OVEN-TO-GRILL BABY BACK 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.