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Lazy Day Ribs




Source of Recipe


Internet


List of Ingredients




2 slabs pork baby back ribs

Dry Rub:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon salt
1 teaspoon black pepper, coarsely ground
2 teaspoons toasted cumin seed,* coarsely ground
2 teaspoons chili powder
1 tablespoon brown sugar

1 1/2 cups sugar maple or hickory smoking chips
barbecue sauce



Recipe



Remove the membrane from the backside of each slab of ribs (optional).

Dry Rub: In a small bowl, combine all ingredients for the rub. Rub about half the mixture into both sides of each slab of ribs. Wrap each slab in plastic wrap and refrigerate for 2 to 3 hours.

Pour 1 cup of water into a large baking dish. Place a baking rack in the baking dish. The rack should be high enough so that the ribs will not come in contact with the water. Place the ribs on the rack. Cover the baking dish tightly with aluminum foil and bake the ribs in a 300 degree oven for 3 hours. The ribs should be very tender and the fat completely melted.

Smoking chips: Soak the smoking chips in water for 15 minutes and drain well. If using a gas grill, add the smoking chips to the smoking box as the grill is heating up. If using charcoal, sprinkle the chips directly on the hot coals.

Heat up the grill (gas or charcoal) and add the smoking chips. Brush the ribs lightly with barbecue sauce, if desired. When the chips begin to smoke, carefully place the ribs on a medium-hot grill. Cover the grill. Smoke the ribs and heat throughout, about 10 minutes. Serves 4 to 6.

To toast the cumin seeds: Place the seeds in a small skillet over medium heat. Toast, turning often, for 2 to 3 minutes, or until lightly browned. Remove the seeds from the pan and cool. Crush the cumin seed in a mortar with pestle or in a spice grinder.