Later On

A blog written for those whose interests more or less match mine.

BBQ ribs

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I think I’ll use this rub on the ribs for tomorrow (baby back ribs + Interview with Steve Buscemi and Sienna Miller). The recipe is from this column in the Baltimore Sun, which has a few other very tasty-sounding recipes. Check it out.

Barbecue Ribs With Chili Powder, Garlic and Cumin Rub

Serves 4

1/4 cup chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon hot dry mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 rack ribs, 2 1/4 to 2 1/2 pounds
2 limes, quartered

In a bowl, mix the chili powder, garlic powder, cumin, oregano, thyme, mustard, salt, pepper and cloves. Skin the ribs, removing the thin membrane from the underside.

Rinse the ribs and pat dry. Rub the ribs all over with the spice mixture. Wrap air-tight and chill 8 hours or overnight.

Prepare an indirect fire for cooking. Place a foil drip pan on the side of the grill that is clear of coals.

Oil grill rack, then lay the ribs on the rack and close the lid. If using charcoal, open vents in the lid and bottom of the cooker. Cook until the meat is nicely browned, 45 minutes to 1 hour, turning the ribs once midway through the cooking time. Wrap the ribs in foil, and return to grill. Cook until the meat is tender, another 30 minutes to an hour.

Transfer the ribs to a platter and cut between the bones.

Garnish with lime wedges and squeeze over ribs to taste. [don’t omit this – LG]

— Adapted from The Sunset Grill, by the editors of Sunset Magazine

Per serving: 456 calories, 29 grams protein, 35 grams fat, 13 grams saturated fat, 5 grams carbohydrate, 1 gram fiber, 138 milligrams cholesterol, 558 milligrams sodium.

Written by Leisureguy

18 July 2008 at 2:23 pm

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