Southwestern-Style Baby Back Ribs

Southwestern-Style Baby Back Ribs
Southwestern-Style Baby Back Ribs
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Southwestern Pork Bake Spice Fall Tailgating Grill/Barbecue
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 tablespoon brown sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 3 cups barbecue sauce
  • 1 tablespoon granulated garlic
  • Carbohydrate 96 g(32%)
  • Cholesterol 554 mg(185%)
  • Fat 133 g(205%)
  • Fiber 4 g(17%)
  • Protein 156 g(312%)
  • Saturated Fat 47 g(233%)
  • Sodium 2964 mg(124%)
  • Calories 2205

PreparationAt home In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours. Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours. Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated. At the tailgate Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce. Serve the ribs hot, accompanied by more sauce. The Tailgating Cookbook Chronicle Books

PreparationAt home In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours. Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours. Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated. At the tailgate Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce. Serve the ribs hot, accompanied by more sauce. The Tailgating Cookbook Chronicle Books

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