baby back ribs

Eatin' Baby Back RibsBar-B-Q Ribs and Corn on the Cob.

Does that epitomize summer or what? Well…that’s supper tonight and just because it’s so.o.o delish, I’m gonna share the way we fix ’em with you.

Our method has been perfected over a few decades, and even though it may sound a bit braggadocios, I gotta tell you, I’ve never tasted better ribs.

So, the first thing is to buy a rack of
Baby Back Pork Ribs

We prefer them on the lean side, but it’s all up to your personal preference.

Baby Back Dry RubNext, make up a Dry Rub

That’s a simple mixture of:

2 teaspoons table salt
3/4 teaspoon paprika
1/4 teaspoon Cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 Tablespoon brown sugar

About 2 or 3 hours before you plan on starting to cook, you’re going to divide the rack of ribs into two half-racks and smear the Dry Rub all over them, front and back.

More on the front than on the back, please.

Dry Rub on Baby Back Ribs

Once they are coated, put them on a big plate and just leave them alone. They were cold when you added the seasoning, so they can safely rest at room temperature until Bar-B-Q time.

Start heating up your grill about an hour and three-quarters before you’re going to want to serve your meal.

When the temp reaches 325° F. put your ribs, meaty side up on the top grill shelf. Close the cover and let ’em cook.

You’re going to keep an eye on them, of course, but if they are lean, there shouldn’t be much grease flare up.

Add the Bar-B-Q sauceThey’ll just slowly sit there and become delicious. After an hour you’re going to want to slather the ribs, front and back with your very favorite Bar-B-Q sauce. We’ve never gone to the trouble to make our own. We choose a savory / spicy sauce from a nice bottle. Works fine!

If you like a sweet sauce on your ribs, that works, too. It’s all up to what  you love.

The dry rub tenderizes the meat and gives a nice rich flavor base. Your sauce finishes them off perfectly.

We give ours another 30 minutes for the sauce to caramelize, makin’ ’em nice and sticky.

Slicing Baby Back RibsThat’s enough time to fix a salad, cook the corn, warm up a loaf of crusty bread and pour the beverage of your choice. I like to serve my ribs sliced into individual servings, with a nice damp towel beside each plate.

What good are ribs if they aren’t a mess?

Our supper was great, thank you. And now I hope you’re hungry and inspired to try these babies yourself.

 

see ya soon

  1. Patty York July 25, 2016 at 2:35 pm

    Hello Ellen, I think (very much hope!) I told you several years ago how much I enjoy your website. So I’ve been quietly following you along and enjoy it even more as time goes on. I think of you often for no reason at all but certainly this past Memorial Day -I saw your father’s grave site as we visited my nephew’s grave. Kenny (Sharon’s and Lonnie’s son) passed away at the age of 47 of heart attack. I was glad I could share your stories, advice and just the loveliness of your pictures and words with my sister, Darlene, before she passed away with cancer this past year. I think my brother, Bobby, who passed away in March, may have been too young to have really known you. And most recently, this morning, my sister Gail asked if I had “looked you up” lately. We were returning from her radiation treatment. Now I need to tell you that Patsy Paulson Hamberger is on life support. Poor friend that I am, I haven’t kept in touch with anyone, but Patsy’s sister Pam, who has been a real blessing to Gail, passed this on to me. I don’t mean this to be a mournful communication and I guess that’s why I felt the need to contact you specifically. I know that you understand the sadness but believe in the joy of the salvation for our loved ones (thank you Grandma for marching us up the hill to Sunday School every Sunday!!). Hope this finds you and your hubby as well and happy as you look. If you think of it, please say a little prayer for me – I am truly blessed but I’ll take all the help I can get! Very Fondly, Patty York.

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