Baby Back Ribs - Sweet and Spicy
Fourth of July 2014
Even though we have threats of hurricane Arthur, I was out on the grill! Out of the 2 hours I was outside, it rained for about an hour. As soon as we finished eating, it cleared up. Looks like the majority of the rain is over. Tomorrow should be beautiful. So anyway - here is another version of the Rib recipe. Today was with some nice Baby Backs and boy were they flavorful. Perfect!
Dry Rub:
1 TBSP of the following:
Pepper
Chipotle Seasoning
Oregano
Hickory BBQ seasoning (target brand used here)
1 TSP of the following:
Cumin
Onion powder
Ancho chili Pepper
Paprika
Salt
2 Racks of Baby Back Ribs
Mix all of the seasonings. Rub all of the seasoning on both sides of your ribs. Cover and refrigerate for 30 minutes or up to 2 hours.
Preheat grill to high on one side and the lowest setting on the other side. Put ribs directly on grill on the low side. Put your can of applewood smoked wood chips on the hot side. You can also make your own smoke box if you want. But these ribs are sweet and smoky because of the apple chips. The grill temperature should not exceed 235 degrees, but should probably stay closer to 200. After 30 minutes, flip ribs. After another 30 minutes, turn the ribs over again and make sure to turn around so the ends that were close to the heat are now on the other side. After a total of 90 minutes, wrap the ribs in foil together and place back on the top rack of the grill for 30 minutes. Today I brushed some sauce on 1 rack of ribs before I covered them. The other rack I covered in foil without sauce. After a total of 2 hours, the ribs are done. Serve plain, with just the dry rub or with BBQ sauce.
BBQ Sauce:
4 TBSP honey
4 TBSP brown sugar
3 TBSP worstechire
2 TBSP Dijon mustard
4 TBSP chipotles in adobo
5 TBSP Trader Joe's Memphis style bbq sauce
1 TBSP Chipotle Seasoning
1 TBSP Ancho Chili pepper seasoning
1/2 TBSP salt
2 TBSP molasses
3 TBSP red wine vinegar
*Put in food processor and blend until smooth
Today's wine selection:
Nespolino Poderi Dal Nespoli
Sangiovese, 2012
Poderi dal Nespoli, Italy
This wine is so versatile. It stood up to my ribs today but you could pair it with lasagna, roasted meats, Margherita Pizza and more. Enjoy!
~Julianne
Even though we have threats of hurricane Arthur, I was out on the grill! Out of the 2 hours I was outside, it rained for about an hour. As soon as we finished eating, it cleared up. Looks like the majority of the rain is over. Tomorrow should be beautiful. So anyway - here is another version of the Rib recipe. Today was with some nice Baby Backs and boy were they flavorful. Perfect!
Dry Rub:
1 TBSP of the following:
Pepper
Chipotle Seasoning
Oregano
Hickory BBQ seasoning (target brand used here)
1 TSP of the following:
Cumin
Onion powder
Ancho chili Pepper
Paprika
Salt
2 Racks of Baby Back Ribs
Mix all of the seasonings. Rub all of the seasoning on both sides of your ribs. Cover and refrigerate for 30 minutes or up to 2 hours.
Preheat grill to high on one side and the lowest setting on the other side. Put ribs directly on grill on the low side. Put your can of applewood smoked wood chips on the hot side. You can also make your own smoke box if you want. But these ribs are sweet and smoky because of the apple chips. The grill temperature should not exceed 235 degrees, but should probably stay closer to 200. After 30 minutes, flip ribs. After another 30 minutes, turn the ribs over again and make sure to turn around so the ends that were close to the heat are now on the other side. After a total of 90 minutes, wrap the ribs in foil together and place back on the top rack of the grill for 30 minutes. Today I brushed some sauce on 1 rack of ribs before I covered them. The other rack I covered in foil without sauce. After a total of 2 hours, the ribs are done. Serve plain, with just the dry rub or with BBQ sauce.
BBQ Sauce:
4 TBSP honey
4 TBSP brown sugar
3 TBSP worstechire
2 TBSP Dijon mustard
4 TBSP chipotles in adobo
5 TBSP Trader Joe's Memphis style bbq sauce
1 TBSP Chipotle Seasoning
1 TBSP Ancho Chili pepper seasoning
1/2 TBSP salt
2 TBSP molasses
3 TBSP red wine vinegar
*Put in food processor and blend until smooth
Today's wine selection:
Nespolino Poderi Dal Nespoli
Sangiovese, 2012
Poderi dal Nespoli, Italy
This wine is so versatile. It stood up to my ribs today but you could pair it with lasagna, roasted meats, Margherita Pizza and more. Enjoy!
~Julianne
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