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Richie's Grilled Baby Back Ribs

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"Ribs are a most beloved meal, and it seems like you can never make enough when the whole crew is together. This recipe is cooked on a grill, but if you're cooking the ribs in the oven, you'll need to add more seasonings to assure an authentic taste; to approximate the deep flavor of barbecue smoke, add one tablespoon each of cocoa and instant coffee to the rub."

List of Ingredients

â—¦ 2 racks (4 pounds total) baby back ribs or pork spareribs
â—¦ Coarse salt and freshly ground black pepper
â—¦ 2 teaspoons sweet paprika
â—¦ ½ teaspoon smoked Spanish paprika (if available)
â—¦ 1 teaspoon dried sage
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ teaspoon ground cumin
â—¦ ¼ teaspoon cayenne pepper
â—¦ 2 tablespoons granulated brown sugar
â—¦ 1 cup favorite barbecue sauce


Recipe

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.

Prepare a charcoal grill for indirect heat.
(If oven-roasting, see Note.)

Place the ribs on the grill, on very low heat, 250° F 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 ½ to 2 hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side.

Serves 4


• Note:
To oven-roast, instead: Place rub-seasoned ribs on a baking sheet and cook for 1 ½ to 2 hours at 350° F. Increase the heat to 425° F, brush over barbecue sauce, and cook for 15 more minutes until caramelized.