|The final step- a coating of BBQ sauce and a few minutes on the grill.|
Over the years I've tried all sorts of ways to make ribs and the recipe that follows is the best way that I have found to get get tender, fall-off-the-bone ribs with a great flavor and a bit of the smoky BBQ-ness that I really crave in a rack of baby backs. I never did copy down the original source for the method, so I apologize to whatever publication it came from. But over the years, I've tweaked it enough that I now consider it mine.
This is a great recipe for company. Get a few racks of ribs, throw them in the oven the day before, let them cool off, refrigerate them over night and then grill them when you're ready to eat. Make plenty though, they always go quickly.
Garlicky Barbequed Ribs
You can use baby back ribs or pork spareribs, though I prefer the baby backs.
1 rack baby back ribs
6 cloves garlic
1/2 tsp salt
1/4-1/2 tsp cayenne (use as much or as little as you like, I tend to use the lesser amount so the heat doesn't overwhelm the garlic)
2 tsp chili powder
1 tsp cumin
2 tsp paprika
3 tsp canola oil
|The rub ingredients|
|Let the ribs rest for a while and the rub will soak in.|
|The finished product|
|The meat will be falling right off the bone if you've done them correctly.|