They have a crispy exterior that comes from a dry rub, and the balanced sweet-smoky-spicy flavors mean that barbecue sauce is totally optional.
Rinse baby back ribs, and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub Salty Sweet Dry Rub on both sides of each rib rack. Wrap ribs in heavy-duty plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let ribs stand at room temperature for 30 minutes before grilling. Remove plastic wrap, and wrap in heavy-duty aluminum foil.
Preheat one side of grill to medium heat (300? to 350). Spray grill rack of unlit side of grill with nonstick nonflammable cooking spray. Place ribs on unlit side of grill. Grill ribs, covered with grill lid, for 6 hours or until tender, turning occasionally. Serve immediately.
Salty Sweet Dry Rub
Makes about ? cup
2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dry mustard
? teaspoon ground cumin
? teaspoon ground red pepper
In a small bowl, combine sugar, chili powder, salt, seasoned salt, garlic powder, mustard, cumin, and red pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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