Blue Ribbon Baby Back Ribs Recipe

Ribs are the essential summer food to me. I love, love, love ribs. Ribs are also the ultimate winter food for me because I like to pop them in the oven and heat my apartment up that way, haha. I guess the point is that ribs are awesome, and I am a-okay with eating them anytime!!!

This baby back ribs recipe won an award due to how good it is. We really think you’re going to love it. I know we do. I’ve made them a couple of time. You gotta test it out, right? 😉 I’m also going to suggest them for the 4th of July this year. They’re that good. My family doesn’t really like ribs, but I know they won’t be able to resist these!

 

Blue ribbon, award winning… this sounds like it’ll be complicated, right? The recipe is really simple, and it’s actually only 7 ingredients long. YES!

Thanks to the folks at All Recipes for this delicious recipes!

Blue Ribbon Baby Back Ribs Recipe
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4314 calories
100 g
1143 g
296 g
315 g
107 g
1647 g
3688 g
66 g
3 g
177 g
Nutrition Facts
Serving Size
1647g
Amount Per Serving
Calories 4314
Calories from Fat 2664
% Daily Value *
Total Fat 296g
455%
Saturated Fat 107g
533%
Trans Fat 3g
Polyunsaturated Fat 50g
Monounsaturated Fat 127g
Cholesterol 1143mg
381%
Sodium 3688mg
154%
Total Carbohydrates 100g
33%
Dietary Fiber 7g
29%
Sugars 66g
Protein 315g
Vitamin A
132%
Vitamin C
3%
Calcium
71%
Iron
89%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon ground cumin
  2. 1 tablespoon chili powder
  3. 1 tablespoon paprika
  4. salt and pepper to taste
  5. 3 pounds baby back pork ribs
  6. 1 cup barbecue sauce
Instructions
  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
beta
calories
4314
fat
296g
protein
315g
carbs
100g
more
Cool Home Recipes http://coolhomerecipes.com/
Make sure to check out All Recipes for more great dishes!

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