Recipe Of The Day: Baby Back Ribs

[RD Cook]

Baby Back Ribs

 <h3><A href="http://www.bigoven.com/159749-Baby-Back-Ribs-recipe.html" target="_blank">Baby Back Ribs recipe</A></h3><a href="http://www.bigoven.com/159749-Baby-Back-Ribs-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Baby Back Ribs" src="http://www.bigoven.com/pics/061105110427.jpg" /></a><BR/>4 Servings
Pork
American<BR/>Main Dish   Grill   Summer   American   Pork   Dinner  

3 pound Baby back ribs
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Garlic" class="deflink">Garlic</a> powder
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink">Onion</a> powder
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Chili%20Powder" class="deflink">Chili powder</a>
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Paprika" class="deflink">Paprika</a>
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=MSG" class="deflink">MSG</a>
1/2 teaspoon Black <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>
1/2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Cayenne" class="deflink">Cayenne</a>
1/2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=White%20Pepper" class="deflink">White pepper</a>
2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">Salt</a>
2 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Sugar" class="deflink">Sugar</a>
1/3 cup <a href="http://www.bigoven.com/whatis.aspx?id=Cider%20Vinegar" class="deflink">Cider vinegar</a>
1/3 cup <a href="http://www.bigoven.com/whatis.aspx?id=Mustard" class="deflink">Mustard</a> prepared
1/3 cup <a href="http://www.bigoven.com/whatis.aspx?id=Brown%20Sugar" class="deflink">Brown sugar</a>

Make the dry rub by mixing all ingredients EXCEPT ribs, vinegar, brown sugar and mustard.  

Make the baste by heating and mixing the vinegar, mustard and brown sugar.

Remove the membrane on the back (bone) side of the ribs by working a butter knife under the membrane and peel it off (this may take some work).  Coat the ribs liberally with the dry rub, wrap them in plastic rap and allow them to sit chilled for 4 hours.

Prepare grill* with a hickory filled wood chip smoker box and preheat to lowest setting.  Place ribs on grill bone side down away from the direct heat, if possible.  Baste with the ribs approximately every 30 minutes.  Cook on lowest heat for 2-3 hours until 165 on an internal thermometer (or the rack bends easily).  Wrap in foil and allow to sit for 30 minutes.  Slice each individual rib.

*If you have a smoker, it is the better option!

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