baby back ribs

Categories
Miamiherald
Meat/beef
Barbeque
Yield
4 Servings
MeasureIngredient
1½ cup Mild to hot paprika
½ cup Dry mustard
¼ cup Garlic powder
1 tablespoon Cayenne pepper
2 tablespoons Freshly ground black pepper
1 tablespoon Ground ginger
½ cup Honey
½ cup Red wine vinegar
¼ cup Worchestershire sauce
  Beer
Slabs baby back ribs (1 1/4 lb ea)

In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger. In another bowl combine the honey, red wine vinegar, and Worchestershire sauce. Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a thick smooth paste. Rub the spice mixture across all surfaces of the ribs. Place the ribs arch side up in a roasting pan without overlapping. Allow to marinate in the refrigerator about 1 hour. Preheat oven to 350 degrees F. Place the roasting pan on the lower rack of the oven, cooking ribs until tender, about 2½ to 3 hours. Test doneness by inserting skewer into the meat; it should meet with little or no resistance. Remove ribs form oven and allow to rest 15 minutes before serving. Optional grill finish: Place the ribs on a preheated grill, arch side down, cooking until slightly charred, 5 to 10 minutes. Turn over fot 2 to 3 minutes and serve.

Nutritional info per serving: 750 cal; 55g fat(66%), 23g carb, 43g pro, 145mg chol, 188mg sod

Source: Jimmy Schmidt for the Detroit Free Press Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford

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