OVEN-TO-GRILL BABY BACK RIBS

Better Homes & Gardens - Best of Summer Recipes - - Crazy- Simple Ribs -

prep 15 min­utes roast 90 min­utes at 375° F grill 15 min­utes

1 3 1/2- lb. rack pork loin back ribs

1/4 cup yel­low mus­tard

1 cup Ba­sic Bar­be­cue Rub

1/2 cup Ba­sic Bar­be­cue Sauce

1. Pre­heat oven to 375° F. Us­ing a pas­try brush, spread mus­tard all over both sides of ribs. Sprin­kle rub all over both sides of ribs.

2. Place ribs in the middle of a dou­ble thick­ness of heavy foil cut 6 inches longer than ribs; wrap ribs. Bake 11/2 to 2 hours or un­til ten­der (the two middle bones of the rack should start to pull apart eas­ily).

3. Re­move ribs to a tray (dis­card liq­uid). Spread sauce all over both sides of ribs. Grill on the rack of a cov­ered grill di­rectly over medium heat 15 min­utes, brush­ing with ad­di­tional sauce ev­ery 5 min­utes. Ad­just heat as nec­es­sary to pre­vent burn­ing. Makes 4 serv­ings.

ba­sic bar­be­cue rub Place 11/2 tsp. cel­ery seeds, 11/2 tsp. cumin seeds, 11/2 tsp. yel­low mus­tard seeds, and 11/2 tsp. co­rian­der seeds in a spice grinder; grind un­til fine. Trans­fer to a bowl. Add 3/4 cup turbinado sugar, 3/4 cup dark brown sugar, 1/2 cup paprika, 3 Tbsp. kosher salt, 1 Tbsp. chili pow­der, 4 tsp. onion pow­der, 4 tsp. gar­lic pow­der, 11/2 tsp. dried oregano, and 11/2 tsp. ground black pep­per. Mix well to com­bine. ba­sic bar­be­cue sauce In a large saucepan whisk to­gether 21/2 cups packed dark brown sugar, 21/2 cups ketchup, 1/2 cup yel­low mus­tard, 1/2 cup cider vine­gar, 1/4 cup Worces­ter­shire sauce, juice of 1 lime, 1 Tbsp. salt, 1 Tbsp. onion pow­der, 1 Tbsp. gar­lic pow­der, 11/2 tsp. paprika, 11/2 tsp. black pep­per, pinch of cayenne pep­per, and dash of liq­uid smoke. Bring to a sim­mer. Re­duce heat; sim­mer, cov­ered, 10 min­utes, stir­ring oc­ca­sion­ally. Cool to room tem­per­a­ture. Cover; chill up to 2 weeks.

per serv­ing 530 cal, 21 g fat, 131 mg chol, 2,337 mg sodium, 46 g carb, 3 g fiber, 43 g pro.

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