucinda made them on her show that I had to make them. With my own little tweaks they came out sooooo delicious. I added a little liquid smoke to the rub as I didn't have espresso powder. I made them in the oven and they came out great. Thank you Lucinda for another great recipe. I will make these again.