A foolproof, simple recipe for the most succulent and delicious ribs you've ever tasted. Follow the directions exactly, and success is guaranteed! Before barbecuing, the ribs are coated with a dry rub of cumin, chilli powder and paprika to give them lots of flavour and colour. During the last minutes of cooking, baste them with your favourite barbecue sauce.
This is one of my favorite rib recipes. Last saturday I prepared these for a guest list of 40. I had three bbq's on the go. I did something different though. I added mesquite wood chips and let them smoke the whole time. Oh and a trick to removing the membrane: use a dry butter knife and scrap into the membrane at the small end of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come off every time in one piece. - 09 Aug 2004 (Review from Allrecipes US | Canada)
This is the PERFECT spice mix, and the best way to season the meat. Trimming the membrane off is crucial, and actually not that hard to do with a flat boning knife if you insert it parallel to the rib and directly over it. Once you get the first few done, you can grab the membrane and just tear it off the rest. But for the preparation, I prefer to SMOKE the ribs Southern-style on a Weber instead of doing them in the oven. The key to this is that you put all the coals in a pile on one side of the grill, then all the meat at the far opposite side. Add the soaked hickory chips and the seasoned meat (no sauce yet) and close the lid quickly, close down the top and bottom vents to about 1/4 open, and leave it that way for an hour. Then, add more soaked chips (adjust the vents if needed) and start basting the meat with the barbeque sauce once every 15 minutes for another hour. Close the lid as quickly as possible every time, as the chips will want to flare up and you want to try to avoid that. I've done this at least a dozen times now, and it comes out perfect every time, with the crunchy carmelized sauce on the edges and the meat very tender and juicy. - 18 Nov 2002 (Review from Allrecipes US | Canada)
(1-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't be afraid it will fail you--it more than lives up to its five-star rating! Here are my tips: We had close to 6 pounds of Costco baby backs--very meaty. The butter knife method of removing the membrane (described by another reviewer)worked perfectly. Thanks! I made double the dry-rub and took suggestions by other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili powder accordingly) and rub the mixture into the meat a bit (2-14-07 update: take the recipe's caution about not rubbing it in too much seriously. I put too much on my last batch & it was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just under two hours. Because we had double the amount of meat, I did peek after an hour and 20 minutes to see the progress. Based on the recipe description, I could tell we needed more time. We cooked them for about another 20 minutes (next time I won't have to peek!) then added the sauce. I made the sauce in Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe (5 stars!). After adding the sauce we grilled as instructed. DELICIOUS! My husband, who claimed to not like baby back ribs, LOVED these. I loved these! My 6 and 3 year olds loved these. The cooking method, the rub and the sauce are winners! TRY THIS ONE! - 29 Jan 2006 (Review from Allrecipes US | Canada)