Tag Archives: baby back

Super Bowl Party Food: Dry Spice Rubbed Pork Ribs

BBQ Pork Ribs TasteFood 1

~ Dry Spice Rubbed and Grilled Pork Ribs ~

Call me a fair weather fan (or a championship series fan) when it comes to football. I don’t pay much attention during the season, but once it gets down to the final stretch I am right there on the couch with all of you potatoes. As this season would have it, I was nearly in a connundrum, since I am a die-hard New Englander residing in San Francisco. Who would I root for? That question will remain unanswered (sigh) since the Ravens removed any potential conflict of interest. Now I am a resolute 49ers fan, which is a good thing, since that means I am now welcome in my friends’ homes to watch the game. And for the big occasion I suggest this finger-licking-spicy-good rib recipe for your Superbowl Party.

Dry Spice Rubbed Baby Back Pork Ribs

The key to making these ribs is in the method. Begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as the ribs cook long and slow in a low-heat oven. You can start the ribs early in the afternoon; pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, remove and transfer to the grill to cook just long enough get all caramelized and crispy.

Serves 6-8

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

Preheat oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
Pat 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 oven for 3 hours.
Prepare grill for indirect medium heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and crisps, 10 to 12 minutes.

These ribs are good as is, with the crispy exterior and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from grill and serve with additional sauce on the side.

Summer Beach Grill Party: BBQ Baby Back Ribs

Last weekend we celebrated the summer solstice with our annual BBQ and bonfire at the beach. This is a Nordic tradition we happily packed up with us from Denmark, where the longest day of the year is celebrated in true viking-style with feasting, fire, libations, and an effigy which is burned to ward off evil spirits. Since the sun sets over the sea at 9 pm in California and not at midnight during the Scandinavian midnight sun, we enjoy an abbreviated version, Pacific-style, before the park rangers shepherd us off the beaches – or the residents call the police. This year was spectacular, with warm weather, tame winds and a hopping crowd of 50 wannabe vikings. As hosts, we took responsibility for the Danish beer, grillables and fire setting, while everyone else brought side dishes desserts, beach chairs, lots of kids and wine. It truly takes a village! On the menu were these sticky spiced ribs – inspired by a delectable recipe from my friend Karen who brought them along last year. (She is on tour in Italy right now with her band which is another story in itself.) Continue Reading Grilled BBQ Baby Back Ribs