True, they are baby back or spare ribs but they were "ribs" nonetheless...and more importantly, they tasted good. The package and Kraft suggested to boil the ribs first, and then finish them off in the grill while America's Test Kitchen said to skip the grill all together (because they aren't on a rack) and cook them in a slow cooker but I decided to take a different route and just slowly cook them on the grill over indirect heat, after all, Better Homes and Garden said I could ;o)Since I didn't really measure anything, I wouldn't call the following a "recipe". Just a list of ingredients and directions that I used for future reference or for anyone else who is interested so forgive me for the lack of specificity (that's a word right?). Can you guess what's inside?
Barbecue Country Style Ribs
Ingredients
For the Dry Rub:
- Brown Sugar
- Chili Powder
- Paprika
- Black Pepper
- Kosher Salt
- Onion Powder
- Garlic Powder
BBQ sauce
Directions
- Prepare dry rub using brown sugar and other spices. Apply to ribs and let marinate for about an hour.
- Start grill as normal. Once coals are ready, prepare grill for indirect heat by moving coals to the sides of the grill. Place a drip pan in the cleared out portion.
- Place ribs on rack above drip pan. Allow meat to cook for 1 hr, turning once half way through. (Resist the urge to lift up the lid! It allows the heat to escape and thus slows cooking) Add additional coals half way through as needed.
- After meat has cooked for an hour, brush bbq sauce on meat and let cook for an additional 30 minutes or until done, turning once.
- Remove ribs from grill, and brush additional bbq sauce as desired.
1 comment:
My kids love ribs, but I'm not a fan so we don't have them often. I do like boneless ribs though :)
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