July 24, 2013

These baby back ribs will tickle your fancy

This sure-fire recipe calls for two lemons, a rub and two to three hours of mouth-watering patience.

By ELIZABETH KARMEL The Associated Press

(Continued from page 1)

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Bubba’s Bunch baby back ribs are named for a team that competed in a barbecue competition in Memphis. All that’s needed is a love of great barbecue and three ingredients – meaty baby back ribs, lemons and a rub.

The Associated Press

That covers what you should do. Here's what not to do.

First, don't parboil your ribs. It isn't necessary, and it will rob your ribs of flavor. Ribs should only take 2 to 3 hours to cook and they should be cooked from start to finish on your outdoor grill. Second, if you are a barbecue sauce lover, only put the sauce on the ribs during the final 10 to 15 minutes of cooking. Otherwise the sugar in the sauce will burn while the ribs are still undercooked.

If you follow these tips and the recipe below, you will be amazed at how easy it is to make ribs in your own backyard. All it takes is a little patience and a little love of the game.

BUBBA'S BUNCH BARBECUED BABY BACK RIBS

Start to finish: 3½ hours (30 minutes active)

Servings: 8

Wood chips, for smoking

For the rub:

2 tablespoons smoked paprika

2 tablespoons kosher salt

2 tablespoons packed brown sugar

2 tablespoons McCormick's Worcestershire Ground Black Pepper Blend (or other black pepper)

1 tablespoon onion powder

1 tablespoon garlic powder

½ teaspoon cayenne pepper

For the ribs:

4 racks baby back ribs, at least 2 pounds each

2 lemons, halved

1 cup prepared barbecue sauce (optional)

Soak the wood chips in a bowl of water according to package directions.

Meanwhile, to make the rub, in a medium bowl, combine all ingredients and mix well. If you prefer your dry rubs to have a finer texture, the ingredients can be combined in a spice grinder and ground until fine. Set aside. Any extra rub can be stored in an airtight container at room temperature for up to 6 months.

Prepare the grill for indirect heat at medium-low. You are aiming to maintain a temperature of 300-325 degrees. If using a charcoal grill, place the soaked wood chips directly on the hot charcoals. If using a gas grill, place the wood chips in a smoking box and set into the grill according to product directions.

Squeeze and rub 1 lemon half over each rack of ribs. Sprinkle the ribs liberally with the spice rub, then let them sit at room temperature for 15 minutes.

Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack. Grill, covered, for 2 to 3 hours, or until the meat is tender and has pulled back from the ends of the rib bones. Begin checking the ribs after 1½ hours in case your grill is running hot.

Leave the ribs unattended and without opening the grill cover for the first 30 minutes. If the ribs start to burn at the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Ten minutes before serving, brush the ribs with barbecue sauce, if using.

Remove the ribs from the grill and place them on a clean platter. Let them rest for 10 minutes before cutting into individual portions.

Nutrition information per serving: 1,080 calories; 720 calories from fat (67 percent of total calories); 80 g fat (29 g saturated; 0 g trans fats); 320 mg cholesterol; 8 g carbohydrate; 2 g fiber; 5 g sugar; 77 g protein; 1,690 mg sodium.

 

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