1/2 cup
dark brown sugar 4 teaspoons garlic salt 4 teaspoons pure ancho chile powder 2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon celery salt 1/4 teaspoon cayenne pepper 1/4 teaspoon cinnamon 1/4 teaspoon freshly ground white pepper 1/2 cup apple cider 1/4 cup apple jelly, melted 1/4 cup honey 2 racks baby back ribs (about 4 pounds total) 1 cup prepared barbecue sauce
I love babybackribs. Growing up just hearing that ribs were on the menu would make me happy. Fourth of July at our house always meant a barbecue blazing with porterhouse steaks and plenty of babybackribs
Grilled BabyBackRibs. So anyway one of the secret to perfect ribs is cooking them before you hit the grill (unless you have hours to sit back and slowly grill them to tender perfection)
Yes I found this super easy recipe so we had ribs tonight. It reminded me of the deviled ribs I make after Christmas with the ribs from the Christmas roast
Remove skin membrane off back of ribs. Wrap ribs in foil tight,and place on large metal baking pan. Coat ribs with mixture ^ let stand for 2 hours or overnight wrapped in plastic. Brush on ribs and cook for 20 minutes on grill
Sweet and Sour Pork BabyBackRibs just happen to be my Sunday must have at the moment while watching football and what I'm bringing to all the football parties we're invited to
Then, place the ribs meat side down on the tray and poke a few holes at the back of the ribs. Take the spice mixture and rub it all over the ribs ensuring that it is well coated
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