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Baby back ribs
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| Artist: |
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| Categories: |
Barbecue, Beef, Meats, Ribs |
| Yield: |
4 |
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Ingredients:
| 1 1/2
| cup | Mild to hot paprika | | 1/2
| cup | Dry mustard | | 1/4
| cup | Garlic powder | | 1
| tbsp | Cayenne pepper | | 2
| tbsp | Freshly ground black pepper | | 1
| tbsp | Ground ginger | | 1/2
| cup | Honey | | 1/2
| cup | Red wine vinegar | | 1/4
| cup | Worchestershire sauce | | | Beer | | 4
| | Slabs baby back ribs (1 ?/td> | | | -lb ea) |
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Procedures:
| 1 | In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger. | | 2 | In another bowl combine the honey, red wine vinegar, and worchestershire sauce. | | 3 | Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a thick smooth paste. | | 4 | Rub the spice mixture across all surfaces of the ribs. | | 5 | Place the ribs arch side up in a roasting pan without overlapping. | | 6 | Allow to marinate in the refrigerator about 1 hour. | | 7 | Preheat oven to 350 °F. | | 8 | Place the roasting pan on the lower rack of the oven, cooking ribs until tender, about 2 ?to 3 hours. | | 9 | Test doneness by inserting skewer into the meat; it should meet with little or no resistance. | | 10 | Remove ribs form oven and allow to rest 15 minutes before serving. | | 11 | Optional grill finish: place the ribs on a preheated grill, arch side down, cooking until slightly charred, 5 to 10 minutes. | | 12 | Turn over fot 2 to 3 minutes and serve. | | 13 | Nutritional info per serving: 750 cal; 55g fat(66%), 23g carb, 43g pro, 145mg chol, 188mg sod |
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