Sunday, May 10, 2015

My Favorite Ribs Recipe

Yesterday we decided to make ribs. We made them before but we always baked them in the oven but we wanted to grill them instead.  We bought about 3 lbs of spareribs from the local grocer. I make my own dry rub to use on these. The first thing to remember is to remove the membrane from the back of the ribs to avoid them being tough (this is the super thin white film on the back covering bones and meat). Then I lightly rubbed all sides with some extra virgin olive oil. Next up I add the dry rub. You will want to mix this up before your hands get all icky from removing the membrane and oil rub.  I mix together 1tbs of each spice. I use kosher salt, onion powder, dark brown sugar, chinese 5 spice, McCormick Grill Mates Smokehouse Maple, Goya Adobo( found with Hispanic/Mexican foods), paprika, and black pepper.
 
 
I sprinkle the rub liberally on both sides of the ribs and rub it in really well. We have a propane grill that we preheated on low for about 15 minutes (we lined the rack with tin foil and used an olive oil spray to lightly coat foil to prevent sticking). Once the grill was heated we just added the ribs on and let them cook on low for an hour and a half. The last 20 minutes we used to baste our favorite BBQ sauce on both sides of the meat ( we used Sweet Baby Ray's Honey Barbecue Sauce)( check out their recipes on http://www.sweetbabyrays.com) We removed them from the grill and let them rest about 20 minutes and then we chowed down.  






We were in such a hurry to eat that the "After " picture was actually taken today with a leftover.
 
Ingredients:
approx. 3 lbs of spareribs (membrane removed)
2-3 Tbs of extra virgin olive oil (for rub)
1 bottle of your favorite BBQ sauce ( for basting the last 20 mins)
Dry Rub: 1 Tbs  each
paprika
kosher salt
black pepper
Chinese style 5 spice
Goya Adobo
McCormick's Grill Mate Smokehouse Maple
dark brown sugar
onion powder
 
                                                                                                

No comments:

Post a Comment