Father’s Day Grilling: Spice Rubbed Baby Back Ribs

ribs bbq tastefood

Posted by Lynda Balslev

Next week is summer solstice. For those of you who know me and this blog, Midsummer is a big celebration for our family. Each year we throw a Danish-inspired party at the beach to celebrate the longest day of the year. You can read in great detail about our celebration in this feature I wrote for the June issue of Marin Magazine. This year, however, we are changing gears a bit and heading to the beach a week earlier where we will celebrate Father’s Day. Like the solstice, you can be sure that grilling and a bonfire will be the main attraction – worthy of any Viking (and Dad).

On the menu? Grilled baby back pork ribs, thank you very much. They are a hands-down favorite, coated with a sweet and spicy rub that permeates the meat with flavor and heat while cooking long and slow in an oven or on the grill. They are perfect for beach toting, as the ribs can be prepped and cooked early, then transported and thrown on the grill just before eating to caramelize and crisp.

Spice rub

Dry Spice Rubbed Baby Back Pork Ribs

These ribs are great as is, with a crispy coating and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from the grill and serve with additional sauce on the side. Serves 6 to 8.

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1. Preheat the oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
2. Pat the ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in the oven for 3 hours.
3. Prepare a grill for direct medium heat. Grill ribs on a rack over direct heat, turning, until the meat darkens and crisps, 10 to 12 minutes.

10 responses to “Father’s Day Grilling: Spice Rubbed Baby Back Ribs

  1. I never made ribs, my husband does. He thinks he knows how to do them but I might have to try these, they look delisous.

  2. Oops, I mean delicious .

  3. Dry rub is my favorite way to go!

  4. Wonderful flavors! Really tasty.

    Cheers,

    Rosa

  5. Ribs might be my beloved favorite dish, although lamb and “chicken parmigiana” fight for the spotlight. I was thinking about making ribs for Father’s Day on Sunday, but he gave me some pretty direct hints that chicken parmigiana should be on the menu :-)

    The rub you use is similar to my favorite for pulled pork, cooked low and slow

    I hope you will have a wonderful weekend!

  6. Such a lovely post! A sublime summer story to celebrate the season and who could resist those ribs!

  7. The ribs looks delicious!! Nothing better than good ribs and a cold beer :) then a chocolate dessert!

  8. Lucky Dad. I bet he wishes Father’s Day was every weekend so he could feast on this all the time.