Ribs are an American original, and few things speak the essence of summer, BBQs, gatherings, and friendship like a great rack of ribs. This preparation is for a dry rub style, technically not BBQ as there is no sauce, and these ribs are grilled.
Ingredients
All purpose dry rub – tend to make the rub in bulk so will 4X to 8X the ingredient quantity
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon whole cloves
1 teaspoon mustard seeds
2 tablespoons sweet paprika
2 tablespoons chile powder
2 tablespoons light brown sugar
1 tablespoon dry mustard
1 teaspoon dried orgegno
1 teaspoon dried thyme
1 teaspoon cayenne powder
2-6 racks of baby back pork ribs, membrane removed
Preparation
Using an electric blender or a coffee/spice grinder, grind the peppercorns, coriander, cloves, and mustard seeds to a powder. Transfer to a bowl and mix in remaining spices.
Remove the membrane from the underside of the ribs using a paper towel to grip and it pull away from the rack.
Coat both sides of the ribs with the dry rub.
Set a gas grill to medium. Place a pan of water in the grill either on coals, or on grate next to the ribs
Use a rib rack or place the meaty side of the ribs up, and grill for approximately 75 minutes, being careful to regulate the heat, monitoring to ensure the ribs are not overcooked.
Oven Roasting – preheat the oven to 325 convection – 350 bake. Cover baking sheet with foil, and place ribs on a wire rack on the sheet, meaty side up. Place a small pan of water in the oven, cook for 75 minutes.
Brown Paper Bag Technique – after cooking on grill or oven, take a large brown paper bag from the grocery store, place ribs inside careful not to touch the edge of the rack to the bag, and place in an over at 140 for up to one hour – this technique will warm and steam the ribs just prior to serving.
Let ribs stand for 5 minutes after cooking and slice each rib from the rack on a cutting board with a large chef’s knife.
Serve as is with the dry rub, or provide your favorite BBQ sauce on the side for dipping.
