The husband and I went to dinner at another couple’s house this past Friday night. We had brats on the grill and they were fabulous – my first brat of the season in fact, yum. Our hostess (we’ll call her ‘A.G.’) mentioned grilling anything more complicated than basic burgers and brats (like ribs, for instance) sends her into a total tiz. She said she has never and would never attempt ribs because she is convinced she would wreck them and not do it right and spend a lot of money on an inedible disaster. Well that’s a bunch of hooey, said I. Total and complete baloney. I’ve got the perfect recipe for foolproof ribs, and here you have it. Anyone can make them …. anyone!
Including you, A.G! This one’s for you. This is the perfect time to attempt ribs. Nearly every required ingredient is on sale this week. And your husband would like them for Father’s Day. : )
CHILI-RUBBED RIBS WITH BARBECUE SAUCE
SOURCE: adapted from epicurious.com
1 T. New Mexican chili powder (Spice Hunter Spices are all on sale!)
1 T. chili powder (ditto …)
1 T. cumin (ditto …)
1 T. paprika (ditto!!)
1 ½ t. salt
¾ t. black pepper
4 lbs. baby back ribs, patted dry (Sendik’s Natural Baby Back Ribs are on sale)
1-12 oz. light beer
Your favorite barbecue sauce (Famous Dave’s BBQ Sauce is on sale)
Preheat oven to 400. Cut ribs into 4 -5 rib sections. Whisk chili powders, cumin, paprika, salt, and black pepper together in a small bowl to blend. Rub spice mixture all over ribs and arrange the ribs in a heavy large roasting pan.
Boil beer in a medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork tender, about 1 hour 30 minutes.
Prepare barbecue or broiler (medium heat). Brush ribs with some of the barbecue sauce. Grill or broil ribs until just heated through, about three minutes per side. Transfer ribs to platter. Serve, passing more sauce at the table if desired.Featured, Fresh, Frugal, Fabulous, News | June 12th, 2012